Lemon Herb Roasted Chicken
A bright, herb-forward lemon chicken that is juicy inside and crispy outside, paired perfectly with quick roasted vegetables or a green salad.
Ingredients
For the chicken
- 4 pieces bone-in, skin-on chicken thighs (about 2–2.5 lb / 900–1100 g total) Thighs are recommended for flavor and moisture.
- 2 tablespoons extra-virgin olive oil
- 2 pieces lemons — zest and juice of one, extra wedges to serve
- 3 cloves garlic, minced
- 1 teaspoon kosher salt Adjust if using table salt.
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves Or 1 tsp dried thyme.
- 1 tablespoon fresh rosemary, finely chopped Or 1 tsp dried rosemary.
- 1/2 teaspoon smoked paprika Optional for color/smoke.
- 1 small shallot or 1/4 red onion, thinly sliced Optional, adds sweetness.
- 1/2 pound baby potatoes or carrots Optional, roasted with the chicken.
- to taste Fresh parsley For finishing.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set a wire rack on top.
- Pat chicken thighs dry with paper towels.
- In a bowl, whisk olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, paprika, salt, and pepper.
- Toss the chicken (and any potatoes or sliced shallot) in the mixture until evenly coated. Let sit at room temperature for 10–15 minutes.
Cooking
- Arrange chicken skin-side up on the rack or baking sheet. Place potatoes around the chicken if using.
- Roast for 30–40 minutes, until skin is golden and the thickest part reads 165°F (74°C) on an instant-read thermometer. If using breasts, start checking at 20–25 minutes.
- For extra-crispy skin, switch to broil for 1–2 minutes at the end — watch carefully to avoid burning.
Serving
- Remove from oven and let rest for 5–10 minutes. Squeeze fresh lemon over the chicken and sprinkle chopped parsley before serving.
Notes
Store cooled chicken in an airtight container for up to 3–4 days. Can be frozen for 2–3 months. Reheat in a 350°F oven for best texture.