Description
A simple, budget-friendly, and juicy roasted chicken thigh recipe that is perfect for busy weeknights. This Whole30-compliant dish uses bone-in, skin-on thighs for maximum flavor and moisture, requiring only pantry staples for a stress-free family meal.
Ingredients
Scale
- 3–4 pounds bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- 6–8 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly cracked
- 1 lemon, sliced (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- In a small bowl, mix the olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and pepper to form a paste.
- Place chicken thighs on the prepared baking sheet. Rub the herb mixture all over the chicken, getting under the skin if possible.
- Roast for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving. Squeeze fresh lemon juice over the top if desired.
Notes
Do not crowd the pan; give chicken pieces space to ensure skin crisps rather than steams. Patting the chicken dry is crucial for crispy skin. If the garlic starts burning before the chicken is cooked, lower the oven temperature to 375°F (190°C) for the last 10 minutes. Leftover pan drippings can be saved to roast vegetables.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 thighs per serving
- Calories: 450
- Sodium: 400
- Fat: 32
- Saturated Fat: 8
- Carbohydrates: 2
- Protein: 35
Keywords: Whole30, chicken thighs, roasted chicken, garlic herb chicken, family dinner, healthy dinner, low carb, keto friendly, paleo, easy weeknight meals