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- 4 bone-in, skin-on chicken thighs - 2 tablespoons extra virgin olive oil - 3 cloves garlic, finely minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme leaves, chopped - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper, to taste - 1 lemon, thinly sliced - 1 cup chicken broth (or low-sodium broth for a lighter option) The main stars of this dish are the chicken thighs. They have great flavor and stay juicy when cooked. The skin adds crispiness, which everyone loves! I like to use fresh herbs like rosemary and thyme. They bring a strong, earthy taste that blends well with garlic and olive oil. Smoked paprika adds a hint of warmth. Salt and pepper enhance all these flavors. - Fresh parsley - Additional vegetables for roasting For garnish, fresh parsley adds color and freshness. You can also roast vegetables like carrots or potatoes with the chicken. They soak up the tasty juices. This makes a complete meal that looks great on the table. Check out the Full Recipe for more details and tips! 1. Preheating the oven: Start by preheating your oven to 425°F (220°C). This ensures the oven is hot enough for roasting. 2. Making the herb paste: In a small bowl, mix 2 tablespoons of olive oil with 3 minced garlic cloves, 1 tablespoon of chopped rosemary, 1 tablespoon of thyme, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Stir until you have a nice, fragrant paste. 1. Arranging chicken and lemon in the skillet: Pat 4 chicken thighs dry with paper towels. Rub the herb paste all over the chicken, even under the skin. Place the thighs skin-side up in a large oven-safe skillet. Add thin lemon slices around the chicken for extra flavor. 2. Adding chicken broth: Carefully pour 1 cup of chicken broth into the skillet, avoiding the chicken. This keeps the herb crust intact and adds moisture while the chicken roasts. 1. Roasting duration and checking doneness: Roast the chicken in the oven for 35-40 minutes. Check that the skin is golden brown and the internal temperature reaches 165°F (75°C). Use a meat thermometer for accuracy. 2. Broiling for extra crispiness: For added crispiness, switch your oven to broil. Broil the chicken for 2-3 minutes. Watch closely to prevent burning. After cooking, let the chicken rest for about 5 minutes. This step helps keep it juicy. You can garnish it with fresh parsley before serving. For the complete recipe, refer to the full recipe. To get that crispy skin, first, pat the chicken dry with paper towels. This step removes moisture. Moisture can make the skin soggy. Next, season the chicken well. Salt and pepper are key. They help draw out moisture. The seasoning also adds great taste. To boost flavor, get the herbs under the skin. This step infuses the chicken with rich taste as it cooks. Use a small spoon or your fingers to spread the herb paste under the skin. Lemon slices are also great. Place them around the chicken for a fresh, zesty flavor. The lemon will add brightness and moisture while roasting. Choosing the right pan makes a big difference. A cast iron skillet is my favorite. It heats evenly and keeps the chicken juicy. A good meat thermometer is a must too. It ensures the chicken reaches 165°F (75°C). This checks that it's safe to eat and perfectly cooked. {{image_4}} You can switch herbs for more flavor. Try basil or sage instead of rosemary and thyme. Fresh herbs give a bright taste. Dried herbs work too, but the flavor is not as strong. Use twice as much dried herbs when you swap them in. This change keeps your dish fresh and tasty. Want a kick? Add cayenne or chili powder for heat. You can also mix in vegetables for a complete meal. Try carrots, potatoes, or bell peppers. Roast them with the chicken to soak up all the good flavors. This way, you get a hearty dinner in one pan. You can make this dish in a slow cooker. Just follow the same steps to prepare the chicken. Cook it on low for 6 to 8 hours. This method makes the chicken super tender. Grilling is another fun option for summer. Marinate the chicken with the herb paste and grill it over medium heat. Cook until the skin is crispy and the meat is juicy. Grilled chicken thighs have a smoky flavor that everyone loves. For the full recipe, check out the details above! To store cooked chicken, let it cool first. Place the chicken thighs in an airtight container. This keeps them fresh and safe. You can store the chicken in the fridge for up to four days. Make sure to reheat it thoroughly before eating. If you want to freeze your chicken, wrap each thigh tightly in plastic wrap. Place the wrapped chicken in a freezer bag. This helps keep out air and prevents freezer burn. You can freeze the chicken for up to three months. When you’re ready to eat it, remove the chicken from the freezer. Thaw it in the fridge overnight. To reheat, bake it at 350°F (175°C) until it's warmed through. Enjoy your Savory Herb Roasted Chicken Thighs again! For the full recipe, check out the link. The best way to season chicken thighs is with a mix of herbs and spices. I like to use fresh rosemary, thyme, and smoked paprika. Marinating the chicken helps the flavors soak in. Aim for at least 30 minutes. If you can wait longer, even better! - Marinate Time: 30 minutes to overnight. - Marinate Methods: Use a bowl or zip-top bag. This method makes the chicken juicy and full of flavor. Yes, you can use boneless chicken thighs. They will cook faster, so lower the cooking time. Check them after 25 minutes. They should reach 165°F (75°C) when done. - Boneless Cooking Time: 25-30 minutes. - Check Temperature: Use a meat thermometer. Using boneless thighs can make the dish easier to eat. Savory Herb Roasted Chicken Thighs pair well with many sides. I suggest mashed potatoes or roasted veggies. A green salad adds freshness, too. - Side Suggestions: - Mashed potatoes - Roasted vegetables - Green salad These sides complement the chicken's flavors nicely. For detailed steps and tips, access the full recipe [here](#). You now have all the tools to make savory herb roasted chicken thighs. We discussed the key ingredients, how to prepare and roast the chicken, and tips for crispy skin and flavor. You also learned about variations and storage methods to keep your meal fresh. Enjoy experimenting with flavors and techniques. Cooking should bring joy. Trust your skills, and share this tasty dish with others!

Savory Herb Roasted Chicken Thighs

Discover the perfect dinner idea with these savory herb roasted chicken thighs! This easy recipe combines juicy, skin-on chicken with fragrant herbs and a splash of lemon for a delightful flavor. With simple steps to crispy perfection, your family will love this dish. Click through to explore the full recipe and impress your loved ones with a delicious meal that’s both comforting and satisfying!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons extra virgin olive oil

3 cloves garlic, finely minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves, chopped

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

1 lemon, thinly sliced

1 cup chicken broth (or low-sodium broth for a lighter option)

Optional: Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it's hot when the chicken goes in.

    In a small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, oregano, smoked paprika, salt, and pepper. Stir well until you have a fragrant herb paste.

      Using paper towels, pat the chicken thighs dry to ensure crispy skin. Generously rub the herb paste all over the chicken, making sure to get some underneath the skin for enhanced flavor.

        In a large oven-safe skillet (cast iron works great), place the chicken thighs skin-side up, ensuring they are well spaced. Arrange the lemon slices around the chicken to infuse a citrusy aroma and flavor during cooking.

          Carefully pour the chicken broth into the skillet, taking care to avoid pouring it directly over the chicken, so the herb crust remains intact. The broth will help keep the chicken moist while it roasts.

            Place the skillet in the preheated oven and roast the chicken for 35-40 minutes, or until the skin is a beautiful golden brown and the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.

              For an extra touch of crispiness, switch your oven to broil mode and broil the chicken for an additional 2-3 minutes, keeping a close eye on it to prevent burning.

                Once cooked, remove the skillet from the oven and allow the chicken to rest for about 5 minutes. This will help retain the juiciness. Garnish with freshly chopped parsley if desired before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken thighs on a rustic platter, surrounded by the roasted lemon slices, and drizzle with the pan juices for an elegant finishing touch.