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Lemon Garlic Roasted Chicken Thighs

A simple marinade of lemon juice, olive oil, garlic and herbes de Provence makes roasted chicken you'll happily put on repeat.
Course Main Course
Servings 4

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (see Kitchen Notes)
  • 1 teaspoon minced garlic
  • 1 teaspoon herbes de Provence (or herbs you prefer)
  • salt and freshly ground black pepper
  • 4 large bone-in, skin on chicken thighs, trimmed of excess fat (see Kitchen Notes)

Instructions

  • Make the marinade. Mix the oil, lemon juice, garlic and and herbes de Provence in a measuring cup. Season generously with salt and pepper.
  • Put the chicken thighs in a zippered plastic bag. Add the marinade, seal the bag and work the marinade around the chicken to evenly coat it. (You can also use a glass baking dish or plastic container just large enough to hold the chicken in a single layer. Don’t use a metal pan because the lemon juice will react with it.) Marinate the chicken in the fridge for at least 2 hours and up to 6 hours, turning it at least once to redistribute the marinade.
  • Take the chicken from the fridge and let it warm on the counter while you preheat the oven, either to 375ºF in convection mode or 400ºF conventional.
  • Place a baking rack on a rimmed baking sheet (lining the sheet with a silicone baking mat will make clean-up easier) and arrange the chicken skin side up on the rack.
  • Bake the chicken for about 30 minutes, rotating the baking sheet halfway through. Chicken should be brown with crisp skin and an instant read thermometer should register at least 165ºF when inserted into the thickest part of the thigh. Bake a little longer, if necessary.
  • Transfer to a platter and serve.

Kitchen Notes

Fresh lemon juice or fresh bottled? We use both, so whichever you have on hand is fine.
Chicken parts. We like bone-in, skin-on chicken thighs, but use what you prefer, including a whole cut-up chicken. Adjust the amount of marinade as needed.