Description
Whenever I make these oven roasted chicken thighs, my entire house fills up with fragrant rustic herb aromas and I swear it feels like I’m in a gourmet restaurant. Every bite is juicy, tender and perfectly seasoned.
Ingredients
Scale
- 2 tablespoons olive oil
- 6 large, bone-in chicken thighs (or 8–10 small)
- 3–5 sprigs fresh thyme
- 3–5 sprigs fresh rosemary
- 1 lemon, sliced into rounds
- 1/2 teaspoon garlic powder
- salt and pepper
Instructions
- Preheat: Preheat the oven to 450 degrees F. Set a 12- to 14-inch cast iron skillet on the stove top over medium-high heat. Add the olive oil.
- Season: Pat the skin on the chicken thighs dry with paper towels. Sprinkle the thighs with garlic powder, salt, and ground black pepper.
- Sear: Once the oil is smoking hot, place the thighs in the skillet, skin side down. Sear for 5-7 minutes until the skin in golden-brown.
- Flip: Flip the chicken thighs over and add the fresh herb sprigs and the lemon slices.
- Roast: Place the entire skillet in the oven and roast for 15-18 minutes. Serve warm.
Notes
Stored in an airtight container in the fridge, chicken will keep well for 3-4 days. Reheating in the oven or microwave may result in less crispy skin; using an air fryer for reheating is recommended.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 290 kcal
- Sugar: 0 g
- Sodium: 87 mg
- Fat: 23 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 110 mg
Keywords: Chicken dinner party, Gluten Free, Healthy Recipes, Home Cooking, Low Carb & Keto, Main Dish, Paleo & Whole 30, Quick and Easy, Whole Foods, chicken thighs