Lemon-Herb Roasted Chicken Thighs 🍋

Hello, friend! This is one of my “go-to” chicken recipes ‘cause it’s just so simple and soooo good.

The skin gets beautifully golden and crispy, the chicken stays juicy, and all of those lemony, herby pan juices collect underneath and turn into the best little sauce. The roasted lemon slices get soft and jammy around the edges, and the whole thing ends up tasting like you put way more effort into dinner than you actually did, which is always a win in my book ;)

It’s cozy, bright, a little tangy, and one of those recipes that always disappears fast in our house. I think you’re going to love it, and I hope it becomes one of those easy dinners your family comes back to again and again, too.

And the photo you see here? That is literally this chicken fresh from the oven in our temporary home while we’re right in the middle of a move. It just happened to be the most recent photo I had of this dish, and honestly, I kind of love that. No styled kitchen, no perfect setup, just dinner on the table in the middle of life. Real life at its finest!

Ingredients

• 6 bone-in, skin-on chicken thighs

• 2-3 lemons

• ⅓ cup extra-virgin olive oil

• 2 tsp dried oregano or other herbs of choice

• Pinch of red chili flakes, optional

• 1-1½ tsp kosher salt, plus more to taste

• Fresh ground black pepper

Directions

Heat oven to 400°F.

Juice 1 lemon into a large bowl and whisk with the olive oil, oregano, chili flakes, salt and some freshly ground black pepper.

Add the chicken thighs and toss really well so they’re completely coated.

Slice the other lemons and lay the slices across the bottom of a baking dish. Put the chicken thighs skin-side up over the lemons and pour the marinade left in the bowl over everything.

Give the tops another little sprinkle of salt & fresh ground pepper 

Roast uncovered for about 50-60 minutes, until the skin is browned and crispy and the thighs are cooked through.

You’re looking for at least 165°F, but thighs are especially tender around 175-185°F. 

P.S. If you need a new kitchen thermometer, I highly recommend the TempPro TempSwift 1 Sec Instant Read Meat Thermometer. You can find it on Amazon ;)

Let them rest about 5 minutes before eating.

Don’t skip the lemon slices underneath, the chicken juices and lemon mingle together and make the best little pan sauce!