Easy Roasted Chicken Thighs for a Cozy Weeknight Dinner
This dish combines succulent chicken thighs with a medley of aromatic herbs and spices, creating a satisfying meal that warms the soul.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Chicken Thighs
- 4 pieces Chicken Thighs Each thigh should weigh about 4-6 ounces.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil Enhances flavor and ensures proper cooking.
Garlic
- 4 cloves Garlic Minced to infuse the chicken with flavor.
Fresh Herbs
- 1 tablespoon Rosemary Adds a fragrant touch.
- 1 tablespoon Thyme Adds a fragrant touch.
Lemon Juice
- 2 tablespoons Lemon Juice Brightens the dish with acidity.
Salt and Pepper
- 1 teaspoon Salt Essential seasoning.
- 0.5 teaspoon Black Pepper Essential seasoning.
Vegetables (optional)
- 2 cups Mixed Vegetables Carrots, potatoes, or Brussels sprouts cut into even pieces.
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- In a large mixing bowl, combine minced garlic, olive oil, fresh herbs, and lemon juice.
- Add the chicken thighs to the bowl and coat thoroughly with the marinade. Marinate for at least 15 minutes.
- Prepare a baking dish by lightly greasing it with olive oil.
- Arrange the marinated chicken thighs skin-side up in the baking dish. If using vegetables, scatter them around the chicken.
- Roast in the preheated oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Baste the chicken with pan juices halfway through cooking.
- Let the chicken rest for 5-10 minutes before serving.
- Serve garnished with fresh herbs if desired.
Notes
For a spicy kick, add red pepper flakes or cayenne pepper to the marinade.