Description
This roasted chicken thighs recipe features a zesty marinade of lemon, garlic, and fresh dill, resulting in crispy skin and juicy meat. Ideal for any occasion, it’s easy to prepare and pairs well with your favorite sides for a delicious meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh dill sprigs, for garnish
Instructions
- In a medium-sized bowl, combine olive oil, salt, black pepper, chopped dill, minced garlic, lemon zest, lemon juice, paprika, and red pepper flakes (if using). Whisk until well combined.
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the chicken for at least 1 hour, preferably 4 to 6 hours or overnight for best flavor.
- Preheat your oven to 425°F (220°C). Let the chicken sit at room temperature for 15-20 minutes before cooking.
- Line a baking sheet with aluminum foil or parchment paper. If using a wire rack, place it on top of the baking sheet.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs skin-side up on the prepared baking sheet or wire rack.
- Sprinkle a little more salt and pepper on top of the chicken skin.
- Roast the chicken in the preheated oven for 35-40 minutes, until the skin is crispy and golden brown, and the internal temperature reaches 165°F (75°C).
- Optionally, baste the chicken with pan juices halfway through cooking for added moisture and flavor.
- Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes to allow juices to redistribute.
- Prepare any sides youd like to serve with the chicken.
- Transfer the chicken to a serving platter, garnish with fresh dill sprigs, and drizzle with pan juices before serving.
Notes
- For extra crispy skin, ensure the chicken skin is dry before marinating.
- Avoid overcrowding the baking sheet; use two sheets if necessary.
- Broil the chicken for the last 2-3 minutes for an extra crispy finish, watching closely to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes