Lemon Herb Roasted Chicken Thighs
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
30 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
254 kcal
-
Course
Main Course
-
Cuisine
American
Lemon Herb Roasted Chicken Thighs
Report
This Oven Roasted Chicken Thighs recipe makes the most flavorful tender chicken with golden brown crispy skin and juicy meat. Made with bone-in chicken thighs marinated in fresh lemon juice and herbs then oven baked to perfection.
Share:
Ingredients
For The Marinade
- 1 shallot roughly chopped
- 4 garlic cloves roughly chopped
- 1/4 cup fresh basil roughly chopped
- 1/4 cup fresh cilantro roughly chopped
- 1/2 cup extra virgin olive oil
- Juice of 2 lemons
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
For the Chicken
- 8 bone in, skin on chicken thighs
- salt and pepper to taste to lightly season the chicken
Instructions
- To prepare the marinade, in a food processor or blender combine the shallots, garlic cloves, basil, cilantro, olive oil, lemon juice, apple cider vinegar, salt, pepper, cumin and cayenne pepper. Puree until smooth.
- Pat dry the chicken thighs with paper towels to remove any excess moisture and season the chicken with salt and black pepper.
- Place the chicken in a large resealable bag or non-reactive container and pour the marinade over the chicken. Mix to combine making sure the chicken is coated evenly. Marinate at room temperature for 30 minutes or refrigerated up to 8 hours.
- Preheat the oven to 375 degrees Fahrenheit.
- Remove the chicken thighs from the marinade and place them skin side up on a rimmed baking sheet with or without a wire rack, or in a a baking dish.
- Place in the oven and bake for 35 to 45 minutes or until the internal temperature reaches 165 degrees Fahrenheit. To crisp up the skin, broil the chicken for about 2 minutes making sure the chicken is about 6 inches from the heating source.
- Remove chicken from the oven and allow it to rest, tented with aluminum foil for about 10 minutes. Serve.
Notes
- Always use a meat thermometer to make sure your chicken is done and fully cooked. The chicken is done when the internal temperature in the thickest part of the chicken reaches 160º – 165º Fahrenheit.
- Due to carryover cooking, you can remove the chicken from the grill when the chicken’s internal temperature reaches 160º F, the temperature will rise to 165ºF while the chicken rests.
- For extra crispy skin, you can broil the chicken for about 2-3 minutes.
- Leftover baked chicken will keep, stored in an airtight container, in the refrigerator for 3-4 days.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
2g
(1%)
Fat
27g
(42%)
Saturated Fat
3g
(15%)
Cholesterol
1mg
(0%)
Sodium
295mg
(12%)
Potassium
32mg
(1%)
Vitamin A
200IU
(4%)
Vitamin C
2mg
(2%)
Calcium
8mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 2g | 1% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 295mg | 12% |
| Potassium | 32mg | 1% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
Other Recipes
You'll Also Love
