5 from 10 votes
Roasted Chicken Thighs with Garlic and Herbs
These garlic and herb roasted chicken thighs are crispy, juicy, quick, and easy!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
8
Calories:
378 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 8 chicken thigh about 3 ½ lbs. total, bone-in, skin-on
- ¼ cup olive oil
- 2 garlic about 2 teaspoons, large cloves, minced or pressed
- 2 tablespoons rosemary or 2 teaspoons dried rosemary, chopped, fresh
- 2 tablespoons thyme or 2 teaspoons dried thyme, chopped fresh
- 1 tablespoon oregano or 1 teaspoon dried oregano, fresh, chopped
- 1 tablespoon chives or 1 teaspoon dried chives, fresh, minced
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
- Adjust oven rack to one position higher than the center. Preheat oven to 400°F. Line a large rimmed baking sheet with foil and place a wire rack on top. Spray the wire rack with cooking spray. Set aside.
- Pat chicken dry with paper towels.
- In a large bowl, combine olive oil, garlic, rosemary, thyme, oregano and chives. Add the chicken thighs, a few at a time, and toss to coat in the herb mixture.
- Place the chicken in a single layer on the prepared baking sheet. Season liberally with salt and pepper. Roast in the oven for about 40-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
Cup of Yum
Notes
- Make Ahead: You can place the chicken in the garlic and herb mixture in the morning, and then leave it in the refrigerator marinating all day (or overnight). When you're ready for dinner, arrange the chicken on the rack and pop it in the oven.
- Pat the chicken dry before seasoning with the herbs. Removing the extra moisture will help the skin get nice and crispy in the oven.
- Use a rimmed baking sheet lined with foil. A lot of fat and juices will drip off of the chicken as it roasts, so the foil-lined sheet catches those drips and makes cleanup easy. Unlike a baking dish or other pan, the wire rack helps heat circulate underneath and around the sides of the chicken thighs, so that they cook more evenly.
- The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
Nutrition Information
Serving
1thigh with skin
Calories
378kcal
(19%)
Carbohydrates
1g
(0%)
Protein
24g
(48%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.1g
(5%)
Cholesterol
142mg
(47%)
Sodium
112mg
(5%)
Potassium
308mg
(7%)
Fiber
0.3g
(1%)
Sugar
0.03g
(0%)
Vitamin A
138IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 378
% Daily Value*
| Serving | 1thigh with skin | |
| Calories | 378kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 112mg | 5% |
| Potassium | 308mg | 7% |
| Fiber | 0.3g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.