Herb-Roasted Chicken Thighs with Lemon and Garlic
Prep time: 45 minServes: 6
Pairs with
The versatility of roast chicken makes it a dinner-party workhorse — it plays with a rounder white or a lighter red equally well. Pick based on your guests, not the bird.
Ingredients
- 12 chicken thighs, bone-in and skin-on
- 1 whole head of garlic, cloves smashed but unpeeled
- 2 lemons, one sliced, one juiced
- 4 sprigs rosemary
- 6 sprigs thyme
- 4 tbsp olive oil
- Sea salt, black pepper
Method
- 11. Heat the oven to 200°C.
- 22. Pat the chicken dry. Season generously with salt and pepper on both sides.
- 33. In a large roasting tray, arrange the chicken skin-side up. Scatter garlic cloves, lemon slices, and herb sprigs around and between the thighs.
- 44. Drizzle with olive oil and the juice of one lemon.
- 55. Roast for 35–40 minutes until the skin is deeply golden and crisp, and the juices run clear.
- 66. Rest 5 minutes before serving. Spoon the pan juices over each portion.