Ingredients:

  • 1/4 cup (60 ml) olive oil
  • 2 tablespoons (30 ml) lemon juice (about 1 lemon)
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon (15 g) fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) black pepper
  • 4 bone-in, skin-on chicken thighs (about 2 lbs or 900 g)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
  2. Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (up to overnight for best flavor).
  3. Preheat your oven to 400°F (200°C).
  4. Place marinated chicken thighs skin-side up in a baking dish.
  5. Roast in the preheated oven for 45-50 minutes, or until skin is golden brown and internal temperature reaches 165°F (74°C). Baste with pan juices halfway through cooking for extra flavor.
  6. Remove from oven and let the chicken rest for 5-10 minutes before serving.