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Herb Roasted Chicken Thighs

Close-up of four perfectly cooked Herb Roasted Chicken Thighs with crispy, seasoned skin served on a white plate.
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A straightforward recipe for making flavorful, juicy chicken thighs with crispy skin using a simple mix of fresh herbs.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried sage
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on the sheet.
  2. In a small bowl, combine the olive oil, chopped rosemary, thyme, sage, minced garlic, salt, pepper, and paprika. Mix well to form a paste.
  3. Pat the chicken thighs completely dry using paper towels. This helps achieve crispy skin.
  4. Place the chicken thighs skin-side up in the prepared baking dish or on the rack.
  5. Rub the herb and oil mixture evenly over the entire surface of each chicken thigh, making sure to get some under the skin if possible.
  6. Roast for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For extra crispy skin, you can briefly switch the oven to broil for the last 1-2 minutes, watching closely to prevent burning.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

  • For the juiciest meat, use a meat thermometer to check for doneness rather than relying only on time.
  • If you prefer a stronger garlic flavor, you can add whole, unpeeled garlic cloves to the baking sheet during roasting.
  • Serving these thighs with roasted potatoes or steamed green beans makes a complete meal.

Nutrition

Find it online: https://magazinemeal.com/herb-roasted-chicken-thighs-recipe/