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Lemon Herb Roasted Chicken Thighs Spring Fresh Easy Comfort

LEMON HERB ROASTED CHICKEN THIGHS recipe, served and ready to eat, easy homemade dinner
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This Lemon Herb Roasted Chicken Thighs Spring recipe delivers crispy skin and juicy meat with bright citrus and fresh herbs. Perfect for an easy dinner or weeknight family dinner, it makes a flavorful spring chicken recipe everyone will enjoy.

Ingredients

Scale
  • 5–6 bone-in skin-on chicken thighs or you can use a combination of thighs and breasts – we usually use 4 thighs and 1-2 breasts
  • 3 tablespoons Celtic sea salt – Don’t use table salt! Table salt contains iodine which doesn’t work with brining
  • 1 tablespoon honey
  • 1–2 quarts warm or room temp water – you want enough water to cover all the chicken
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves minced
  • 1/2 to 1 teaspoon red pepper flakes this depends on how much heat you want
  • 1/2 cup chopped fresh herbs divided – I used a mixture of rosemary thyme and oregano Try and balance out the herb ratio as one time I used too much rosemary and it overwhelmed the dish I usually chop the herbs up earlier in the day and store them in a glass container with a lid
  • 1 lemon sliced into 8 wedges
  • Celtic sea salt to rub on the chicken
  • Optional but yummy 1 pint cherry tomatoes sliced

Instructions

  1. If you choose to brine, combine salt honey and warm water in a large stainless steel or glass bowl and submerge the chicken. Refrigerate and brine for 3 to 4 hours.
  2. Remove the chicken from the brine and thoroughly pat dry with paper towels. Arrange the chicken skin side up in a large baking dish.
  3. Mix olive oil and minced garlic in a small bowl then brush this mixture over each piece of chicken. Sprinkle with red pepper flakes and Celtic sea salt. Allow the chicken to rest at room temperature for 30 minutes.
  4. Preheat your oven broiler to high and place the rack in the middle position. Tuck lemon wedges around the chicken.
  5. Broil the chicken skin side up for 5 to 10 minutes to crisp the skin, watching carefully to prevent burning.
  6. Remove the dish and sprinkle the herb mixture on top and add cherry tomatoes if using.
  7. Lower the oven temperature to 400 degrees Fahrenheit and switch to bake. Cook the chicken for 25 to 35 minutes, or until the thickest part reaches 175 degrees Fahrenheit for thighs or 165 degrees for breasts.
  8. If extra browning is desired, broil for a few minutes at the end.
  9. Let the chicken rest in the pan for 10 minutes, then sprinkle with the remaining herbs and transfer to plates or a serving dish.
  10. Pour pan juices and roasted tomatoes into a small bowl and stir. Serve the juices over the chicken as desired.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/lemon-herb-roasted-chicken-thighs-spring/