Garlic Herb Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 lemon, juiced and zested - 3 tablespoons olive oil The main ingredients create a wonderful base for this dish. The chicken thighs give you juicy meat and crispy skin. Garlic adds a punch of flavor, while fresh herbs bring a bright touch. The lemon juice and zest enhance the dish with a zesty kick. Olive oil keeps everything moist and helps with browning. - Salt - Pepper - Lemon wedges for serving The seasoning adds depth to the flavor. Salt and pepper are key for taste. You can adjust these to your liking. Lemon wedges on the side add a fun twist. They give you the option to squeeze more zest on your chicken when serving. When making this dish, pay attention to your ingredients. Use fresh herbs for the best flavor. Quality chicken thighs will shine in this recipe. Enjoy the process of marinating and cooking. These steps elevate the taste and make your meal special. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - In a bowl, mix minced garlic, chopped rosemary, thyme, parsley, lemon juice, and olive oil. Add salt and pepper to taste. This mix brings great flavor to your chicken. - Pat the chicken thighs dry using paper towels. Place them in a bowl or bag. - Pour the herb mixture over the chicken. Coat them well. If you use a bag, seal it and massage the chicken. Let it sit for at least 30 minutes at room temperature. For better taste, refrigerate for up to 2 hours. - Heat a large ovenproof skillet on medium-high heat. - Add the marinated chicken thighs, skin side down. Sear for 5-7 minutes until the skin is crispy and golden brown. - Flip the chicken thighs and move the skillet to the oven. Roast for 20-25 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the juices must run clear. - Take the skillet out of the oven. Let the chicken rest for about 5 minutes before serving. This helps keep the juices locked in. To get crispy skin, start by patting the chicken thighs dry. This step helps remove moisture. Moisture can cause steaming instead of crisping. Next, heat your skillet well before adding the chicken. Sear the skin side down for about 5-7 minutes. You want that golden brown look! After cooking, let the chicken rest for about 5 minutes before serving. This helps the juices stay inside, making it juicier. Want to boost the flavor? Try adding paprika or cayenne for some heat. You can also use herbs like oregano or basil for a fresh twist. Mixing in some red pepper flakes adds a nice zing. Consider using fresh herbs like dill or cilantro for unique tastes. They can change the whole dish! For a beautiful presentation, serve the chicken on a rustic wooden board. Add fresh herbs and lemon wedges for color. This makes the dish look fresh and inviting. Pair your chicken with sides like roasted vegetables or creamy mashed potatoes. These sides complement the flavors well and create a complete meal. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for even better results, refrigerate for up to 2 hours. This will enhance the flavor and tenderness of the meat. Perfectly Crispy Skin: Ensure the chicken thighs are patted dry before searing. This helps achieve a crispy, golden skin when cooked. Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (75°C) for perfectly cooked chicken. Rest Before Serving: Let the chicken rest for about 5 minutes after removing it from the oven. This allows the juices to redistribute, keeping the meat moist and flavorful. {{image_2}} You can grill garlic herb chicken thighs for a smoky flavor. Start by preheating your grill to medium-high. Place the marinated chicken on the grill, skin side down. Cook for about 6-8 minutes per side, until the skin is crispy and the meat reaches 165°F. This method adds a nice char and enhances the taste. If you prefer a more hands-off approach, you can use a slow cooker or Instant Pot. For the slow cooker, place the marinated chicken in the pot and cook on low for 4-5 hours or high for 2-3 hours. In an Instant Pot, use the sauté function to sear the chicken first, then add a little broth and cook on high pressure for 10-12 minutes. Feel free to get creative with herbs. You can swap rosemary and thyme for basil or oregano. Each herb brings its unique taste, so mix and match based on what you have. If you want a lighter option, boneless chicken thighs can work well too. They cook faster and absorb flavors nicely. For those on a gluten-free diet, this recipe is already gluten-free. Just ensure your chicken and any additional ingredients are certified gluten-free. If you want a low-sodium option, limit the salt in the marinade or use a salt substitute. You can also make it a one-pan meal by adding vegetables like bell peppers or zucchini. Just toss them in the skillet with the chicken while it cooks. This adds nutrition and flavor, making dinner even easier. To keep your garlic herb chicken thighs fresh, place them in an airtight container. Store the container in the fridge. This helps lock in moisture and flavor. Make sure to cool the chicken to room temperature before sealing it. You can enjoy leftovers for up to three days. When reheating, use an oven for the best texture. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until it is hot all the way through. This step helps maintain the juicy flavors. If you want to freeze your cooked chicken thighs, let them cool completely first. Place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can keep them in the freezer for up to three months. To thaw, move the chicken from the freezer to the fridge. Let it thaw overnight. If you're in a hurry, you can use the microwave. Use the defrost setting and check every few minutes. This ensures that it thaws evenly. In the fridge, your garlic herb chicken thighs last about three days. If you freeze them, they stay good for up to three months. Always check for any signs of spoilage before eating. If the chicken has an off smell or strange texture, it's best to toss it. Keep track of your leftovers to enjoy them at their best! How do I know when chicken thighs are fully cooked? You can check the doneness by using a meat thermometer. Insert it into the thickest part of the thigh without touching bone. The chicken is done when it reaches 165°F (75°C). The juices should run clear, not pink. This ensures the chicken is safe to eat. Can I use skinless chicken thighs for this recipe? Yes, you can use skinless chicken thighs. The skin adds crispiness and flavor, but skinless thighs will still taste good. They may cook a bit faster, so watch the time closely. What is the best way to achieve crispy skin on chicken? To get crispy skin, start by patting the chicken dry. This removes moisture that can prevent crispiness. Sear the thighs skin side down in a hot skillet for about 5-7 minutes. This helps the skin get golden brown before roasting. Is it necessary to marinate the chicken? Marinating is not strictly necessary, but it adds great flavor. If you have time, marinate for at least 30 minutes. For stronger flavor, marinate up to 2 hours. If you're short on time, you can skip it. Can I add other spices or ingredients to the marinade? Absolutely! You can add spices like paprika, cumin, or chili flakes for heat. Fresh herbs like basil or oregano work well too. Be creative and adjust to your taste! What are good sides to serve with garlic herb chicken thighs? Great side dishes include roasted vegetables, mashed potatoes, or a fresh salad. You can also serve it with rice or quinoa for a filling meal. Think about what flavors you enjoy and pair them! This blog post guides you through making delicious garlic herb chicken thighs. Start with the right ingredients and learn to marinate for flavor. Follow the steps for cooking to achieve crispy skin and tenderness. Explore tips for enhancing flavors and discover storage options for leftovers. Overall, these easy variations allow you to customize your dish. Enjoy this simple and tasty meal with friends and family! Experiment and find what you love best.$

Garlic Herb Chicken Thighs

Deliciously marinated chicken thighs with garlic and fresh herbs, roasted to perfection.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 piece lemon, juiced and zested
3 tablespoons olive oil
to taste salt and pepper
optional lemon wedges for serving

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix the minced garlic, chopped rosemary, thyme, parsley, lemon juice, lemon zest, and olive oil to create a flavorful herb mixture. Add salt and pepper to taste.
Pat the chicken thighs dry with paper towels and place them in a large bowl or a resealable plastic bag.
Pour the herb mixture over the chicken thighs, making sure to coat them evenly. If using a bag, seal it and massage the marinade into the chicken. Let it marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for more flavor.
Heat a large ovenproof skillet over medium-high heat. Add the marinated chicken thighs, skin side down, and sear for about 5-7 minutes until the skin is crispy and golden brown.
Flip the chicken thighs over and transfer the skillet to the preheated oven. Roast for an additional 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the skillet from the oven, and let the chicken rest for about 5 minutes before serving.

Notes

Serve the chicken thighs on a rustic wooden board garnished with fresh herbs and lemon wedges on the side for an attractive display.

Keyword chicken, garlic, herb, roasted