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- 4 bone-in chicken thighs, skin-on - 1 tablespoon extra virgin olive oil - 2 cloves fresh garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh parsley, finely chopped - Zest of 1 lemon - Salt and freshly cracked black pepper to taste - 1 cup cherry tomatoes, halved - 1 lemon, sliced into rounds When making herb roasted chicken thighs, the right ingredients matter. I always choose bone-in, skin-on chicken thighs for more flavor. The skin helps keep the meat juicy. The olive oil adds richness, while garlic gives a bold taste. Fresh herbs are key for bright flavors. I love using rosemary, thyme, and parsley. They blend well and create an aromatic dish. The lemon zest adds a fresh kick that brightens up the flavors. Don't forget to season well with salt and pepper. This step enhances every bite. The cherry tomatoes and lemon slices not only add color but also flavor. They roast beautifully with the chicken, creating a dish that is both pretty and tasty. For the full recipe, check the details above. 1. First, preheat your oven to 425°F (220°C). This high heat helps the chicken skin get crispy. 2. In a small bowl, combine 1 tablespoon of extra virgin olive oil, 2 cloves of minced garlic, 1 tablespoon of chopped rosemary, 1 tablespoon of thyme leaves, 1 tablespoon of chopped parsley, and the zest of 1 lemon. Add salt and black pepper to taste. Stir until you have a nice herb paste. 1. Take 4 bone-in chicken thighs and pat them dry with paper towels. This step is key for crispy skin. 2. Rub the herb paste generously under and over the skin of the chicken thighs. Make sure every piece is well coated to lock in flavor. 1. Arrange the chicken thighs, skin side up, in a large baking dish. 2. Add 1 cup of halved cherry tomatoes and a few lemon slices around the chicken. This adds color and flavor. 3. Roast the chicken in the oven for 30-35 minutes. Make sure the internal temperature reaches 165°F (75°C) for safe eating. This method makes every bite juicy and full of flavor. For the full details on how to make this dish, see the Full Recipe. To get that perfect crispy skin, start by patting the chicken thighs dry. This simple step removes moisture that can make the skin soggy. Next, cook the chicken at a high temperature of 425°F (220°C). This heat helps the skin crisp up nicely while keeping the meat juicy. For a deeper flavor, try marinating the chicken overnight. This allows the herbs and spices to soak into the meat. Fresh herbs, like rosemary and thyme, add bright flavors. If you use dried herbs, remember to use less, as they are more potent. Pair your herb roasted chicken thighs with side dishes like roasted vegetables or creamy mashed potatoes. These sides complement the rich flavors of the chicken. When plating, serve the chicken on a large platter. Arrange roasted cherry tomatoes and lemon slices around the chicken for a colorful and inviting display. Drizzle pan juices over the chicken for added flavor and shine. This makes your dish look as good as it tastes! {{image_4}} You can change the herbs in this dish to suit your taste. If you love basil, try it instead of rosemary. Oregano works well with chicken too. Fresh herbs give the best flavor, but dried herbs are fine too. Use one-third the amount when using dried herbs. So, if a recipe calls for one tablespoon of fresh herbs, use one teaspoon of dried. You don’t have to roast the chicken in the oven. Grilling gives a nice smoky taste. Just preheat your grill and cook the chicken thighs for about 20 minutes. Flip them halfway to cook evenly. If you’re busy, try a slow cooker. Place the thighs with herbs and some broth in the cooker. Set it on low for 6 hours. You’ll get juicy chicken with little effort. Adding vegetables makes this dish even better. Try seasonal veggies like zucchini or bell peppers. Toss them in with the chicken for roasting. You can also use root veggies like carrots or potatoes. They roast nicely and soak up the flavors. This way, you have a full meal on one tray, saving time and dishes. For a complete recipe, check the Full Recipe link. After enjoying your herb roasted chicken thighs, store any leftovers right away. Place the chicken in the fridge within two hours of cooking. Use an airtight container to keep it fresh. You can also wrap the chicken tightly in plastic wrap. This helps prevent air from drying it out. When you are ready to enjoy the leftovers, you want them juicy and tasty. To do this, use a microwave or oven. If using a microwave, cover the chicken with a damp paper towel. This keeps moisture in while it heats. If using an oven, set it to 350°F (175°C). Place the chicken in a baking dish, and add a splash of broth to keep it moist. Heat for about 15-20 minutes or until warm. If you want to save the chicken for later, freezing is a great choice. Cool the chicken completely before freezing. Wrap each piece in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. This helps prevent freezer burn. When you are ready to eat, thaw the chicken in the fridge overnight. For quick thawing, place the wrapped chicken in cold water for a few hours. Never thaw at room temperature, as it can lead to unsafe bacteria growth. For the full recipe, check the earlier sections! Cook bone-in chicken thighs for 30 to 35 minutes at 425°F (220°C). The skin should turn golden and crispy. Use a meat thermometer to check doneness. The thickest part must reach 165°F (75°C). This ensures your chicken is safe to eat and juicy. Yes, you can use boneless chicken thighs. Adjust the cooking time to about 25 to 30 minutes. Since they cook faster, keep an eye on the temperature. This helps you avoid dry chicken while still enjoying great flavor. Herb roasted chicken thighs pair well with many sides. Try roasted vegetables like carrots and broccoli. You can also serve it with creamy mashed potatoes or a fresh salad. Rice pilaf or crusty bread are also great options. These sides will enhance your meal. To keep chicken thighs tender, start by patting them dry. This helps get crispy skin. Use the herb paste generously under and over the skin. Allow the chicken to rest for five minutes after cooking. This helps the juices stay in the meat, making it juicy and tasty. In this post, I covered how to make herb-roasted chicken thighs. I shared important ingredients, step-by-step instructions, and helpful tips. You can achieve crispy skin and great flavor with fresh herbs. I also explored storage options and variations to try. Now, you have all you need to create a tasty meal. Enjoy experimenting with your own flavors and ingredients. Cooking can be fun and rewarding!

Herb Roasted Chicken Thighs

Delight your taste buds with this easy recipe for herb roasted chicken thighs! This savory dish combines juicy chicken with a fragrant herb paste, fresh tomatoes, and zesty lemon for a meal that's bursting with flavor. Perfect for dinner, it's simple enough for any home cook. Ready in just 50 minutes, this recipe will impress your family and guests alike. Click through to discover how to make this delicious dish and elevate your cooking game!
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Ingredients
  

4 bone-in chicken thighs, skin-on

1 tablespoon extra virgin olive oil

2 cloves fresh garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves

1 tablespoon fresh parsley, finely chopped

Zest of 1 lemon

Salt and freshly cracked black pepper to taste

1 cup cherry tomatoes, halved

1 lemon, sliced into rounds

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it is hot and ready for roasting.

    In a small mixing bowl, combine the extra virgin olive oil, minced garlic, chopped rosemary, thyme leaves, parsley, lemon zest, along with salt and freshly cracked black pepper. Stir well to form a fragrant herb paste.

      Take the chicken thighs and gently pat them dry using paper towels. This will help achieve a crispy skin. Next, using your hands, rub the herb paste generously over both the skin and underneath the skin of the thighs, ensuring they are well coated.

        Place the chicken thighs, skin side up, in a large baking dish or roasting pan. Surround the chicken with the halved cherry tomatoes and lemon slices, creating a colorful and flavorful base.

          Roast the chicken in the preheated oven for 30-35 minutes, or until the skin is beautifully golden and crispy. Check for doneness by ensuring the internal temperature reaches 165°F (75°C).

            Once cooked, remove the dish from the oven and allow the chicken to rest for 5 minutes before serving. This will help keep the chicken juicy.

              Prep Time: 15 mins | Total Time: 50 mins | Servings: 4

                - Presentation Tips: Serve the chicken thighs on a large, elegant platter. Garnish with extra fresh herbs for a pop of color, and arrange the roasted cherry tomatoes and lemon slices around the chicken. For an added layer of flavor, drizzle the pan juices over the chicken just before serving, elevating both the visual appeal and taste.