Bone-in chicken thighs are forgiving, flavorful, and hard to mess up, which makes them perfect for a weeknight dinner. A simple rub of dried herbs and garlic creates a crispy, golden crust while keeping everything juicy underneath. Serve alongside roasted vegetables or a simple green salad.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp extra virgin olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp garlic granules
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1 tsp Redmond Real Salt
- ½ tsp freshly ground black pepper
- 1 lemon, sliced into rounds
- Fresh herbs for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Pat the chicken thighs completely dry with paper towels. This is key for crispy skin.
- In a small bowl, mix the rosemary, thyme, garlic granules, onion powder, smoked paprika, salt, and pepper.
- Rub the chicken thighs with olive oil, then coat generously with the herb mixture. Get some under the skin too.
- Arrange the thighs skin-side up on a sheet pan lined with parchment. Tuck lemon slices between the pieces.
- Roast for 35 to 40 minutes until the skin is deeply golden and the internal temperature reaches 185°F.
- Rest for 5 minutes before serving. Garnish with fresh herbs and a squeeze of roasted lemon.
Notes
- For extra flavor, season the chicken and let it sit uncovered in the fridge for a few hours or overnight before roasting.
- Toss cubed potatoes and vegetables on the same sheet pan for a complete one-pan dinner.
- Leftovers shred beautifully for salads, tacos, or grain bowls throughout the week.
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