Ingredients
Scale
- 8–10 Bone-in, skin-on chicken thighs (approx. 4 lbs)
- 3 tablespoons Vegetable oil or melted butter
- 1 tablespoon Dried rosemary
- 1 tablespoon Dried thyme
- 1 tablespoon Garlic powder
- 1 teaspoon Smoked paprika (for color)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- Optional: 1 Lemon, sliced into rounds
Instructions
- Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. In a small bowl, whisk together the oil, rosemary, thyme, garlic powder, paprika, salt, and pepper. Rub this mixture generously over every piece of chicken, making sure to get some under the skin. Place the chicken in a large glass baking dish or a zip-top bag. If you are using lemon slices, tuck them between the pieces. Cover tightly and refrigerate for at least 4 hours, or ideally, overnight. This is the “make-ahead” secret that builds incredible flavor.
- Preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator about 20 minutes before cooking to take the chill off. Arrange the chicken pieces in a single layer on a parchment-lined baking sheet or in a roasting pan. Roast in the center of the oven for 40 to 45 minutes. The skin should be golden brown and crispy, and the internal temperature should reach 165°F (74°C) when checked with a meat thermometer. If you want extra crispy skin, turn on the broiler for the last 2 minutes of cooking, but watch it closely so it does not burn.
- Remove the chicken from the oven and let it rest for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring every bite is moist. Transfer the chicken to a large serving platter. To keep it budget-friendly yet festive, garnish the plate with a few sprigs of fresh parsley or even some inexpensive fresh cranberries. Pour any leftover pan juices over the meat before serving to the crowd.
- Cook Time: 1 hour 5 minutes