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LEMON HERB ROASTED CHICKEN THIGHS recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Lemon Herb Roasted Chicken Thighs Spring Vibrant Fresh Meal

This Lemon Herb Roasted Chicken Thighs recipe is perfect for an easy dinner or weeknight family meal. Featuring juicy roasted chicken thighs infused with bright spring herbs and zesty lemon, it's a fresh and flavorful dish that highlights the best of spring herbs and simple roasting techniques.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 5-6 bone-in skin-on chicken thighs or combination of thighs and breasts
  • 3 tablespoons Celtic sea salt
  • 1 tablespoon honey
  • 1-2 quarts warm or room temperature water
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves minced
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 cup chopped fresh herbs divided (rosemary, thyme, oregano)
  • 1 lemon sliced into 8 wedges
  • Celtic sea salt to rub on the chicken
  • Optional: 1 pint cherry tomatoes sliced

Method
 

  1. In a large stainless steel or glass container, whisk together sea salt, honey, and warm water to make a brine.
  2. Submerge the chicken pieces in the brine, cover, and refrigerate for 3-4 hours.
  3. Remove chicken from brine and pat thoroughly dry with paper towels; place in a baking dish skin side up.
  4. Combine olive oil and minced garlic in a small bowl, rub mixture evenly onto chicken pieces.
  5. Sprinkle red pepper flakes and salt over chicken, then let rest at room temperature for 30 minutes.
  6. Chop fresh herbs and slice lemon wedges while chicken rests.
  7. Preheat oven broiler to high and adjust rack to middle position.
  8. Nestle lemon wedges around chicken and broil skin side up for 5-10 minutes until skin crisps without burning.
  9. Remove from oven, sprinkle half of the herbs over the chicken and add cherry tomatoes if desired.
  10. Lower oven temperature to 400°F and switch to bake mode.
  11. Bake chicken for 25-35 minutes until internal temperature reaches 175°F for thighs or 165°F for breasts.
  12. If chicken isn’t browned enough, broil for a few more minutes carefully.
  13. Let chicken rest in the pan for 10 minutes and sprinkle remaining herbs on top.
  14. Transfer to plates or platter and stir the pan juices with roasted tomatoes to drizzle over the chicken throughout the meal.

Notes

  • Plan ahead to brine the chicken for 3-4 hours for deeper flavor, though this step is optional. Use Celtic sea salt for best results and avoid table salt. Chicken thighs are best cooked to 175-180°F for maximum tenderness.