Crispy Lemon Herb Chicken Thighs

Instructions

1. Preheat oven. Set to 220°C (425°F).

2. Make the marinade. Whisk together olive oil, garlic, lemon juice, zest, rosemary, thyme, oregano, salt, and pepper.

3. Prep the chicken. Pat thighs very dry with paper towels. This is essential for crispy skin. Place skin-side up in a baking dish.

4. Season. Brush marinade generously over the chicken, getting some underneath the skin too.

5. Roast. Bake for 35-40 minutes until skin is golden and crispy, and internal temperature reaches 74°C (165°F).

6. Rest. Let rest 5 minutes before serving. Spoon pan juices over the chicken.

The Secret to Crispy Skin

1. Dry the skin — Pat with paper towels, even refrigerate uncovered overnight
2. High heat — 220°C (425°F) minimum
3. Don’t crowd — Leave space between thighs
4. Skin-side up — Always

Meal Prep Tips

• Cook a big batch on Sunday
• Store up to 4 days in the fridge
• Reheat in a 175°C (350°F) oven to re-crisp skin
• Slice for salads or bowls

Notes

• Bone-in thighs are more flavourful and juicy
• Save the pan drippings for cooking vegetables
• Equally good hot, warm, or cold