Name: Lemon Herb Roasted Chicken Thighs Spring Recipe Made Perfect
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: 5-6 bone-in skin-on chicken thighs or you can use a combination of thighs and breasts – we usually use 4 thighs and 1-2 breasts; 3 tablespoons Celtic sea salt – Don’t use table salt! Table salt contains iodine which doesn’t work with brining; 1 tablespoon honey; 1-2 quarts warm or room temp water – you want enough water to cover all the chicken; 3 tablespoons extra virgin olive oil; 5 garlic cloves minced; 1/2 to 1 teaspoon red pepper flakes this depends on how much heat you want; 1/2 cup chopped fresh herbs divided – I used a mixture of rosemary thyme and oregano Try and balance out the herb ratio as one time I used too much rosemary and it overwhelmed the dish I usually chop the herbs up earlier in the day and store them in a glass container with a lid; 1 lemon sliced into 8 wedges; Celtic sea salt to rub on the chicken; Optional but yummy 1 pint cherry tomatoes sliced

Description

Enjoy a flavorful Lemon Herb Roasted Chicken Thighs Spring perfect for an easy dinner or weeknight dinner. This lemon chicken recipe features roasted chicken thighs with bright herbs ideal for family dinner.

Ingredients

Scale

5–6 bone-in skin-on chicken thighs or you can use a combination of thighs and breasts – we usually use 4 thighs and 1-2 breasts
3 tablespoons Celtic sea salt – Don’t use table salt! Table salt contains iodine which doesn’t work with brining
1 tablespoon honey
1–2 quarts warm or room temp water – you want enough water to cover all the chicken
3 tablespoons extra virgin olive oil
5 garlic cloves minced
1/2 to 1 teaspoon red pepper flakes this depends on how much heat you want
1/2 cup chopped fresh herbs divided – I used a mixture of rosemary thyme and oregano Try and balance out the herb ratio as one time I used too much rosemary and it overwhelmed the dish I usually chop the herbs up earlier in the day and store them in a glass container with a lid
1 lemon sliced into 8 wedges
Celtic sea salt to rub on the chicken
Optional but yummy 1 pint cherry tomatoes sliced

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Instructions

If you choose to brine, mix 3 tablespoons sea salt with 1 tablespoon honey and warm water in a large stainless steel or glass bowl then submerge the chicken and refrigerate for 3-4 hours.
Remove the chicken from brine, pat it thoroughly dry, and arrange the thighs skin side up in a large baking dish.
Combine olive oil and minced garlic in a small bowl and brush all over the chicken, then season with red pepper flakes and Celtic sea salt. Allow the chicken to rest at room temperature for 30 minutes.
Preheat the oven broiler on high and place lemon wedges around the chicken pieces. Broil for 5-10 minutes until the skin crisps without burning.
Remove from broiler, sprinkle with half the herb mixture, and add cherry tomatoes if desired.
Lower oven temperature to 400 degrees, switch to bake mode, and continue baking the chicken for 25-35 minutes or until the internal temperature reaches 175 degrees in the thickest part.
If you want more browning, broil the chicken for a few minutes after it is cooked.
Let the chicken rest for 10 minutes, then sprinkle the remaining herbs on top and serve with pan juices and roasted tomatoes.

Notes

For crisp tops, broil 2–3 minutes at the end

Cook Time: 40 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: 350 kcal
Sugar: 3g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 8g + 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 120mg