– **Title**: Lemon Garlic Chicken Thighs
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 4 cloves garlic, minced
– 2 lemons (1 juiced, 1 sliced)
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, lemon juice, olive oil, oregano, salt, and black pepper to create a marinade.
3. Place the chicken thighs in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours if time allows.
4. Remove the chicken from the marinade and arrange it in a baking dish. Place lemon slices on top of the chicken thighs.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
6. Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect here since they stay juicy while cooking. If you’re looking for a healthier option, skinless thighs can also work, but they might not be as crispy. You can also substitute with chicken breasts, but they will cook faster.
Olive Oil: This adds richness and helps in achieving a golden skin. If you don’t have olive oil, other oils like avocado or canola oil will help too, but they may change the flavor slightly.
Garlic: Fresh garlic gives the best flavor. If you’re out, you can use garlic powder as a substitute, about 1 teaspoon for every clove, though fresh is best in this recipe.
Lemon: The zest and juice make the dish fresh and bright. If you’re out of lemons, use lime juice or even vinegar as an alternative, but tweak the amount to taste.
Fresh Herbs: Oregano and thyme add depth. If you don’t have these dried, fresh herbs work wonderfully too! Alternatively, Italian seasoning can be a great substitute.
How Do I Make Sure the Chicken Skin Gets Crispy?
Getting crispy skin on chicken thighs can be tricky, but with the right steps, it’s easy! The key is to preheat your oven and make sure your chicken is dry before marinating.
- Pat the chicken thighs dry with paper towels before marinating. This helps in achieving the crispy skin.
- Marinate in the fridge, as this infuses flavors while keeping the chicken cool.
- Use parchment paper to prevent sticking but allow air circulation around the chicken. This helps the skin get crispy.
- Baking at a higher temperature, like 400°F, is crucial for that golden, crispy finish. Check for doneness with a thermometer—165°F is the target!
How to Make Lemon Garlic Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- Zest and juice of 1 large lemon
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Vegetables:
- 1 cup baby potatoes, halved
- 1 cup broccoli florets
For Garnish:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This delicious dish will take about 30 minutes for preparation and marinating, plus an additional 35-40 minutes to bake. Altogether, you can expect around 1 hour and 10 minutes to enjoy this flavorful meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This way, it will be hot and ready when your chicken is marinated and ready to cook.
2. Make the Marinade:
In a bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Whisk everything together until it’s well mixed. This will create a tasty marinade for the chicken.
3. Marinate the Chicken:
Take the chicken thighs and place them in a large zip-top bag or a bowl. Pour the marinade over the chicken, making sure it’s well-coated. Seal the bag or cover the bowl and put it in the refrigerator to marinate for at least 30 minutes (you can leave it for up to 2 hours if you want more flavor).
4. Prepare the Vegetables:
While the chicken is marinating, wash and prepare the baby potatoes and broccoli. In a separate bowl, toss the halved baby potatoes and broccoli florets with a drizzle of olive oil, and season with a little salt and pepper.
5. Arrange for Baking:
Once the chicken has finished marinating, lay the chicken thighs skin-side up on a baking sheet lined with parchment paper. Place the lemon slices around the chicken. Scatter the seasoned potatoes and broccoli around the chicken thighs on the baking sheet.
6. Bake the Chicken and Vegetables:
Put the baking sheet in the preheated oven and bake for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be nice and crispy!
7. Serve and Enjoy:
Once done, take the chicken out of the oven and let it rest for a few minutes. Garnish with fresh chopped parsley and serve hot along with the roasted lemon, potatoes, and broccoli. Enjoy your delicious Lemon Garlic Chicken Thighs!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Absolutely! If you prefer boneless chicken thighs, you can use them. Just reduce the cooking time to about 25-30 minutes, checking for an internal temperature of 165°F (74°C) to ensure they’re cooked through.
What If I Don’t Have Baby Potatoes?
No worries! You can substitute with regular potatoes, cut into chunks, or even use sweet potatoes for a different flavor. Just make sure to cut them small enough to cook in the same time as the chicken.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, but the oven will help keep the skin crispy!
Can I Add Other Vegetables to This Dish?
Yes, feel free to get creative! Other great options include carrots, bell peppers, or zucchini. Just cut them into similar-sized pieces to ensure even cooking, and toss them with the olive oil, salt, and pepper as you did with the broccoli and potatoes.
