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Lemon herb roasted chicken thighs served with fresh herbs and lemon slices

Lemon and Herb Roasted Chicken Thighs

A comforting and flavorful dish featuring crispy chicken thighs infused with lemon and herbs, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Brine
  • 3 tablespoons Celtic sea salt Avoid using table salt with iodine.
  • 1 tablespoon honey Adds sweetness to balance the lemon.
  • 1-2 quarts warm or room temperature water Enough to fully submerge the chicken.
Main Ingredients
  • 5-6 pieces bone-in, skin-on chicken thighs Recommended for rich flavor and tenderness.
  • 3 tablespoons extra virgin olive oil Helps achieve crispy skin.
  • 5 cloves garlic, minced Infuses bold flavor.
  • 1/2 to 1 teaspoon red pepper flakes Adjust based on spice preference.
  • 1/2 cup chopped fresh herbs (divided) A mix of rosemary, thyme, and oregano.
  • 1 piece lemon, sliced into wedges Enhances dish with brightness.
  • Celtic sea salt for rubbing the chicken For extra flavor.
  • 1 pint cherry tomatoes, sliced Optional, adds color and sweetness.

Method
 

Brining the Chicken
  1. In a large bowl, whisk together Celtic sea salt, honey, and warm water until dissolved.
  2. Submerge the chicken in the brine, cover, and refrigerate for 3-4 hours.
Preparing the Chicken
  1. Remove chicken from brine, pat dry with paper towels, and place in a baking dish.
  2. Mix olive oil and minced garlic in a bowl and brush it over the chicken.
  3. Sprinkle red pepper flakes and a pinch of Celtic sea salt on top.
  4. Let the chicken rest at room temperature for 30 minutes.
Prepping the Oven
  1. Preheat your oven to high broil, and prepare your herbs and lemon wedges.
  2. Arrange lemon wedges around the chicken in the baking dish.
Roasting the Chicken
  1. Broil the chicken for 5-10 minutes until skin is crisp and golden.
  2. Sprinkle reserved herbs and halved cherry tomatoes over the chicken.
  3. Switch oven to bake and cook at 400°F (200°C) for 25-35 minutes.
  4. Check internal temperature for thighs at 175°F (about 80°C) or 165°F (about 74°C) for breasts.
  5. Broil for a few more minutes if browning is needed.
Finishing Touches
  1. Let chicken rest for 10 minutes after removing from the oven.
  2. Sprinkle remaining herbs and pour pan juices and tomatoes into a serving bowl.

Notes

Consider marinating the chicken overnight for more flavor. Using a meat thermometer is recommended for perfect cooking.