Description
This recipe for Easy Roasted Chicken Thighs offers a flavorful and comforting weeknight dinner option. Juicy chicken thighs are marinated in a zesty mixture of garlic, fresh herbs, olive oil, and lemon juice, then roasted alongside mixed vegetables until perfectly tender and crisp. With minimal prep and a straightforward cooking process, this dish balances vibrant flavors and hearty satisfaction for any cozy meal.
Ingredients
Scale
Chicken and Marinade
- 4 pieces Chicken Thighs (Each thigh about 4-6 ounces)
- 2 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- 1 tablespoon Rosemary
- 1 tablespoon Thyme
- 2 tablespoons Lemon Juice
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Vegetables
- 2 cups Mixed Vegetables (carrots, potatoes, or Brussels sprouts, cut into even pieces)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the chicken perfectly.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to remove excess moisture, then season both sides with salt and black pepper for basic seasoning.
- Make the Marinade: In a large mixing bowl, combine minced garlic, extra virgin olive oil, rosemary, thyme, and lemon juice to create a flavorful marinade base.
- Marinate the Chicken: Add the chicken thighs to the marinade bowl and toss thoroughly to coat every piece. Let them marinate for at least 15 minutes to absorb the flavors.
- Prepare the Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking and help crisp the chicken skin.
- Arrange Chicken and Vegetables: Place the marinated chicken thighs skin-side up in the baking dish and scatter the mixed vegetables evenly around the chicken for an all-in-one meal.
- Roast the Chicken: Place the dish in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is safely cooked and juicy.
- Baste the Chicken: Halfway through roasting, baste the chicken with the pan juices to keep it moist and enhance flavor.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes to allow juices to redistribute for tender meat.
- Serve: Serve the roasted chicken thighs and vegetables warm, garnished with fresh herbs if desired for an added touch of freshness.
Notes
- Patting the chicken dry before seasoning helps achieve crispy skin.
- You can substitute vegetables with your favorites like green beans or bell peppers.
- Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.
- Marinating longer (up to 2 hours) will deepen the flavor but is not required.
- Letting the chicken rest is key to juicy meat.
