Lemon Garlic Herb Chicken

Ingredients

• 4 pieces Chicken Thighs (Bone‑in, skin‑on; trim excess skin and make two slits in each thigh for even cooking)
• 3 tablespoons Fresh Lemon Juice (Juiced from about 1 large lemon; use freshly squeezed for best flavor)
• 4 cloves Garlic (Minced)
• 2 teaspoons Mixed Dried Herbs (Typical blend of thyme, rosemary, oregano)
• 2 tablespoons Olive Oil (Extra‑virgin preferred)
• 1 teaspoon Salt (Kosher or sea salt)
• 0.5 teaspoon Black Pepper (Freshly ground)

Instructions

1. Trim and slit the thighs

   Using a sharp knife, trim any excess skin from each thigh and make two shallow slits on the meat side to allow the marinade to penetrate.

   Time: PT5M

2. Prepare the marinade

   In a mixing bowl combine fresh lemon juice, minced garlic, mixed dried herbs, olive oil, salt and black pepper. Stir until well blended.

   Time: PT5M

3. Marinate the chicken

   Add the trimmed and slit chicken thighs to the bowl, toss to coat evenly, then cover and refrigerate for at least 2 hours, up to overnight.

   Time: PT0M

4. Preheat the oven

   Set the oven to 410°F (210°C) and allow it to fully preheat.

   Time: PT5M

   Temperature: 410°F

5. Arrange and roast

   Place the marinated thighs skin‑side up on a wire rack set over a baking sheet. Roast for 45 minutes, or until the internal temperature reaches 165‑180°F (74‑82°C).

   Time: PT45M

   Temperature: 410°F

6. Rest the chicken

   Remove the thighs from the oven and let them rest on a plate for 10 minutes before serving.

   Time: PT10M

7. Serve

   Plate the chicken thighs and enjoy as a main dish with your favorite sides.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

2 g

Fat

18 g

Fiber

0 g