Easy garlic and herbs chicken thighs in the oven

Ingredients

• 1 kg Chicken Thighs (bone‑in, skin‑on)
• to taste pinch Salt (prefer sea salt)
• to taste pinch Black Pepper (freshly ground)
• 2 sprigs Fresh Thyme (finely chopped)
• 2 sprigs Fresh Rosemary (finely chopped)
• 3 cloves Garlic (minced)
• 100 g Unsalted Butter (melted)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Pat Dry and Season Chicken

   Place the chicken thighs on a cutting board, pat them dry with paper towels, then sprinkle a pinch of salt and a pinch of freshly ground black pepper on each piece.

   Time: PT5M

2. Prepare Herbs and Garlic

   Finely chop the thyme and rosemary sprigs and mince the garlic cloves.

   Time: PT5M

3. Make Herb‑Garlic Butter

   In a mixing bowl combine the melted butter, minced garlic, lemon juice, and the chopped herbs. Stir until well blended.

   Time: PT5M

4. Brush Butter Mixture onto Chicken

   Using a basting brush, coat each chicken thigh generously with the herb‑garlic butter mixture, making sure to get some under the skin if possible.

   Time: PT3M

5. Roast in the Oven

   Arrange the coated chicken thighs on a baking sheet, skin side up. Roast in a pre‑heated oven at 180°C for 35‑45 minutes, flipping halfway through for even browning.

   Time: PT40M

   Temperature: 180°C

6. Check Internal Temperature

   Insert a meat thermometer into the thickest part of a thigh; it should read at least 75°C.

   Time: PT2M

7. Rest and Serve

   Remove the chicken from the oven, let it rest for 5 minutes, then serve with your favorite garnish.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

2g

Fat

20g

Fiber

0g