Dinner just got easier and a whole lot tastier with these incredible garlic herb chicken thighs. This recipe is super simple, bursting with flavor, and perfect for a weeknight meal or a cozy weekend dinner. You’ll love how tender and juicy the chicken turns out!
Key Ingredients & Substitutions
- Chicken Thighs: Bone-in, skin-on are best for flavor and moisture, but boneless, skinless work too (adjust cooking time).
- Garlic: Fresh is always best for maximum flavor.
- Fresh Herbs: Parsley, thyme, and rosemary are a fantastic trio. Dried herbs can be used, but use about 1/3 of the amount.
- Olive Oil: A good quality extra virgin olive oil helps everything crisp up.
- Lemon: Adds a bright, zesty finish. If you don’t have fresh lemon, a splash of apple cider vinegar can offer a tang.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2.5-3 lbs total)
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped (for garnish, optional)
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 4
- Tools Needed: Large baking sheet, small mixing bowl
Step-by-Step Instructions
1. Prepare Your Chicken
Pat the chicken thighs completely dry with paper towels. This helps the skin get nice and crispy. Lay them out on a large baking sheet.
2. Make the Herb Mixture
In a small bowl, combine the minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper. Stir well to mix all the flavors.
3. Season the Chicken
Rub the olive oil all over the chicken thighs. Then, sprinkle the herb mixture generously over both sides of the chicken, ensuring it’s well coated.
4. Preheat and Bake
Preheat your oven to 400°F (200°C). Bake the garlic herb chicken thighs for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
5. Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken super moist. Garnish with fresh parsley and a squeeze of lemon if desired.
Storage Instructions
Leftover garlic herb chicken thighs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the oven at 350°F (175°C) until heated through, or in a microwave (though the skin won’t be as crispy).
Frequently Asked Questions (FAQ)
Q: Can I use boneless, skinless chicken thighs?
A: Yes, you can! Just reduce the cooking time to about 20-25 minutes, or until cooked through.
Q: What can I serve with these chicken thighs?
A: They pair wonderfully with roasted vegetables, mashed potatoes, a simple side salad, or rice.
Q: Can I prepare the chicken ahead of time?
A: Absolutely. You can season the chicken thighs and store them covered in the refrigerator for up to 24 hours before baking.
Q: My chicken skin isn’t crispy. What went wrong?
A: Ensure your chicken is patted very dry before seasoning. Also, avoid overcrowding the baking sheet; use two if needed.
Q: Is it okay to use dried herbs instead of fresh?
A: Yes, dried herbs work well. As a general rule, use about 1/3 the amount of dried herbs compared to fresh.