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- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 lemon, zested and juiced I love using bone-in, skin-on chicken thighs because they stay juicy and tender. Fresh herbs like rosemary, thyme, and parsley add great flavor. Garlic gives a wonderful aroma. The lemon zest and juice brighten the dish. - 3 tablespoons olive oil - Salt and pepper, to taste - 1 teaspoon paprika - 1 cup low-sodium chicken broth Using olive oil helps the skin crisp up nicely. Salt, pepper, and paprika add warmth and depth. Low-sodium chicken broth keeps it tasty without being too salty. - 1 cup baby potatoes, halved - Additional herbs for garnish Baby potatoes are a perfect side. They soak up the delicious broth. Extra herbs for garnish make the dish look fresh and vibrant. 1. Preheat the oven and prepare the marinade: Start by setting your oven to 400°F (200°C). This will ensure even cooking. In a small bowl, mix together minced garlic, chopped rosemary, thyme, parsley, lemon juice, lemon zest, olive oil, salt, pepper, and paprika. This mix is your flavorful marinade. 2. Patting the chicken thighs dry and applying the marinade: Take four chicken thighs and dry them with paper towels. This step is key for a crispy skin. Rub the marinade all over the chicken, making sure to get some under the skin. This will give you the best flavor. 3. Arranging potatoes and adding chicken broth: In a large oven-safe skillet, place halved baby potatoes at the bottom. Pour one cup of low-sodium chicken broth over the potatoes. This will keep them moist and full of flavor. 4. Placing chicken in the oven and initial cooking time: Lay the marinated chicken thighs skin-side up on the potatoes. Now, put the skillet in the preheated oven. Roast for 35 to 40 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and the skin to turn golden and crispy. 5. Basting halfway through cooking: About halfway through, take a spoon and baste the chicken and potatoes with the broth. This step is important to keep everything juicy and flavorful. 6. Resting the chicken before serving: Once the chicken is done, take it out of the oven and let it rest for about five minutes. This helps the juices settle, making each bite tender and tasty. To get the best flavor, it’s key to marinate under the skin. This helps the herbs and garlic soak into the meat. I recommend marinating the chicken thighs for at least one hour. If you have time, let them sit overnight in the fridge. This extra time makes a big difference in taste. For crispy skin, make sure the chicken is dry before cooking. Pat it with paper towels to remove moisture. Roasting at 400°F (200°C) also helps achieve that golden brown skin. The chicken is perfectly cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check this. Presentation is important for a great meal. I suggest serving the chicken thighs over a bed of roasted baby potatoes. Drizzle the pan juices on top for added flavor. Garnish with extra fresh herbs to make the dish pop. For sides, consider a fresh salad or steamed veggies. A nice white wine pairs well with this dish, adding to the overall experience. {{image_2}} You can change the flavor of your garlic herb roasted chicken thighs easily. Try using different herbs. For a fresh twist, mix basil, oregano, and sage. You can even add some dill for a unique taste. Adding spices can also make a big difference. A pinch of cayenne pepper gives it a nice kick. You might also like smoked paprika for a deep flavor. Experiment and find what you love! You have choices for cooking your chicken. The air fryer is a quick method. It will give you crispy skin and juicy meat in less time. Just set it to 380°F and cook for about 25-30 minutes. If you prefer slow cooking, use a slow cooker. Cook on low for 6-8 hours for tender, flavorful chicken. This method is great if you want to set it and forget it. Want to switch out the chicken thighs? Chicken breasts work well, too. They may cook faster, so check the temperature sooner. You can also use other meats, like drumsticks or even pork chops. If you want a veggie option, try roasted mushrooms or tofu. They soak up the flavors well. Use the same marinade to keep the taste strong. To store your leftover garlic herb roasted chicken thighs, you have two good options: refrigerate or freeze. If you plan to eat the leftovers soon, refrigeration works best. Place the chicken in an airtight container and store it in the fridge. It will stay fresh for up to four days. If you want to keep it longer, freezing is the way to go. Wrap the chicken tightly in plastic wrap and aluminum foil, or use a freezer-safe bag. This method helps prevent freezer burn. When you're ready to enjoy your leftovers, reheating them properly keeps the chicken juicy. You can use an oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken in a baking dish, cover it with foil, and heat for about 20-25 minutes. This method helps keep the skin crispy. If using a microwave, heat on medium power for 2-3 minutes, checking often to avoid drying out the meat. Got extra chicken? Use it in salads, wraps, or pasta dishes. Shredding the chicken adds a tasty twist to your meals. Cooked chicken thighs last up to four days in the fridge. In the freezer, they stay good for up to three months. Always label your containers with the date to keep track of freshness. Enjoying your garlic herb roasted chicken thighs at their best means knowing when they are still good to eat! The best temperature to cook chicken thighs is 400°F (200°C). This high heat helps the skin get crispy while cooking the meat evenly. Cooking at this temperature allows the chicken to reach a safe internal temperature of 165°F (75°C) without drying out. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 25-30 minutes. Make sure the internal temperature still reaches 165°F (75°C) for safety. You can know chicken thighs are fully cooked by checking the internal temperature with a meat thermometer. It should read 165°F (75°C). The juices should run clear, and the meat should no longer be pink. You can serve garlic herb roasted chicken thighs with various sides. Here are some great ideas: - Roasted vegetables, like carrots and Brussels sprouts. - A fresh green salad with lemon vinaigrette. - Creamy mashed potatoes or rice for a hearty meal. - Crusty bread to soak up the delicious juices. This blog post covered how to make garlic herb roasted chicken thighs. We explored the main ingredients like chicken, herbs, garlic, and lemon. I shared tips for marinating and ensuring crispy skin. You learned variations in flavor and cooking methods. Lastly, we discussed how to store leftovers. In conclusion, mastering this recipe gives you a tasty, versatile dish. Experiment with flavors to find your favorite. Enjoy cooking and sharing your delicious meals!

Garlic Herb Roasted Chicken Thighs

Elevate your dinner game with these mouthwatering garlic herb roasted chicken thighs! This easy recipe combines juicy chicken, fragrant herbs, and tender baby potatoes for a dish that’s bursting with flavor. Perfectly roasted to golden perfection, it's a meal the whole family will love. Ready to impress? Click through to explore the full recipe and discover how simple it is to make this delicious dinner at home!
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 lemon, zested and juiced

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon paprika

1 cup low-sodium chicken broth

1 cup baby potatoes, halved

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, lemon juice, lemon zest, olive oil, salt, pepper, and paprika to create a marinade.

      Pat the chicken thighs dry with paper towels, then rub the marinade all over the thighs, ensuring the marinade gets under the skin for maximum flavor.

        In a large oven-safe skillet, arrange the baby potatoes at the bottom and pour the chicken broth over them.

          Place the marinated chicken thighs skin-side up on top of the potatoes.

            Transfer the skillet to the preheated oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.

              Baste the chicken and potatoes halfway through cooking with the broth.

                Once done, remove from the oven and let rest for about 5 minutes before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken thighs over a bed of the roasted potatoes, drizzled with the pan juices. Garnish with extra fresh herbs for a pop of color!