Description
This Lemon & Herb Roasted Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs seasoned with Italian herbs, garlic powder, and a touch of red pepper flakes. The thighs are seared to a golden brown on the stovetop, then roasted in the oven with fresh lemon slices and herbs, resulting in a flavorful and tender dish perfect for a nutritious family meal.
Ingredients
Chicken and Seasoning
- 4 (6-8 oz. each) bone-in skin-on chicken thighs (pasture-raised, organic when possible)
- 2 tsp dried Italian herbs (or substitute 1 tsp dried basil + 1 tsp dried oregano)
- 1 tsp sea salt
- 1 tsp red pepper flakes (optional)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For Cooking
- 1 Tbsp olive oil or avocado oil
- 1 medium lemon, thinly sliced into rounds
- 3-4 Tbsp fresh hardy herbs (thyme, rosemary, sage – removed from thick stems and torn a bit – optional)
Instructions
- Preheat and prepare skillet: Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet or another oven-safe skillet on the stovetop to get ready for searing the chicken.
- Season the chicken: In a small bowl, mix the dried Italian herbs, sea salt, red pepper flakes if using, black pepper, and garlic powder. Season both sides of the chicken thighs evenly and generously with this mixture.
- Sear the chicken: Heat the skillet over medium to medium-high heat and add the olive or avocado oil. Once the oil is hot and shimmering, add the chicken thighs skin side down and sear each side for about 3-4 minutes until a golden brown crust forms.
- Add lemon and herbs: Turn off the stovetop heat. Place the lemon slices on top of the chicken thighs and scatter some around the skillet bottom. Add the fresh herbs like rosemary, thyme, and sage if using to infuse additional flavor.
- Roast in the oven: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the internal temperature of the chicken reaches approximately 170°F. Be sure to check carefully to avoid touching the bone with the thermometer for an accurate reading.
- Rest and serve: Remove the skillet from the oven and let the chicken rest in the pan for about 5 minutes to retain juices. Serve with sides of your choice; the juices combined with lemon and olive oil create a delicious sauce to drizzle over the meal.
- Storage tips: The chicken is best enjoyed fresh but can be stored covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Note that this dish is not suitable for freezing.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Adjust red pepper flakes according to desired spice level or omit if preferred.
- Searing the chicken first locks in moisture and creates a beautiful crust.
- Oven-safe skillet is crucial to transfer directly from stovetop to oven without extra dishes.
- Use a meat thermometer to ensure the chicken is cooked safely and to avoid overcooking.
- Fresh herbs add vibrant aroma and taste but can be omitted if unavailable.
- Leftovers store well for up to 3 days refrigerated but avoid freezing for best texture.
