Garlic Herb Chicken Thighs with a Citrus Twist

$To make this tasty dish, you need a few key items: - 4 bone-in, skin-on chicken thighs - 4 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1 lemon, zested and juiced - 3 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper, to taste These ingredients work together to create a rich flavor that makes your meal shine. You can make this dish your own by adding a few optional items: - Fresh lemon wedges for serving These lemon wedges add a bright touch. They make the dish look great and taste fresh. This dish is not only delicious but also packed with good nutrients. Chicken thighs provide protein and healthy fats. Herbs like rosemary and thyme add antioxidants. The lemon juice brings vitamin C to the table. Each serving is balanced and satisfying, making it a great choice for a wholesome meal. {{ingredient_image_2}} First, heat your oven to 400°F (200°C). This step is crucial. A hot oven helps make the chicken crispy. While the oven warms, gather your ingredients for the marinade. You need garlic, rosemary, thyme, parsley, lemon juice, lemon zest, and olive oil. Mix these in a bowl. Stir them well. Add salt and pepper to taste. This mix will give your chicken a fresh taste. Next, take the chicken thighs and pat them dry using paper towels. This step helps the skin get crispy when cooked. Place the thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken. Make sure every piece gets coated. If you use a bag, seal it tightly. Massage the marinade into the chicken gently. Let it sit for at least 30 minutes. If you have time, marinate for up to 2 hours in the fridge. This wait allows the flavors to soak in. Now, it’s time to cook! Heat a bit of olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down. Sear them for about 5-7 minutes. The skin should turn golden brown. Flip the thighs over carefully. Place the skillet in the oven. Roast for 20-25 minutes. The chicken is done when it reaches 165°F (75°C) inside. The juices should run clear. After cooking, take the skillet out of the oven and let the chicken rest for 5 minutes before serving. This resting time helps keep the chicken juicy. Marinating chicken is key for flavor. Use fresh herbs for the best taste. I like to mix garlic, rosemary, thyme, and parsley. These herbs bring a bright flavor. Add lemon juice and zest for a citrus twist. Let the chicken soak up the marinade for at least 30 minutes. If you have time, marinate it in the fridge for up to 2 hours. This makes the chicken even tastier. For crispy skin, start with dry chicken thighs. Pat them with paper towels to remove moisture. Searing the chicken on medium-high heat is vital. Cook skin side down for 5-7 minutes until golden brown. This step locks in the juices and makes the skin crispy. Once seared, finish cooking in the oven. This method gives you juicy chicken with a crispy skin. You can boost the flavor of garlic herb chicken in many ways. Consider adding spices like paprika or cayenne for a kick. For a smoky taste, try smoked paprika. A splash of white wine in the marinade can add depth. You can also garnish the dish with fresh herbs before serving. Lemon wedges not only look nice but also add freshness. Experiment with these ideas to make it your own! Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate for at least 2 hours, or overnight if possible, enhances the flavor and tenderness of the meat. Ensure Crispy Skin: Patting the chicken thighs dry before applying the marinade helps achieve a crispy skin when seared and roasted. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Let It Rest: Allow the chicken to rest for about 5 minutes after cooking to let the juices redistribute, resulting in moist and flavorful meat. {{image_4}} You can cook garlic herb chicken thighs in two great ways: the oven or the grill. The oven gives the chicken a nice, even cook. It also makes the skin crispy on the outside. You preheat your oven to 400°F (200°C). Sear the chicken first for a golden crust, then roast it. This method locks in juices and flavors. Grilling adds a smoky taste that many love. The grill gives the chicken a charred flavor that is hard to beat. Just make sure your grill is hot before adding the chicken. Cook each side until it’s golden and juicy. Both methods work well, so choose what suits you best! Herbs can change the taste of garlic herb chicken thighs. If you don’t have fresh rosemary, use dried rosemary. You can also swap it for sage or oregano. Thyme is versatile, so you can mix in basil or dill for a twist. Parsley adds freshness, but you can try cilantro for a different flavor. Get creative! Use what you have on hand. Fresh herbs work best, but dried herbs can also be great. Just remember, dried herbs are stronger, so use less. Adding citrus can brighten your dish. Use different fruits like lime or orange for a unique taste. Squeeze fresh juice over the chicken or mix it into the marinade. The zest enhances the flavor too. You can also add a bit of honey or mustard for sweetness and depth. This makes the chicken more exciting. Try mixing in chili flakes if you like heat. Each twist you add can turn a simple dish into a gourmet meal! After enjoying your garlic herb chicken thighs, let them cool. Place the chicken in an airtight container. If you have a lot, separate them into smaller portions. Store in the fridge for up to three days. This keeps them fresh and ready for later meals. To reheat your chicken thighs, use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes or until warm. Check the internal temperature reaches 165°F (75°C). This method keeps the skin crispy and juicy. If you want to save some for later, freezing is a great option. Wrap each thigh in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible. Label the bag with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight before reheating. You can serve Garlic Herb Chicken Thighs with many tasty sides. Here are some ideas: - Mashed potatoes - Roasted vegetables - Fresh green salad - Quinoa or rice - Garlic bread These sides pair well and add variety to your meal. They also soak up the chicken's flavors. You can mix and match to find your favorite combo. Yes, you can use boneless chicken thighs. They cook faster and are easier to eat. Just adjust the cooking time. Start with about 20 minutes in the oven. Ensure they reach 165°F (75°C) for safety. Boneless thighs absorb the flavors well too. To check if chicken thighs are done, use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). If you don't have a thermometer, cut into the meat. The juices should run clear, not pink. Let the chicken rest for about 5 minutes after cooking. This helps the juices stay inside and makes it juicy. In this blog post, I covered how to make garlic herb chicken thighs. We looked at essential and optional ingredients, along with the nutrition facts. I shared step-by-step instructions, marinating tips, and methods for crispy skin. I also explained various cooking options and storage tips. Cooking is fun and let’s you be creative. Try different herbs or cooking methods. Your chicken can be a hit at any meal. Enjoy every bite!$

Garlic Herb Chicken Thighs with a Citrus Twist

A flavorful dish featuring marinated chicken thighs infused with garlic, herbs, and citrus.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
4 cloves garlic, finely minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
1 piece lemon, zested and juiced
3 tablespoons extra virgin olive oil
to taste salt
to taste freshly cracked black pepper
optional fresh lemon wedges for serving

Instructions

Begin by preheating your oven to a toasty 400°F (200°C).
In a small mixing bowl, combine the minced garlic, chopped rosemary, thyme, parsley, lemon juice, lemon zest, and olive oil. Stir well to create a fragrant herb-infused marinade. Season with salt and freshly cracked black pepper to taste.
Pat the chicken thighs dry with paper towels to ensure a crispy skin. Place the thighs in a large mixing bowl or a resealable plastic bag.
Generously pour the herb mixture over the chicken thighs, ensuring each piece is well-coated. If using a resealable bag, seal it tightly and gently massage the marinade into the chicken, allowing the flavors to meld. Let it marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for a more intense flavor.
In a large ovenproof skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the marinated chicken thighs, skin side down. Allow them to sear for about 5-7 minutes until the skin turns golden brown and crispy, filling your kitchen with enticing aromas.
Carefully flip the chicken thighs over, then place the skillet in your preheated oven. Roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
Once done, remove the skillet from the oven with care, and let the chicken thighs rest for about 5 minutes to allow the juices to redistribute before serving.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, citrus, dinner, herb