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LEMON HERB ROASTED CHICKEN THIGHS recipe, served and ready to eat, easy homemade dinner
Olivia Farnsworth

Lemon Herb Roasted Chicken Thighs Spring Perfect Easy Meal

Enjoy this flavorful Lemon Herb Roasted Chicken Thighs Spring recipe that's perfect for an easy dinner, weeknight dinner, or family dinner. This dish features juicy roasted chicken thighs infused with fresh herbs and bright lemon, making it a standout among spring chicken recipes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 5-6 bone-in skin-on chicken thighs or a combination of thighs or breasts
  • 3 tablespoons Celtic sea salt
  • 1 tablespoon honey
  • 1-2 quarts warm or room temperature water
  • 3 tablespoons extra virgin olive oil
  • 5 garlic cloves, minced
  • 1/2 to 1 teaspoon red pepper flakes
  • 1/2 cup chopped fresh herbs (rosemary, thyme, oregano), divided
  • 1 lemon, sliced into 8 wedges
  • Celtic sea salt to rub on the chicken
  • 1 pint cherry tomatoes, sliced (optional)

Method
 

  1. If brining, combine sea salt, honey, and warm water in a large stainless steel or glass bowl to make the brine.
  2. Submerge the chicken in the brine, cover, and refrigerate for 3-4 hours.
  3. Remove the chicken from the brine and thoroughly pat dry with paper towels.
  4. Arrange the chicken pieces skin side up in a large baking dish.
  5. Mix olive oil and minced garlic in a small bowl and coat the chicken with this mixture.
  6. Sprinkle red pepper flakes and Celtic sea salt over the chicken.
  7. Allow the chicken to rest at room temperature for 30 minutes.
  8. Prep the fresh herbs and slice the lemon into wedges during the resting period.
  9. Set the oven rack to the middle position and preheat the broiler on high.
  10. Place lemon wedges beside the chicken in the baking dish.
  11. Broil the chicken skin side up for 5-10 minutes until the skin crisps, watching carefully to prevent burning.
  12. Take the chicken out and sprinkle half of the chopped herbs, add cherry tomatoes if using.
  13. Reduce oven temperature to 400°F and switch from broil to bake.
  14. Return the chicken to the oven, baking for 25-35 minutes until thighs reach 175°F or breasts reach 165°F.
  15. If desired, broil briefly at the end to brown the skin further.
  16. Let the chicken rest in the pan for 10 minutes and sprinkle remaining herbs on top.
  17. Transfer chicken to serving plates or a platter.
  18. Pour the pan juices and roasted tomatoes into a small bowl, stir, and serve alongside the chicken for extra flavor.

Notes

  • Plan ahead to allow 3-4 hours for brining to enhance flavor, though you can skip it if short on time. Use Celtic sea salt for brining to avoid iodine which can affect taste. Adjust red pepper flakes to your preferred heat level. Use a meat thermometer to ensure safe and optimal cooking temperatures. Leftover juices make a great sauce when spooned over the chicken.