Themes⚙
Garlic Herb Oven-Roasted Chicken Thighs Recipe
Learn how to make juicy garlic herb chicken thighs roasted in the oven with fresh rosemary, thyme and garlic in 40 minutes.
Roasted Garlic Herb Chicken Thighs is a savory main-course dish featuring bone-in or boneless chicken thighs seasoned with a blend of fresh garlic, mixed herbs (such as rosemary, thyme, and parsley), salt, black pepper, and olive oil, then oven-roasted until the meat is tender and the skin turns crisp and golden. The recipe emphasizes minimal preparation, relying on a short marinating period to infuse the poultry with aromatic flavors before a moderate-to-high-heat roast finishes the cooking process. Commonly served with roasted vegetables, mashed potatoes, or a simple green salad, these chicken thighs are suited to weeknight dinners, meal-prep routines, or casual gatherings where a straightforward yet flavorful protein is desired.
Garlic Herb Oven-Roasted Chicken Thighs Recipe
Economical yet crowd-pleasing, this recipe turns affordable chicken thighs into a versatile protein that works just as well on the grill or in an air fryer as it does in the oven. Any leftovers can be shredded for tacos, wraps, or grain bowls, making one quick cook stretch into multiple meals.
Prep Time
15 minutes
15 minutes
Cook Time
48 minutes
48 minutes
Total Time
63 minutes
63 minutes
Ingredients
Bone-in, skin-on chicken thighs, 6 pieces (about 2 kg)
- Olive oil, 2 tablespoons
- Unsalted butter (melted), 2 tablespoons
- Fresh garlic, 4 large cloves (minced)
- Fresh rosemary, 1 tablespoon (finely chopped)
- Fresh thyme leaves, 1 tablespoon
- Fresh parsley, 1 tablespoon (finely chopped)
- Dried oregano, 1 teaspoon
- Dried basil, 1 teaspoon
- Paprika, ½ teaspoon
- Onion powder, ½ teaspoon
- Kosher salt, 1 teaspoon (or to taste)
- Freshly ground black pepper, ½ teaspoon (or to taste)
- Fresh lemon juice, 1 tablespoon (from ½ lemon)
- Optional – red pepper flakes, ¼ teaspoon (for mild heat)
- Optional – extra chopped fresh parsley, 1 tablespoon (for garnish)
- Optional – lemon wedges, 1 lemon (cut into wedges, for serving)
Method
Preheat the oven to 400°F
- Line a rimmed baking sheet with parchment or lightly grease a cast-iron skillet
- Pat the chicken thighs dry with paper towels
- Season the chicken evenly with kosher salt and freshly ground black pepper
- Stir melted butter, olive oil, minced garlic, dried oregano, dried basil, dried thyme, and smoked paprika together in a small bowl
- Brush the garlic-herb mixture over and under the skin of each thigh
- Arrange the coated thighs skin-side up in a single layer on the prepared pan
- Drizzle any remaining herb butter over the chicken
- Roast the chicken until the skin is crisp and an instant-read thermometer inserted in the thickest part registers 165°F, about 35 to 40 minutes
- Spoon the pan juices over the thighs halfway through roasting
- Switch the oven to broil for 2 to 3 minutes if deeper browning is desired
- Transfer the chicken to a platter and tent loosely with foil
- Let the chicken rest for 5 minutes before serving
Nutrition (whole recipe)
Calories
3650 kcal Protein
244 g Fat
288 g Carbs
12 g Fiber
3 g Sugar
2 g
3650 kcal Protein
244 g Fat
288 g Carbs
12 g Fiber
3 g Sugar
2 g
Notes
Bloom the minced garlic in gently warmed olive oil for 5 minutes first—the brief infusion tames its sharpness and saturates the fat with flavor before it ever touches the meat. Roast as directed, then slip the thighs under the broiler for 1–2 minutes for shatter-crisp skin. Whisk a splash of lemon juice into the hot pan drippings and you’ve got an instant, herb-flecked sauce.
why this recipe
With their irresistibly crisp skin, tender meat, and an aroma that perfumes the kitchen, these garlic herb chicken thighs turn an ordinary dinner into something quietly spectacular; the slow roasting allows garlic to mellow into sweet nuttiness while fresh herbs fuse with buttery pan juices, draping every bite in layered, fragrant flavor. A simple pantry-friendly marinade does the heavy lifting, ensuring juicy, evenly seasoned chicken without fuss, and the high-heat finish caramelizes the edges, delivering a restaurant-quality sear at home. Best of all, the recipe is forgiving and scalable—perfect for a weeknight supper yet elegant enough for guests—so you can serve a memorable meal with minimal effort and maximum reward.
FAQs
FAQ acf
Frequently Asked Questions
Can I use boneless, skinless chicken thighs (or chicken breasts) instead of bone-in, skin-on thighs, and how should I adjust the cooking time?
Yes—boneless, skinless thighs (or chicken breasts) work fine; they’ll cook more quickly because there’s no bone and less insulating fat. Roast them at the same 400 °F, but start checking for 165 °F doneness after 18–22 minutes for thighs and 20–25 minutes for average-thickness breasts, adding a brief broil at the end if you still want surface color.
How should I store and reheat leftover garlic-herb chicken thighs to keep them juicy and crisp?
Let the thighs cool, then refrigerate them in an airtight container with a spoonful of the pan juices (keeps them moist) for up to 4 days or freeze for 2 months. Reheat thawed pieces skin-side up on a wire rack set over a sheet pan in a 375 °F oven (or 350 °F air fryer) until the meat hits 165 °F—about 8–12 minutes—then broil or air-fry for 1–2 minutes more to re-crisp the skin; skip straight microwaving, which steams the coating.
Can I marinate the chicken in advance, and if so, for how long?
Yes—toss the seasoned thighs in the garlic-herb mixture, cover, and refrigerate for at least 30 minutes (enough to infuse flavor) and up to 12–24 hours for deeper penetration. Keep them chilled the whole time, then let the chicken sit at room temperature for about 20 minutes before roasting so it cooks evenly.