This easy recipe shows you how to bake perfectly seasoned bone-in or boneless chicken thighs. You'll love the flavors of lemon, garlic, and fresh herbs.
6chicken thighs, bone-in skin on or boneless skinless
salt and pepper to taste
1tablespoonolive oil, extra virgin
1tablespoongarlic, minced
¼cuplemon juice
1tablespoonfresh rosemary, chopped
1tablespoonfresh oregano, chopped
fresh thyme sprigs
1whole lemon, sliced into chunks
Instructions
Preheat oven to 425 degrees.
Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
Add oil to cast iron skillet on the stovetop. Heat to medium-high heat. Once skillet is hot, add chicken skin side down (if using skinless either side is fine). Sear until crispy and golden in color, about 4 to 5 minutes. Chicken will not be fully cooked. We're just looking for some good browning at this step. Flip. Sear the other side.
Remove chicken from the skillet. Add garlic. Sauté until golden in color, about 1 minute.
Add lemon juice, fresh herbs, and lemon to the skillet. Add the seared chicken thighs back to the skillet.
If using bone-in skin-on chicken thighs:Place in the oven and bake for 20 minutes, until the internal temperature reaches 165 F. Rest for 5 minutes before serving.
If using boneless skinless chicken thighs:Skinless and boneless thighs will cook a little faster so check for doneness at 15 minutes. You may find that you need up to 20 minutes but it's definitely worth checking earlier. You want the internal temperature to reach 165 F. Rest for 5 minutes before serving.
Notes
Nutrition information assumes you're using bone-in skin-on chicken thighs.