As a long-time food critic and cookbook author, I’ve savored countless roast chicken dishes. This rendition elevates humble thighs with a bright lemon-garlic marinade and finishing herb butter—effortless yet restaurant-worthy.
Ingredients
6 bone-in, skin-on chicken thighs
Zest and juice of 2 lemons
4 garlic cloves, minced
2 tbsp extra-virgin olive oil
Salt and pepper, to taste
Herb Butter:
3 tbsp unsalted butter, softened
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
Method
Marinate chicken: In a bowl, whisk lemon juice, zest, garlic, oil, salt, and pepper. Add thighs, toss to coat thoroughly. Cover and refrigerate 2–4 hours.
Preheat oven: Heat to 425°F (220°C). Position rack in center.
Roast: Arrange thighs skin-side up on a rimmed baking sheet. Roast 25–30 minutes, until skin is golden and internal temperature reaches 165°F (74°C).
Add herb butter: Remove from oven; spoon small dollops of butter over each thigh. Return to oven 2 more minutes to melt and infuse flavor.
Rest and plate: Let rest 5 minutes. Serve with lemon wedges and chopped parsley for freshness.
Why It Works
Acid balance: Lemon brightens and tenderizes, while garlic deepens flavor.
High heat roasting: Ensures irresistibly crisp skin.
Herb butter finish: Adds a glossy sheen and aromatic complexity.
Serve with roasted vegetables or a light salad for a balanced meal that’s both comforting and elegant—a guaranteed crowd-pleaser.
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