Juicy bone-in chicken thighs baked with a bright lemon and garlic herb butter until the skin is crispy and the meat is tender.
Prep: 10 minutes | Cook: 40 minutes | Servings: 4
Cuisine: Mediterranean | Meal: Dinner
Ingredients
- 4 large bone-in, skin-on chicken thighs
- 3 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fresh lemon, sliced into rounds
Instructions
- Preheat the oven to 400F (200C).
- In a small bowl, combine softened butter, minced garlic, lemon juice, oregano, salt, and pepper.
- Pat the chicken thighs dry with paper towels and place them in a baking dish.
- Rub the garlic herb butter mixture evenly over the chicken, making sure to get some under the skin.
- Arrange the lemon slices around and on top of the chicken thighs.
- Bake for 35 to 40 minutes, or until the skin is golden brown and the internal temperature reaches 165F (74C).
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Cooking tips
For extra crispy skin, pat the chicken dry with paper towels before adding the seasoning. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165F (74C) at the thickest part without touching the bone.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350F until warmed through.
