Also, while I'm roasting these thighs, they can be grilled too!
Step 1: Ingredients:
- four large chicken thighs - bone in, skin on
- 1/8 cup olive oil
- zest and juice of one lemon
- two pinches oregano
- two pinches rosemary
- good pinch of salt
- black pepper
- 2-3 garlic cloves, grated or minced
Step 2: Marinate!
Once the marinade is mixed, add in the chicken thighs. Toss them around so the marinade covers them really well. I like to leave them skin side up so the marinade can really penetrate into the dark meat on the bottom side. :D
Marinate these in the fridge for a couple hours or more - just cover them with a little plastic wrap. Turn them over halfway through the marinade time.
Step 3: Roasting the Thighs + Eating
You'll want to cook the thighs on top of a baking rack on the baking sheet - this way they're not sitting in a pond of fat. They don't like to crisp up if they're sitting in the drippings, and chicken thighs are the best when they've got crispy skin. :D
You can also lay down a sheet of aluminum foil to help ease the clean up after.
If you LOVE chicken fat (and really, who doesn't?) you can roast vegetables on the baking sheet under the rack. Yellow and red potatoes are really yummy, as as sweet potatoes, bell peppers and onions! If I do it this way, I like to cut the veggies pretty small and season them with lots of coarse salt and dried thyme.
I always roast my chicken thighs for 50-60 minutes. I don't bother flipping or moving these because I want the skin to be extra crispy. When they're a nice dark brown you know you're good to go! You can also flip the thighs over and pierce the flesh next to the bone - if the juices run clear and you don't see any bright pink, you'll definitely know they're done.
When they're done, you won't even need to rest them - serve them up right away! :D They're really good with extra lemon juice squeezed onto them, too.