Lemon garlic chicken thighs are a super easy weeknight meal. By using chicken thighs, you get tons of flavor and they stay nice and juicy - no dry and terrible chicken breasts here! You'll need to marinate the thighs for a couple hours or even overnight, but they take less than an hour to cook and you can spend that time making all kinds of yummy sides.

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

This recipe can be easily scaled up to feed more people. Since we'll be roasting the chicken thighs you can serve a ton of people with it without increasing your time spent in the kitchen. :D

Step 2: Marinate!

Zest your lemon and grate your garlic into a large bowl. Then add the lemon juice, olive oil, herbs and salt and pepper. Whisk this together really well!

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

Preheat your oven to 375 F.

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.