Name: Mediterranean Lemon Herb Roasted Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lbs Bone-in, skin-on chicken thighs; 3 tbsp Extra virgin olive oil; 2 tbsp Fresh lemon juice; 4 cloves Garlic, minced; 1 tbsp Fresh rosemary, chopped; 1 tbsp Fresh oregano, chopped; 1 tsp Kosher salt; 0.5 tsp Black pepper; 1 large Lemon, sliced into rounds

"Indulge in the bright, sun-kissed flavors of the Mediterranean with this tender and juicy roasted chicken. Infused with aromatic rosemary, garlic, and fresh lemon, this recipe delivers crispy golden skin and succulent meat in every bite."

Ingredients

Qty	Item
2 lbs 900 g	Bone-in, skin-on chicken thighs
3 tbsp 45 ml	Extra virgin olive oil
2 tbsp 30 ml	Fresh lemon juice
4 cloves 12 g	Garlic, minced
1 tbsp 2 g	Fresh rosemary, chopped
1 tbsp 2 g	Fresh oregano, chopped
1 tsp 6 g	Kosher salt
0.5 tsp 1 g	Black pepper
1 large 100 g	Lemon, sliced into rounds

How to Make Mediterranean Lemon Herb Roasted Chicken

Preheat your oven to 400°F (200°C) and lightly grease a large baking dish with olive oil.

Use paper towels to pat the chicken thighs completely dry to ensure the skin gets crispy during roasting.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, oregano, salt, and pepper.

Arrange the chicken thighs in the prepared baking dish and tuck the lemon slices between the pieces.

Pour the herb marinade over the chicken, using a brush or your hands to ensure every piece is thoroughly coated, even under the skin.

Roast in the center of the oven for 40 to 45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.

Remove from the oven and let the chicken rest for 5 to 10 minutes before serving to allow the juices to redistribute.

·
For maximum flavor, let the chicken marinate in the herb mixture for 30 minutes in the refrigerator before roasting.
·
Always pat the skin bone-dry; moisture is the enemy of crispy skin.
·
Use a meat thermometer to avoid overcooking; chicken thighs are best at exactly 165°F.
·
If the skin isn't brown enough at the end, turn on the broiler for 2-3 minutes, but watch closely to prevent burning.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster. Reduce the cooking time to about 25-30 minutes and check for an internal temperature of 165°F.

Can I use dried herbs instead of fresh?

Yes, you can substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to maintain skin texture.

What sides go well with this dish?

It pairs beautifully with roasted root vegetables, a fresh Greek salad, or buttery orzo pasta.

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