Roasted Garlic Herb Chicken (Printable Version)
Golden chicken baked with fresh herbs, garlic, and lemon for a savory, aromatic main course.
# Ingredients:
→ Roasted Chicken
01 -
4 bone-in, skin-on chicken thighs
02 -
1/4 cup olive oil
03 -
6 cloves garlic, minced
04 -
2 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
05 -
2 tablespoons fresh thyme, chopped or 1 tablespoon dried thyme
06 -
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
09 -
1 lemon, zested and juiced
→ For Serving
10 -
Seasonal vegetables such as carrots, potatoes, and Brussels sprouts
11 -
Fresh parsley, chopped (optional, for garnish)
# Steps:
01 -
In a large bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, black pepper, lemon zest, and lemon juice. Whisk thoroughly to create a uniform marinade.
02 -
Place chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is evenly coated. Seal or cover, then refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
03 -
Preheat the oven to 425°F (220°C). Arrange the marinated chicken, skin-side up, on a baking sheet lined with parchment paper or in a roasting pan.
04 -
Cut chosen seasonal vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper. Scatter the vegetables around the chicken on the prepared pan.
05 -
Roast in the preheated oven for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. Midway through roasting, baste chicken with pan juices if desired.
06 -
Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley if desired and serve with roasted vegetables.
# Notes:
01 -
For the most flavorful result, marinate the chicken overnight in the refrigerator. Allowing chicken to rest after roasting ensures the juices remain in the meat.