Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 lb / 450g)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp freshly squeezed lemon juice
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a small bowl, whisk together olive oil, garlic, lemon juice, rosemary, thyme, smoked paprika, salt, and pepper.
- Place chicken thighs in a resealable bag or shallow dish. Pour marinade over and coat evenly. Marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Preheat oven to 425°F (220°C). Place marinated chicken on a parchment-lined baking sheet.
- Bake for 20–25 minutes, until internal temperature reaches 165°F (74°C) and skin is nicely browned.
- Let rest 5 minutes before serving. Garnish with fresh herbs and lemon wedges if desired.
Notes
- For extra crispy skin, broil 2–3 minutes at the end—watch closely!
- Double the marinade to save some for drizzling over roasted veggies.
- Pair with roasted potatoes, green beans, or a simple side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 thigh
- Calories: 210 Kcal
- Sugar: 0.5g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 85mg
