Lemon Roasted Chicken Thighs with Garlic and Herbs

Lemon Roasted Chicken Thighs with Garlic and Herbs

This is the kind of weeknight dinner that feels like a small celebration: bone-in thighs roasted until the skin crackles, with lemon and garlic softening into a sauce you'll want to spoon over everything. It asks for almost no hands-on time, and it's excellent with crusty bread or a simple green salad.

You need

• 8 bone-in, skin-on chicken thighs (about 3 pounds [1.4 kg] total)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 3 tablespoons extra-virgin olive oil
• 1 large lemon, halved, plus 1 tablespoon fresh juice
• 6 cloves garlic, smashed and peeled
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1/2 cup [120 ml] dry white wine or chicken stock

Method

1. Remove the chicken from the fridge 20 minutes before cooking. Pat the thighs very dry with paper towels, then season all over, including under the skin where you can reach, with the salt and pepper.
2. Heat the oven to 425°F [220°C] with a rack in the middle. Arrange the thighs skin-side up in a roasting pan or 9x13-inch [23x33 cm] baking dish, leaving a little space between them.
3. Scatter the garlic, thyme, and rosemary around the chicken. Squeeze the lemon halves over the pan, then tuck the halves in among the pieces. Drizzle the oil over everything.
4. Roast for 45 to 50 minutes, until the skin is deep golden and crisp and an instant-read thermometer inserted near the bone reads 175°F [80°C]. The garlic should be soft and golden.
5. Transfer the thighs to a platter and let them rest 5 minutes. Meanwhile, set the pan over medium heat, add the wine or stock, and scrape up the browned bits with a wooden spoon. Simmer 2 minutes until slightly reduced, then stir in the 1 tablespoon lemon juice and taste for salt.
6. Spoon the pan juices and softened garlic over the chicken and serve warm.