Crispy Lemon Chicken Thighs
Looking for a simple and flavorful dish for dinner tonight? This recipe for Herb-Roasted Chicken Thighs is sure to hit the spot. With a golden brown, crispy skin and a burst of fresh herbs and lemon, each bite is a delightful melody of flavors. The savory herbs and zesty lemon slices perfectly complement the juicy chicken, making it a satisfying and comforting meal that's easy to prepare. So roll up your sleeves, gather your ingredients, and let's get cooking!
— Constant Cookbook
Ingredients
- 6 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper, to taste
- Fresh thyme
- Fresh tarragon
- 1 tablespoon vegetable oil
- 1/2 lemon, cut into 8 rounds
Instructions
- Position a rack in the lower third of an oven and preheat to 400°F
- Season the chicken thighs on both sides with salt and pepper. Tuck a few leaves of tarragon and thyme under the chicken skin. Heat the oil in a large ovenproof skillet or fry pan over medium-high heat. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes. Transfer, skin side up, to a plate.
- Pour off the excess fat from the pan. Return the chicken, skin side up, to the pan and scatter the lemon slices on top. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 18 to 20 minutes.
- Transfer the chicken and lemon slices to a platter and scatter an additional 2-3 tablespoons of fresh herbs on top. Let rest for 5 minutes before serving.
Nutrition
- Calories: 509 kcal
- Carbohydrate Content: 2 g
- Protein Content: 35 g
- Fat Content: 39 g
- Saturated Fat Content: 10 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 212 mg
- Sodium Content: 167 mg
- Fiber Content: 0.4 g
- Sugar Content: 0.3 g
- Unsaturated Fat Content: 25 g
- Serving Size: 1 serving
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