Baked Chicken with Herbs (Printable)

Juicy chicken thighs baked to golden with garlic, thyme, and rosemary for a simple flavorful main dish.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 1.76 pounds)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 3 garlic cloves, minced
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper

→ Garnish (optional)

10 - 1 tablespoon chopped fresh parsley
11 - Lemon wedges, for serving

# How To Make It:

01 - Set oven temperature to 400°F.
02 - Combine olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper in a small bowl; whisk until blended.
03 - Pat chicken thighs dry with paper towels; place in a large bowl or resealable bag.
04 - Pour marinade over chicken pieces and massage to coat evenly.
05 - Place chicken skin-side up on a parchment-lined baking sheet or in a baking dish.
06 - Cook in preheated oven for 35 to 40 minutes, or until skin is golden and internal temperature reaches 165°F.
07 - Allow chicken to rest for 5 minutes; garnish with chopped parsley and serve with lemon wedges.

# Tips from dashanddishes:

01 -
  • The skin gets crackling golden while the thighs stay juicy underneath, no dry chicken nightmares.
  • Everything happens on one pan with minimal cleanup, which means more time enjoying dinner instead of the sink.
  • The herb mixture is flexible enough to swap in whatever dried herbs you have hanging around your spice cabinet.
02 -
  • Patting the chicken dry before marinating is not optional, it's the single biggest factor in whether you get crispy skin or rubbery skin.
  • Don't skip the 5-minute rest after cooking, even though you're hungry; those few minutes make the meat noticeably juicier and more tender.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull yours out about 10 minutes before you start prepping.
  • If your oven runs hot or cold, use a thermometer to verify the chicken's internal temperature rather than relying on time alone, because ovens are individuals and deserve respect.

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