Lemon Garlic Roasted Chicken

Overview

A fragrant, roast-capable featuring juicy chicken thighs and a bright lemon-garlic pan sauce. Simple staples together a comforting, weeknight-friendly meal maximum flavor.

Ingredients

• 4 bone-in, skin-on chicken
• 2 tablespoons olive oil
• 4 cloves garlic, minced
  -est of lemon
• Juice of1 lemon
• teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1 teaspoon dried oregano
• 1/ teaspoon kosher salt
• 14 black pepper
  1/4 cup chicken broth (or white wine)
• Optional: fresh parsley, chopped, for

Equipment

• Oven-safe or roasting pan
• Meat thermometer
• Zester or microplane

Instructions

1 Preheat the to425°F (°C2. Pat chicken dry with paper towels; helps achieve crisp skin.

. In a small bowl combine olive oil, minced garlic, lemon zest lemon juice, thyme, oregano, salt and pepper.

4. Rub the mixture evenly over the chicken thighs, lifting the skin slightly to distribute some of the beneath.

5 Place chicken skin-side up in an oven-safe skillet Pour in the chicken broth around the.

6. in the preheated oven for 25–30 minutes or until the skin is golden and internal thermometer reads 165°F (74°C at thickest part.

7. Remove the oven and rest for 5 minutes. If desired, spoon a bit of pan juices over the chicken for extra moisture.

8. Garnish with chopped parsley serve.

Variations

• Add sliced onions or lemon wedges the for extra aroma- Substitute boneless,less chicken thighs; reduce roast time 20– minutes and monitor doneness.
• Swap thyme rosemary for a different herbal note.

Serving Suggestions

• Serve with roasted vegetables, as potatoes, carrots, green beans.
• A light green salad and crusty bread pair nicely to complete the.

Cleanup Storage

• leftovers in an airtight container in the refrigerator for up to 3 days.
  Reheat gently in a skillet or the oven to preserve juic.