FROM THE RECIPE BOX
Herb-Roasted Chicken Thighs
Crisp-skinned chicken with lemon and herbs, made in one tray with very little hands-on work.
VJ
A small kitchen note: Read the method through once before starting, and taste as you go. Heat levels, produce, and personal preferences vary, so use the cues in the recipe as well as the clock.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 lemon, sliced
- 3 garlic cloves, lightly crushed
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp thyme
- 500 g baby potatoes, halved (optional)
- Salt and black pepper
Method
- Heat the oven to 220°C (425°F). Pat the chicken thighs dry; this helps the skin crisp. If using potatoes, toss them with half the oil and spread them in a roasting tray.
- Mix the remaining oil with oregano, thyme, salt, and pepper. Rub it over the chicken, including a little under the skin if convenient. Arrange the chicken skin-side up with the lemon and garlic.
- Roast for 30–35 minutes, turning the potatoes once if using, until the skin is deeply golden and the thickest part of the chicken reaches 74°C (165°F). Add a few minutes if needed.
- Rest the chicken for 5 minutes before serving. Spoon over the tray juices and roasted garlic. Serve with greens or a simple salad to balance the rich pan juices.
Cooking times are estimates and depend on equipment and ingredient size. Follow safe food-handling practices and check doneness where appropriate.
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