Ingredients:

  • 4 large chicken thighs (bone-in, skin-on, approximately 2 lbs or 900g)
  • 6 cloves garlic (minced)
  • 3 tablespoons olive oil (45ml)
  • 1 tablespoon fresh rosemary (chopped) or 1 teaspoon dried (15g)
  • 1 tablespoon fresh thyme (chopped) or 1 teaspoon dried (15g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • 1 tablespoon lemon juice (15ml)
  • Additional 1 tablespoon olive oil (15ml) for searing (optional)

Instructions:

  1. In a large mixing bowl, combine minced garlic, olive oil, herbs, salt, pepper, and lemon juice.
  2. Add chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes (up to overnight for more flavor).
  3. Preheat oven to 400°F (200°C).
  4. Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Sear chicken thighs skin-side down until golden brown (about 5-7 minutes). Flip and sear for another 3-4 minutes.
  5. Transfer the seared chicken thighs to a baking dish, skin-side up. Bake in the preheated oven until the internal temperature reaches 165°F (75°C) (about 20-25 minutes).
  6. Allow the chicken to rest for 5 minutes before serving.