Ingredients:

  • 4 large bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil (45 ml)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • ½ teaspoon paprika (2 g)
  • Juice of 1 lemon (about 2 tablespoons / 30 ml)
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, pepper, paprika, and lemon juice.
  2. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
  3. Preheat your oven to 425°F (220°C).
  4. Remove chicken from the marinade and place it skin-side up in a baking dish. Reserve extra marinade for basting.
  5. Roast in the preheated oven for 30-35 minutes, basting with reserved marinade halfway through, until the skin is golden brown.
  6. Allow chicken to rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.