Lemon Herb Chicken Thighs

Lemon Herb Chicken Thighs: Step by Step

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1. Juice one lemon and cut the second into halves. Mix the juice with the oil, garlic, oregano, thyme, salt and pepper.

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2. Turn the chicken in the marinade, cover and leave for 30 minutes at room temperature or up to 4 hours in the fridge.

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3. Heat the oven to 210°C / 410°F (190°C / 375°F fan). Lift the chicken out, pat dry and arrange skin side up on a tray with the lemon halves.

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4. Roast for 40 minutes until the skin is deep golden and the juices run clear. Squeeze the roasted lemon over before serving.

   Mark done Start 40 min timer

Keep an Eye on These

1. Marinate for 30 minutes at least, but no more than 4 hours.
2. Pat the chicken dry before roasting so the skin crisps.
3. Check one thigh at 35 minutes if your oven runs hot.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

On the Table Alongside

Roast potatoes · Green salad · Rice · Garlic yogurt

Storing Leftovers

Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 15 minutes.

Common Questions

Lemon Herb Chicken Thighs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.