We use a slew of fresh herbs and spices for our exceptionally moist Lemon and Herb Roasted Chicken Thighs. Not only is this recipe delicious, it’s a snap to cook, because we only have to monitor evenly sized chicken thighs rather than temping a whole chicken. We save calories by removing the chicken skin, but using the dark meat ensures that each piece is nice and tender. No question, this is our new go-to comfort roast chicken.
Lemon & Herb Roasted Chicken Thighs
Prep time
Cook time
Total time
Author: The Perfect Portion
Recipe type: Everyday Meals
Makes: 8 Lunch or 4 Dinner portions
Ingredients
- 8 boneless, skinless chicken thighs (about 2 pounds)
- 1 tablespoon butter, melted
- Juice from 1 lemon
- ½ teaspoon light brown sugar
- 4 cloves garlic, sliced
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 teaspoon lemon zest
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
Directions
- Preheat the oven to 425°F. Place the chicken thighs in a roasting pan.
- In a small bowl, combine the butter, lemon juice, and brown sugar, and then drizzle over the chicken thighs.
- Sprinkle the garlic, thyme, sage, lemon zest, Italian seasoning, salt, pepper, and paprika evenly over the chicken thighs.
- Bake for 20 minutes, or until a meat thermometer inserted into the thickest piece registers 165°F. Serve immediately.
Serving size: ½ chicken thigh Calories: 100
