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
 
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Author:
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
  1. Preheat the oven to 425°F. Place the chicken thighs in a roasting pan.
  2. In a small bowl, combine the butter, lemon juice, and brown sugar, and then drizzle over the chicken thighs.
  3. Sprinkle the garlic, thyme, sage, lemon zest, Italian seasoning, salt, pepper, and paprika evenly over the chicken thighs.
  4. Bake for 20 minutes, or until a meat thermometer inserted into the thickest piece registers 165°F. Serve immediately.
Perfect Portion Lemon & Herb Roasted Chicken
Serving size: ½ chicken thigh Calories: 100