Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 3 cloves garlic, minced (approximately 1 tablespoon)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon lemon zest (from about ½ a lemon)
  • 1 tablespoon lemon juice (from about ½ a lemon) (15 ml)
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)

Instructions:

  1. In a large bowl, whisk together the minced garlic, olive oil, rosemary, thyme, lemon zest, lemon juice, Dijon mustard, salt, and pepper.
  2. Add the chicken thighs to the bowl and toss to coat thoroughly with the marinade. Ensure the marinade is evenly distributed under the skin if possible. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for best flavour.
  3. Preheat oven to 400°F (200°C).
  4. Line a baking sheet with foil or parchment paper (optional, for easier cleanup). Place the marinated chicken thighs skin-side up on the prepared baking sheet, ensuring they are not overcrowded.
  5. Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh and the skin is golden brown and crispy. Basting with pan juices halfway through cooking can help with even browning.
  6. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.