Ingredients:

  • 2.5 lbs (680g) bone-in, skin-on chicken thighs
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, smoked paprika, cayenne pepper (if using), salt, and pepper.
  2. Add the chicken thighs to the bowl and toss to coat thoroughly. Ensure the marinade is worked underneath the skin where possible. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
  3. Preheat your oven to 400°F (200°C). If using a wire rack, place it on top of the baking sheet.
  4. Place the chicken thighs skin-side up on the baking sheet (or wire rack). Ensure they are not overcrowded.
  5. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
  6. Remove the chicken from the oven and let it rest for 5-10 minutes before serving.