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Thyme After Thyme

Lemon-Garlic Roasted Chicken Thighs with Thyme-Infused Pan Sauce

55 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take

Meet your new weeknight hero: a Mediterranean-inspired roasted chicken where lemon, garlic, and thyme do the heavy lifting. Get ready to learn the secret to crispy skin and a silky, flavor-packed pan sauce that’ll make you wish you owned stock in bread.

Ingredients

Yield
4

Instructions

  1. 01
    Pat chicken thighs dry with paper towels and place them in a large bowl.
  2. 02
    In a small bowl, combine the lemon zest, 4 cloves of the minced garlic, 2 tablespoons olive oil, 1 tablespoon lemon juice, and leaves from 4 thyme sprigs. Pour over chicken, tossing to coat evenly. Cover and marinate in the fridge for 20 minutes.
  3. 03
    Preheat your oven to 425°F. While it heats, let the chicken come to room temperature for even cooking.
  4. 04
    Arrange the marinated chicken thighs skin-side up in a 9x13-inch baking dish. Season both sides with salt and freshly cracked black pepper.
  5. 05
    Nestle the remaining 4 thyme sprigs and the squeezed lemon halves around the chicken. Roast uncovered for 25 minutes.
  6. 06
    Remove the dish from the oven. Scatter the remaining 2 cloves minced garlic and drizzle 1 tablespoon olive oil over the chicken. Return to the oven and roast another 10-15 minutes, or until the skin is crisp and golden and the thickest part of the chicken registers 175°F.
  7. 07
    Transfer the chicken to a platter and tent loosely with foil. Discard cooked lemon halves and thyme stems.
  8. 08
    Place the baking dish over two burners (or pour drippings into a large skillet). Add chicken broth, honey, and the remaining lemon juice. Bring to a simmer, scraping up browned bits. Let bubble until reduced slightly, about 3-5 minutes. Taste and adjust seasoning.
  9. 09
    Spoon the pan sauce over the chicken. Garnish with a few fresh thyme leaves and extra lemon zest if desired. Serve immediately.

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