Golden Roasted Chicken Thighs are a go-to recipe for busy weeknights and lazy weekends alike. With just a handful of ingredients and a quick prep time, these thighs come out crispy on the outside, juicy on the inside, and full of flavor.
The base of the recipe is, of course, the chicken thighs. They are more forgiving than breasts and remain juicy after roasting. The olive oil helps achieve that coveted crispy skin while adding a subtle richness. A mix of salt, black pepper, and garlic powder forms the basic seasoning, while paprika brings a hint of smokiness and color. The dried thyme adds a touch of earthiness, and the lemon slices provide a fresh, zesty aroma that elevates the entire dish.
These golden roasted chicken thighs pair beautifully with a simple side salad or roasted vegetables. For a heartier meal, serve them with mashed potatoes or a warm quinoa salad. A glass of chilled white wine or a light beer complements the flavors nicely.
Begin by preheating your oven to 425°F (220°C). This high temperature is key to achieving that crispy skin we all love. Next, take your chicken thighs and pat them dry with paper towels. This step is crucial as removing excess moisture helps the skin to crisp up nicely.
Place the thighs on a baking sheet, preferably lined with parchment paper for easier cleanup. Now, drizzle about two tablespoons of olive oil over the chicken. Rub it in with your hands, making sure each thigh is well coated.
In a small bowl, combine your seasoning mix: two teaspoons of salt, one teaspoon each of black pepper and garlic powder, one teaspoon of paprika, and half a teaspoon of dried thyme. Sprinkle this mix evenly over the chicken, and gently rub it in to ensure each piece is thoroughly seasoned.
Arrange the lemon slices around the chicken thighs on the baking sheet. The lemon adds both flavor and moisture, helping to keep the meat tender as it roasts.
Place the baking sheet in your preheated oven and let the chicken roast for 35-40 minutes. You're looking for crispy skin and an internal temperature of 165°F (74°C). A meat thermometer is your best friend here to avoid overcooking.
Once done, let the chicken rest for about five minutes before serving. This helps the juices redistribute, ensuring each bite is as juicy as possible.
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