Spicy Herb-Infused Chicken

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 4
★★★★★
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If you're craving a dish that brings together the warmth of spices and the freshness of herbs, this Spicy Herb-Infused Chicken is for you. With a zesty marinade that elevates tender chicken thighs, it's perfect for any occasion — be it a casual family dinner or a weekend gathering.

Ingredients for Spicy Herb-Infused Chicken

The key to this dish is the harmonious blend of spices and herbs. Chicken thighs are juicy and flavorful, perfect for absorbing the marinade. Olive oil helps the marinade adhere to the chicken, while salt and black pepper bring out the natural flavors.

Paprika adds a deep, smoky flavor that's complemented by the heat from cayenne pepper. The combination of fresh thyme, rosemary, and oregano infuses the chicken with earthy, aromatic notes. Finally, lemon juice provides a bright, tangy finish that balances the richness of the other ingredients.

Tips & Tricks

  • If you prefer a milder dish, reduce the cayenne pepper by half.
  • Use a meat thermometer for precise cooking — aim for an internal temperature of 165°F (74°C).
  • For extra crispy skin, broil the chicken for the last 2 minutes.

Serving Suggestions

This Spicy Herb-Infused Chicken pairs beautifully with a side of roasted vegetables or a fresh green salad. For a heartier meal, serve it alongside creamy mashed potatoes or fluffy rice to soak up the flavorful juices.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that breasts might cook a bit faster, so check for doneness around the 30-minute mark.
How long can I marinate the chicken?
While 20 minutes is sufficient, you can marinate the chicken for up to 2 hours in the refrigerator for a deeper flavor.
Can I grill the chicken instead?
Yes, grilling is a great option! Just adjust the cooking time and keep an eye on it to prevent burning.

Spicy Herb-Infused Chicken Recipe Walkthrough

First, preheat your oven to 375°F (190°C) to get it nice and hot. While that's warming up, grab a large bowl. Pour in the olive oil, then mix in the salt, black pepper, paprika, minced garlic, fresh thyme, rosemary, oregano, cayenne pepper, and lemon juice. This concoction is your marinade — give it a good stir until everything's well combined.

Next, plop the chicken thighs into the bowl. Use your hands to coat the chicken thoroughly with the marinade, ensuring that every piece is well-covered. Let the chicken sit for about 20 minutes. This is just enough time for the flavors to start soaking in, but not so long that you're left twiddling your thumbs.

Once marinated, place the chicken thighs on a baking sheet lined with parchment paper. This helps with cleanup later and prevents sticking. Pop the sheet into your preheated oven and bake for about 40 minutes. You'll know it's done when the chicken juices run clear — no need for a thermometer if you don't have one.

After baking, let the chicken rest for about 5 minutes. This step is crucial as it allows the juices to redistribute, making every bite as juicy as possible.

Why You'll Love This Recipe

  • Quick and easy to prepare with minimal cleanup required.
  • Rich, bold flavors that impress without overwhelming.
  • Perfect for meal prep or a crowd-pleasing dinner.
  • Customizable spice level to suit your taste.

Ingredients

4 lbs chicken thighs
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tbsp paprika
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh oregano, chopped
1/2 tsp cayenne pepper
1 lemon, juiced

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix olive oil, salt, black pepper, paprika, minced garlic, chopped thyme, rosemary, oregano, cayenne pepper, and lemon juice to create a marinade.
3. Add chicken thighs to the bowl and coat thoroughly with the marinade. Let it sit for 20 minutes.
4. Place the marinated chicken on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 40 minutes or until the chicken is cooked through and juices run clear.
6. Let the chicken rest for 5 minutes before serving.

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