Lemon Herb Roasted Chicken Thighs

Let’s talk chicken thigh supremacy for a minute. That crispy, golden skin. The juicy, tender meat that practically falls off the bone. And when you add bright lemon and fragrant herbs? You’ve just created weeknight dinner magic that tastes like you spent hours in the kitchen (when really, it’s ready in 30 minutes flat).

What makes this recipe absolutely irresistible is the perfect balance of flavors. The zesty lemon brightens everything while the herbs infuse the meat as it roasts. That moment when you cut into a thigh and the juices run clear – pure kitchen victory. Plus, that pan sauce that forms while cooking? Liquid gold that transforms even the simplest side dish into something spectacular.

Ingredients

• 4 (6-8 oz. each) bone-in skin-on chicken thighs (pasture-raised, organic when possible)
• 2 tsp dried Italian herbs (or sub 1 tsp dried basil + 1 tsp dried oregano)
• 1 tsp sea salt
• 1 tsp red pepper flakes (optional)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 Tbsp olive oil or avocado oil
• 1 medium lemon, thinly sliced into rounds
• 3-4 Tbsp fresh hardy herbs (thyme, rosemary, sage, removed from thick stems and torn a bit, optional)

Steps

1. Preheat oven to 375°F (190°C) and place a 10-inch cast iron skillet (or other oven-safe skillet) on the stovetop. Using a cold skillet allows it to heat gradually, preventing the chicken from sticking later.
2. In a small bowl, combine the 2 tsp Italian herbs, 1 tsp sea salt, 1 tsp red pepper flakes (optional), 1/2 tsp black pepper, and 1/2 tsp garlic powder. Then season the chicken thighs on both sides with the seasoning mixture. They should be seasoned well and evenly coated. Don’t be shy with the seasoning – press it into the skin to help it adhere.
3. Heat the skillet over medium to medium-high heat and add the 1 Tbsp olive or avocado oil. Once the oil is hot and shimmering (but not smoking), add the chicken thighs skin-side down first and sear on each side for about 3-4 minutes, or until a golden brown crust has formed. If the skin sticks when you try to flip it, it’s not ready yet – properly seared skin will release easily from the pan.
4. Turn off the heat and arrange the lemon slices on top of the chicken and some around the bottom of the skillet. Also add your herbs of choice at this time: Rosemary, thyme, and/or sage (optional). Tuck some herb sprigs and lemon slices between the chicken pieces for maximum flavor infusion.
5. Transfer the skillet to the oven and bake for 10-15 minutes, or until the internal temperature is 170°F (77°C) (making sure the thermometer doesn’t hit bone to get an accurate reading). The skin should be crispy and deeply golden, and the juices should run clear when the thickest part is pierced.
6. Remove from the oven and let rest in the pan for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. We like to serve ours with roasted potatoes and our easy dairy-free pesto. Also, baking the chicken with the olive oil and lemon makes a really delicious, juicy sauce that can be served on the side to pour over the chicken and potatoes!

Smart Swaps

• Swap chicken thighs for bone-in chicken breasts if preferred, but increase cooking time to 20-25 minutes and cook to an internal temperature of 165°F (74°C)
• Use 2 tsp herbes de Provence instead of Italian herbs for a French-inspired variation
• Try orange slices instead of lemon for a sweeter, less tangy flavor profile

Make It Diabetes-Friendly

• This recipe is naturally low-carb at approximately 2g net carbs per serving
• Serve with cauliflower rice (saves 30g carbs compared to regular rice) or roasted non-starchy vegetables
• The natural acids in lemon help slow glucose absorption, making this an excellent protein-centered meal option
• For a complete meal, pair with 1/2 cup steamed green beans (4g net carbs) and 1/4 cup roasted cherry tomatoes (3g net carbs)

Pro Tips

• Pat chicken completely dry before seasoning for the crispiest skin possible
• Let chicken come to room temperature for 15-20 minutes before cooking for more even cooking
• Don’t move the chicken while it’s searing – patience creates that perfect golden crust
• Spoon the pan juices over the chicken several times during baking for extra flavor
• If you don’t have an oven-safe skillet, sear in a regular pan then transfer to a preheated baking dish