Ingredients:

  • 4 large Bone-in, skin-on Chicken Thighs (900g – 1kg)
  • 2 medium Fresh Lemons (for juice and zest)
  • 6 cloves Garlic (minced)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1.5 tsp Kosher or Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Parsley (chopped, for garnish)
  • 1/4 cup Low Sodium Chicken Broth

Instructions:

  1. Preheat the oven to 425°F (220°C). Pat the chicken thighs extremely dry using paper towels—this is critical for achieving maximum crispness. Season both sides lightly with salt and pepper.
  2. In a small bowl, combine the olive oil, minced garlic, lemon zest (reserve the juice for step 4), oregano, and thyme.
  3. Place the chicken thighs in the mixing bowl and toss with the marinade, ensuring the mixture is rubbed under the skin as well. Arrange the thighs skin-side up on the wire rack placed over the baking sheet.
  4. Pour the chicken broth and the reserved fresh lemon juice directly into the baking sheet (under the rack). This helps tenderize the meat and creates moisture without steaming the skin.
  5. Transfer the tray to the preheated oven. Bake for 35 to 40 minutes. The skin should be deeply golden brown and crispy, and the internal temperature should read 170-175°F (77-79°C) in the thickest part of the meat (avoiding the bone).
  6. Remove the chicken from the oven and let it rest on the rack for 5 minutes before serving. Garnish with fresh chopped parsley.