Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 3 tablespoons olive oil (45ml)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Lemon wedges for serving and garnish

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine olive oil, minced garlic, herbs, paprika, salt, and pepper. Whisk until well combined.
  3. Add chicken thighs to the bowl and massage marinade into the skin and meat, ensuring all pieces are evenly coated.
  4. Place chicken thighs skin-side up in a baking dish or on a sheet pan, ensuring they are spaced apart.
  5. Bake for 35-40 minutes, until the skin is golden and crispy, and the internal temperature reaches 165°F (75°C). For extra crispiness, broil for the last 2-3 minutes if desired.
  6. Remove from the oven and let rest for 5 minutes before serving. Serve with lemon wedges for added brightness.