Dinner
Herbed Chicken Thighs
Lemon juice and olive oil soak into the chicken thighs with thyme and herbes de Provence, then the herbs cling to the skin as it broils to a deep golden crisp. Each bite delivers bright herbs against rich, juicy meat that stays tender beneath the crackling surface.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 12
Nutrition per Serving
- Calories
- 242
- Protein
- 29g
- Carbs
- 1g
- Fat
- 13g
- Sodium
- 172mg
Ingredients
- 4 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 2 tbsp dried thyme, divided
- 1 tbsp herbes de Provence, divided
- 12 medium bone-in, skin-on chicken thighs
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- Combine lemon juice, oil, 1 tablespoon thyme and ½ tablespoon herbes de Provence in a medium bowl. Add chicken and toss to coat with marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Position rack in middle of oven; preheat broiler to high. Combine the remaining 1 tablespoon thyme and ½ tablespoon herbes de Provence on a shallow plate. Remove the chicken from the marinade (discard the marinade). Roll the chicken in the herbs and season with salt and pepper. Place the chicken on a rack in a broiler-safe pan; broil, flipping several times, until well browned and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165℉, 25 to 30 minutes.