Herb Roasted Chicken Thighs
Prep Time: 10 min
Cook Time: 35 min
Serves: 2–3
A little backstory
Crispy, juicy, and full of herby flavor, this is one of those “feels-fancy-but-takes-no-time” kind of meals. Perfect for weeknights when you want something satisfying with minimal effort. Cook it in a cast iron skillet and let the oven do the rest.
Ingredients
4 chicken thighs (bone-in, skin-on)
2 tablespoons olive oil
1 tablespoon butter
½ teaspoon salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
2 garlic cloves, minced
1½ teaspoons dried or fresh thyme
1½ teaspoons dried or fresh rosemary
1½ teaspoons dried oregano
Juice of 1 lemon
Directions
Preheat the oven to 400°F.
Season both sides of the chicken thighs with salt, pepper, and all three herbs.
Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5–7 minutes, until golden.
Flip the chicken, squeeze lemon juice over the top, and add butter to the pan.
Transfer the skillet to the oven and roast for 20–25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F.
Let rest for a few minutes before serving. Pairs well with roasted veggies, grains, or a big salad.
Tips + Variations
Use fresh herbs if you have them—thyme and rosemary work especially well
Swap chicken thighs for drumsticks or bone-in breasts (adjust cook time as needed)
Add halved baby potatoes to the skillet before roasting for a one-pan meal
Estimated Macros (per serving, based on 3 servings)
Calories: ~360 kcal
Protein: 26g
Carbohydrates: 1g
Fat: 28g
Macros are approximate and will vary depending on ingredients used and serving size.