Roasted Chicken Thighs With Lemon, Thyme and Rosemary
- Total Time
- 1 hour 15 minutes, plus 8 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 12chicken thighs, bone in and skin on
- 1medium onion, peeled, quartered vertically and sliced ¼-inch thick vertically
- 1cup peeled garlic cloves (about 40)
- 1lemon cut in ¼-inch-thick slices, seeded
- 15fresh thyme sprigs
- 4(3-inch) rosemary sprigs
- 2tablespoons kosher salt, or to taste
- 2teaspoons ground black pepper
Nutritional analysis per serving (8 servings)
684 calories; 48 grams fat; 13 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 10 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 50 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Step 2
Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Step 3
Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they’re completely under the chicken.
- Step 4
Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- Step 5
To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Private Notes
Comments
I made this, it was a big hit. 50 minutes @ 500 and was fine and that much heat and time was needed to crisp up 12 thighs and get the fat to cook the onions and garlic. I used about 1.5 TBSP (not 2) to salt the thighs and I think it was still too salty. Next time I would half the salt and double the onions, they're really tasty and one cooked onion doesn't go very with 12 thighs.
500 degrees for 50 minutes? What are we making, chicken chips?
Heated my oven to 500 degrees and then baked at 400 degrees for about 45 minutes (just 4 thighs) the skin crisped really well and the flavor was good
Tried this twice with boneless skinless. Second time chicken came out nice, but the compote of onions garlic and lemon plus herbs both times didn’t work. I can say that the second time (tonight), the juice was super bitter, completely inedible, like the lemons were burnt- onions and garlic looked fine. Used Pyrex pan, not sure if that contributed to the burning. Couple ideas I’d love some thought on: I think the crispy skin needs to be part of the experience, and the bones together add that heavy fat ballast, so going to try this recipe to the letter next time. I also think that I needed to adjust the amount of garlic onion and lemon for the far less chicken I was using, and to make sure the chicken fully covered the mixture.
I made this tonight and followed the directions completely. It turned out delicious! Skin was crispy, great sauce with the lemon, garlic and onion flavors. I will make this again!
I followed the directions exactly and the chicken was delicious. However the onion mixture underneath was a little burnt. Maybe some water or other liquid added to the bottom of the pan would help?