8 bone-in, skin-on chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

Zest of 1 lemon

Juice of 1 large lemon (about 3 tablespoons)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Optional: fresh parsley for garnish

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Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels (this helps crisp the skin).

Season chicken: In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, oregano, thyme, salt, pepper, and paprika.

Coat the chicken evenly with the marinade, making sure to rub some under the skin for maximum flavor.

Sear (optional but recommended): Heat a skillet over medium-high. Place chicken skin-side down and cook for 4–5 minutes until golden brown.

Bake: Transfer skillet (or move chicken to a baking dish) to the oven and bake 25–30 minutes, until internal temperature reaches 165°F.

Rest for 5 minutes before serving. Garnish with fresh parsley and extra lemon wedges.

Cooking Tips

Extra Crispy Skin: Broil for the last 2–3 minutes of cooking.
Marinate Longer: For deeper flavor, marinate up to 8 hours in the refrigerator.
Use Fresh Herbs: Swap dried herbs for 1 tablespoon each of fresh thyme and oregano.
Don’t Skip Drying: Removing surface moisture ensures crisp, golden skin.

Variations

Creamy Lemon Garlic: Add ½ cup heavy cream to the skillet before baking for a rich sauce.
Spicy Kick: Add ½ teaspoon red pepper flakes.
Honey Lemon Garlic: Add 1 tablespoon honey for a sweet-savory balance.
Boneless Option: Use boneless thighs and reduce cook time to 20–25 minutes.
Air Fryer Version: Cook at 380°F for 18–22 minutes, flipping halfway.