Pat chicken thighs dry with paper towels for 2-3 minutes, pressing firmly to absorb all surface moisture. Wet skin will steam instead of crisp.
4 chicken thighs
Preheat oven to 400°F (204°C) fully before roasting chicken to ensure crispy skin and proper cook time.
Mix olive oil, minced garlic, fresh chopped thyme, rosemary, parsley, lemon zest, salt, black pepper, and optional paprika in a bowl.
4 cloves garlic, 2 tablespoons thyme, 2 tablespoons rosemary, 2 tablespoons parsley, 3 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 whole lemon, 0.5 teaspoon paprika
Rub the herb mixture all over chicken thighs, coating skin and underside evenly. Let sit 5 minutes while the oven finishes preheating.
4 chicken thighs, 4 cloves garlic, 2 tablespoons thyme, 2 tablespoons rosemary, 2 tablespoons parsley, 3 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 whole lemon, 0.5 teaspoon paprika
Place chicken thighs skin-side up on a baking sheet or wire rack, spacing them 1 inch apart to allow air circulation and prevent soggy skin. Pour any remaining herb mixture over the top.
4 chicken thighs
Roast for 35-45 minutes until skin is golden brown and internal temperature reaches 165°F (74°C). Use a meat thermometer to check the thickest part without touching bone. For extra crispness, broil for 2-3 minutes at the end of roasting.
4 chicken thighs
Rest the chicken covered loosely with foil for 5-10 minutes before serving to allow juices to redistribute. Squeeze fresh lemon juice over the top before plating.
4 chicken thighs, 1 whole lemon
