Herb Roasted Chicken Thighs

If you’re looking for a simple weeknight dinner that still feels special, these herb roasted chicken thighs are just the ticket. Bone-in, skin-on chicken stays juicy and tender in the oven, while the skin turns golden and crisp.

With a handful of fresh herbs and garlic, this recipe delivers big flavor without a lot of fuss. It’s the kind of dinner you can prep in minutes, then let the oven do the work while you finish homework, set the table, or just enjoy a quiet moment.

Before You Get Started

A few quick pointers will help you get the best results from this recipe:

• Bone-in, skin-on chicken thighs give you the most flavor and juicy meat. Boneless, skinless thighs will roast faster but won’t have crispy skin.
• Herbs make it shine. Fresh herbs give a brighter taste, but you can substitute with a smaller amount of dried herbs. You can also use ½ teaspoon garlic powder in lieu of the fresh garlic cloves.
• Dry your chicken. Patting the thighs dry before seasoning helps the skin crisp up beautifully.
• A wire rack on a baking sheet keeps the air circulating so the chicken cooks evenly and the skin doesn’t get soggy.
• Don’t skip the thermometer. It’s the easiest way to know when your chicken is cooked through.

** Pro Tip: If you’re using dried herbs, rub them gently between your fingers before adding them. This wakes up their flavor and helps release the oils.

Step-by-Step: How to Roast Chicken Thighs

Step 1: Prep the Chicken

Take a minute to pat each thigh dry with paper towels. This helps remove moisture so the skin gets really crispy.

Step 2: Set Up Your Pan

Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top. A quick spray of cooking spray keeps the chicken from sticking.

** Tip: If you don’t have a wire rack, you can roast directly on the pan. Just flip the thighs halfway through so both sides get color.

Step 3: Mix Up the Herbs

In a large bowl, combine the olive oil, garlic, rosemary, thyme, oregano, and chives. Toss the chicken thighs in the mixture until they’re coated well.

Step 4: Season Generously

Place the chicken in a single layer on the prepared pan. Sprinkle liberally with salt and pepper. Don’t be shy; seasoning makes all the difference between bland chicken and chicken that’s bursting with flavor.

Step 5: Roast Until Golden

Bake at 400°F for about 40 to 45 minutes, or until the chicken reaches 165°F. The skin should be crisp, and the juices should run clear.

Step 6: Rest Before Serving

Let the thighs rest for 5 minutes before serving. This helps the juices settle back into the meat so every bite is moist and flavorful.

Serving Suggestions

Serve your herb roasted chicken thighs with roasted butternut squash soup, spinach casserole, roasted root vegetables, maple glazed carrots, southern-style green beans, make-ahead garlic mashed potatoes, sour cream mashed potatoes, or buttered egg noodles, crispy seasoned roasted potatoes, au gratin potatoes, hashbrown casserole, easy potato casserole, broccoli cheese rice casserole, creamy baked mac and cheese, Jiffy corn casserole, a house salad with candied pecans, Charleston red rice, or Southern collard greens.

Variations and Customizations

• Smaller family: cut the ingredients in half and bake just 4 thighs.
• Spicy kick: add ½ teaspoon crushed red pepper flakes to the herb mixture.
• Different herbs: add parsley instead of oregano, or only use rosemary and thyme. You can also season the meat with other spices, such as smoked paprika and onion powder. Add a bit of Dijon mustard to the oil mixture for even more flavor.
• Citrus flavor: mix in 1 teaspoon of lemon zest and squeeze fresh lemon juice over top of the dish just before serving.
• Butter baste: brush the chicken with melted butter halfway through roasting for extra richness.
• Sheet pan dinner: add diced potatoes and carrots to the oven for a complete meal.

Preparation and Storage Tips

• Make Ahead: Coat the chicken in the herb mixture up to 8 hours in advance. Refrigerate until ready to bake.
• How to Store: Keep cooled leftovers in an airtight container in the fridge for 3-4 days.
• Reheating: Warm in a 350°F oven for 10-15 minutes to keep the skin crispy.
• Freezing: Freeze cooked chicken for up to 2 months. Thaw in the refrigerator overnight before reheating. Leftovers are delicious on sandwiches, on top of salads, in chicken salad, in soups, and in casseroles.

Frequently Asked Questions

• Why isn’t my chicken skin crispy? Make sure you patted the thighs dry and used a rack for airflow. Ovens that run cooler may need a few extra minutes.
• Can I use boneless or skinless thighs? Yes, but reduce the cook time to about 25 minutes for boneless thighs and check with a thermometer to avoid overcooking.
• Do I have to use fresh herbs? Not at all. Dried herbs work fine. Just use smaller amounts since they’re more concentrated.
• How do I know when the chicken is done? Use a thermometer and look for 165°F. Juices should run clear, and the skin should be golden.