Baked Chicken Herbs Garlic (Printable)

Juicy chicken baked with herbs and garlic for a flavorful, golden main dish the whole family will enjoy.

# What's Needed:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (1.76 lbs)

→ Marinade

02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 3 garlic cloves, minced
05 - 1 tsp dried thyme
06 - 1 tsp dried rosemary
07 - 1 tsp paprika
08 - 1 tsp salt
09 - ½ tsp black pepper

→ Garnish (optional)

10 - 1 tbsp chopped fresh parsley
11 - Lemon wedges, for serving

# How to Make It:

01 - Heat oven to 400°F.
02 - Combine olive oil, lemon juice, minced garlic, thyme, rosemary, paprika, salt, and black pepper in a small bowl.
03 - Pat chicken thighs dry with paper towels and place in a large bowl or resealable bag.
04 - Pour marinade over chicken and rub to coat evenly.
05 - Place chicken skin-side up on a parchment-lined baking sheet or in a baking dish.
06 - Cook for 35 to 40 minutes until skin is golden and internal temperature reaches 165°F.
07 - Let rest for 5 minutes, then sprinkle with parsley and serve with lemon wedges.

# Tips for Success:

01 -
  • The chicken skin crisps up golden without any fussing or flipping, and the meat stays ridiculously juicy inside.
  • You can prep it in ten minutes and then walk away, letting the oven do the work while you set the table or pour a drink.
  • One pan, minimal cleanup, and it tastes like you spent all day cooking when you barely spent any time at all.
02 -
  • Don't rinse your chicken before cooking—the moisture will work against that crispy skin you're after, and modern chickens are already food-safe without rinsing.
  • If your oven runs hot or cool, check at 30 minutes; an instant-read thermometer pushed into the thickest part should read 165°F, and that's your true indicator, not time alone.
  • Skin-on thighs are forgiving, but boneless breasts will dry out fast at this temperature, so if you swap proteins, lower the heat to 375°F and check earlier.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out about 15 minutes before you plan to start cooking.
  • The skin crisps best on a metal baking sheet rather than ceramic or glass, which hold and distribute heat differently and can make the bottom soggy.

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