Description
This simple and beautiful Crispy Oven Roasted Chicken Thighs recipe with spring herbs is the perfect way to celebrate the fresh flavors of spring. The chicken thighs come out golden brown, crispy on the outside, and juicy on the inside. A vibrant spring herb mix adds a delicious burst of freshness. Perfect for a quick, weeknight dinner or a special spring meal! #OvenRoastedChickenThighs #SpringHerbChicken #ChickenThighsRecipe #CrispyChicken #EasyDinner
Ingredients
Units
Scale
For the Oven Roasted Chicken Thighs:
- 5–10 bone-in, skin-on chicken thighs
- 1 tsp dried oregano
- 1 tsp dried tarragon
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1–2 tbsp extra virgin olive oil
- 1/2 tsp coarse sea salt
- Optional: Rice or couscous to serve with the chicken
For the Spring Herb Mix:
- 3/4 cup fresh parsley, packed
- 1/2 cup fresh dill, packed
- 1 green onion, root end removed
- 1 clove garlic
- 1/8 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp coarse sea salt
- 1/4 tsp fresh cracked black pepper
- Pinch or two of red pepper flakes
- Drippings from the roasted chicken pan
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and position the rack at the top or second-from-the-top.
- Prep the Chicken: Let the chicken thighs sit at room temperature for 30 minutes. Pat the skin very dry for maximum crispiness.
- Season the Chicken: Mix oregano, tarragon, garlic powder, onion powder, and sea salt. Rub chicken with olive oil and coat with the seasoning mix.
- Roast the Chicken: Place chicken skin side up on a baking sheet. Roast for 27–30 minutes until golden and crispy.
- Cook the Rice or Couscous (Optional): Prepare side dish per package directions if using.
- Make the Spring Herb Mix: Blend parsley, dill, green onion, garlic, olive oil, vinegar, salt, pepper, and red pepper flakes in a food processor until finely chopped.
- Add Drippings: After roasting, add chicken pan drippings to the herb mix and pulse to combine.
- Serve: Serve chicken thighs with a generous spoonful of the spring herb sauce. Enjoy with rice or couscous if desired.
Notes
- Letting the chicken come to room temp helps even cooking.
- Drying the skin well is the key to ultra-crispy chicken.
- Herb sauce can be made ahead and stored in the fridge for 2 days.
Nutrition
- Serving Size: 1 piece (1 chicken thigh)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 23 g
- Cholesterol: 80 mg