Garlic Herb Roasted Chicken Thighs

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 lemon, juiced and zested
• 1 tablespoon Dijon mustard
• 1/2 cup chicken broth or white wine (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Marinade:

   • In a small bowl, mix together the minced garlic, rosemary, thyme, paprika, salt, pepper, olive oil, lemon juice, lemon zest, and Dijon mustard.

3. Marinate the Chicken:

   • Pat the chicken thighs dry with paper towels. This helps the skin become crispier when roasting.
   • Rub the marinade all over the chicken thighs, ensuring they are well coated. If you have time, let the chicken marinate in the refrigerator for 30 minutes to an hour for better flavor.

4. Roast the Chicken:

   • Place the chicken thighs skin-side up in a large oven-safe skillet or baking dish. Pour the chicken broth or white wine around the thighs if you want extra moisture and flavor (this step is optional).
   • Roast in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. If needed, you can broil the chicken for the last 2-3 minutes to get extra crispy skin.

5. Garnish and Serve:

   • Remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley.

6. Enjoy:

   • Serve the garlic herb roasted chicken thighs with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes:

• For Boneless, Skinless Thighs: You can use boneless, skinless chicken thighs instead. They will cook faster, so reduce the roasting time to about 25-30 minutes, or until they reach the proper internal temperature.