Why You’ll Love Garlic & Herb Crispy Roasted Chicken Thighs Recipe

This dish delivers perfectly crispy skin without frying and rich garlic and herb flavor that makes a simple weeknight dinner feel special. It’s easy to prepare, versatile with herbs, and ideal for serving with grains, roasted veggies, or salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 chicken thighs with bone & skin
4–5 garlic cloves, peeled and slightly pressed
1/2 teaspoon sage (dried or fresh), chopped
3/4 teaspoon rosemary (dried or fresh), chopped
1/4 teaspoon garlic powder
Salt & black pepper

Directions

Preheat your oven to 400°F (200°C).
Season the chicken thighs on both sides with salt and black pepper.
Place the thighs skin-side up in a baking pan. Sprinkle garlic powder and the chopped herbs over the top.
Arrange the garlic cloves around the chicken.
Roast in the oven uncovered for about 45 minutes.
Lower the oven temperature to 325°F (160°C) and continue cooking for about 10 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest briefly before serving.

Servings and timing

Serves: 4 chicken thighs
Prep time: about 5 minutes
Cook time: about 55 minutes

Variations

Herb swaps: Try thyme, oregano, or Italian herb blends instead of or alongside sage and rosemary.
Citrus twist: Add lemon or orange zest before roasting for a bright flavor.
Spice kick: Sprinkle paprika or chili flakes for extra heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
To reheat and keep the skin crisp, warm in a preheated oven at 350°F (175°C) for about 10–15 minutes until heated through.

FAQs

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear. Use a meat thermometer for accuracy.

Can I use boneless, skinless chicken thighs?

This recipe is designed for bone-in, skin-on thighs; boneless, skinless pieces will cook faster and won’t crisp the same way. If you use them, adjust cooking time and ensure they reach 165°F.

Do I need to add oil to the chicken?

No extra oil is required because the skin renders its own fat, helping it crisp nicely.

Can I use fresh herbs instead of dried?

Yes, fresh herbs work well — just use a bit more than dried for maximum flavor.

What sides pair well with this chicken?

Serve with rice, roasted vegetables, simple salads, or couscous for a complete meal.

Can I prepare this ahead of time?

You can season the chicken and arrange it in the pan ahead of time, then refrigerate until ready to roast.

How can I get extra crispy skin?

Ensure the chicken skin is dry before roasting and avoid overcrowding the pan to allow air circulation.

Is it okay to cover the chicken while roasting?

No — covering traps steam and prevents the skin from getting crispy.

Can I freeze leftovers?

Yes, you can freeze cooked chicken thighs. Wrap tightly and freeze for up to 2–3 months. Thaw before reheating.

How do I reheat without drying out the meat?

Reheat in the oven at a moderate temperature like 350°F until warmed through; this preserves juiciness.

Conclusion

Garlic & herb crispy roasted chicken thighs are a simple yet flavorful roast that delivers juicy meat and perfectly crisp skin. With its easy prep and adaptable herbs, it’s a recipe you’ll return to again and again for satisfying dinners. Enjoy this classic roast alongside your favorite sides for a memorable meal.

Garlic & Herb Crispy Roasted Chicken Thighs

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Garlic herb crispy roasted chicken thighs are a simple, flavor-packed dish with crispy skin and juicy, tender meat. Perfect for weeknight dinners or meal prep.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Roasting
Cuisine: American

Ingredients

6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
4 cloves garlic, minced
1 teaspoon paprika
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C).
Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.
In a small bowl, mix olive oil, chopped rosemary, thyme, minced garlic, and paprika.
Rub the herb mixture all over the chicken thighs, including under the skin where possible.
Place the chicken thighs skin-side down in a large oven-safe skillet or cast iron pan.
Sear over medium heat for 5-7 minutes until skin is golden brown and crispy.
Flip the chicken thighs skin-side up and transfer the skillet to the preheated oven.
Roast for 20-25 minutes or until internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before serving.

Notes

Drying the chicken skin thoroughly ensures extra crispiness.
Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch.
Serve with roasted vegetables, potatoes, or over rice for a complete meal.

Nutrition

Serving Size: 1 chicken thigh
Calories: 280
Sugar: 0g
Sodium: 230mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 23g
Cholesterol: 95mg