As a long-time food critic and cookbook author, I’ve savored countless roast chicken dishes. This rendition elevates humble thighs with a bright lemon-garlic marinade and finishing herb butter—effortless yet restaurant-worthy.

Ingredients

• 6 bone-in, skin-on chicken thighs

• Zest and juice of 2 lemons

• 4 garlic cloves, minced

• 2 tbsp extra-virgin olive oil

• Salt and pepper, to taste

• Herb Butter:

  • 3 tbsp unsalted butter, softened

  • 1 tbsp chopped fresh parsley

  • 1 tsp chopped fresh thyme

Method

1. Marinate chicken: In a bowl, whisk lemon juice, zest, garlic, oil, salt, and pepper. Add thighs, toss to coat thoroughly. Cover and refrigerate 2–4 hours.

2. Preheat oven: Heat to 425°F (220°C). Position rack in center.

3. Roast: Arrange thighs skin-side up on a rimmed baking sheet. Roast 25–30 minutes, until skin is golden and internal temperature reaches 165°F (74°C).

4. Add herb butter: Remove from oven; spoon small dollops of butter over each thigh. Return to oven 2 more minutes to melt and infuse flavor.

5. Rest and plate: Let rest 5 minutes. Serve with lemon wedges and chopped parsley for freshness.

Why It Works

• Acid balance: Lemon brightens and tenderizes, while garlic deepens flavor.

• High heat roasting: Ensures irresistibly crisp skin.

• Herb butter finish: Adds a glossy sheen and aromatic complexity.

Serve with roasted vegetables or a light salad for a balanced meal that’s both comforting and elegant—a guaranteed crowd-pleaser.