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- 4 bone-in, skin-on chicken thighs - 4 cloves of garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 lemon (zested and juiced) - 3 tablespoons olive oil - Salt and black pepper to taste - 1 teaspoon paprika - ½ cup chicken broth When I prepare Baked Garlic Herb Chicken, I always use bone-in, skin-on thighs. They stay juicy and add great flavor. Fresh garlic and herbs like rosemary and thyme are key to this dish. They bring a bright taste and aroma. The lemon zest and juice add a nice tang. Olive oil helps the skin crisp up beautifully. Don't forget to season with salt, pepper, and a bit of paprika. The chicken broth keeps the chicken moist as it bakes. - Fresh parsley for garnish - Lemon wedges for serving I love to garnish my chicken with fresh parsley. It adds a lovely color and taste. Lemon wedges are great too. They give a fresh squeeze right before you eat. This makes every bite even better! If you want to learn more, check out the Full Recipe for all the steps and details. To make a tasty marinade, start by mixing together the minced garlic, chopped herbs, lemon zest, and lemon juice in a bowl. Add the olive oil, salt, pepper, and paprika. Stir everything until it blends well. This marinade gives your chicken a burst of flavor. Next, take your chicken thighs and dry them with paper towels. This step is key for crispy skin. Coat the chicken well with the marinade in a bowl or ziplock bag. Let it marinate for at least 30 minutes. For the best taste, marinate for 2 hours in the fridge. Heat some olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Sear them for about 5 to 7 minutes. You want the skin to turn golden brown and get crispy. After searing, flip the chicken thighs over. Pour in the chicken broth and transfer the skillet to your preheated oven at 400°F. Bake the chicken for 25 to 30 minutes. Make sure the internal temperature reaches 165°F. This ensures the chicken is juicy and tender. You can find the full recipe at the beginning of this article. To get that perfect crispy skin, start by drying the chicken thighs. Pat them with paper towels. This step is key. Moisture on the skin will steam the chicken, not crisp it. Next, sear the chicken at the right heat. Use medium-high heat for the skillet. This helps the skin get golden brown. If the heat is too low, you won’t achieve that crunch. Marinating adds great flavor. For the best taste, let the chicken marinate for at least 30 minutes. If you have more time, try for 2 hours in the fridge. The longer, the better! If you have extra marinade, store it in the fridge. Use it within a day or two. Never reuse marinade that touched raw chicken. To ensure your chicken is safe to eat, check its internal temperature. Use a meat thermometer. It should read 165°F (75°C). If it isn’t cooked through, return it to the oven. Cook for an additional 5-10 minutes. Check again until it reaches the right temperature. This way, you get a juicy, safe meal every time. {{image_2}} You can change the herbs to fit your taste. If you want a milder flavor, use basil instead of rosemary. Oregano adds a nice touch too! Try mixing different herbs for fun. You can even use dried herbs if fresh ones are not available. Just remember, dried herbs are stronger, so use less. Want some heat? Add chili flakes or cayenne pepper to the marinade. This will give your chicken a spicy kick. You can also try smoked paprika for a deeper flavor. Feel free to adjust the spice level to match your taste. You can cook this chicken in other ways too! If you have a slow cooker, that works great. Just add all the ingredients and let it cook on low for six hours. If you like grilling, cook the chicken on a medium grill. This will give it a nice smoky taste. No matter how you cook it, the chicken will still be juicy and full of flavor! Store leftover chicken in an airtight container. Cool the chicken to room temperature before sealing. Keep it in the fridge for up to three days. For best taste, eat it within two days. If you have lots of leftovers, divide them into smaller portions. This makes it easy to grab when you're hungry. When reheating chicken, keep it moist. Preheat the oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Heat for about 15-20 minutes. You can also use the microwave. Place the chicken on a microwave-safe plate. Heat in short bursts, about 1-2 minutes, checking often. Add a splash of chicken broth to keep it juicy. If you want to freeze baked chicken, wrap it tightly in plastic wrap or foil. Place it in a freezer bag to avoid freezer burn. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. You can also use the microwave on the defrost setting. Always heat it to an internal temperature of 165°F (75°C) before eating. Yes, you can use boneless chicken thighs! They cook faster than bone-in thighs. Reduce the baking time to about 20-25 minutes. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. Boneless thighs will still hold great flavor, but they may not be as juicy as bone-in thighs. Many sides work well with Baked Garlic Herb Chicken. Here are some tasty options: - Roasted vegetables, like carrots and broccoli - Creamy mashed potatoes - Fresh green salad with a light vinaigrette - Quinoa or rice pilaf for a grain option - Garlic bread for a nice touch These sides will enhance your meal and balance the rich flavors of the chicken. To get the best flavor in your marinade, focus on these tips: - Use fresh herbs for a bright taste. - Let the chicken marinate longer; 2 hours is best. - Add a splash of vinegar for extra tang. - Zest the lemon for a bright, citrus note. - Don’t skip the salt; it enhances all flavors. These steps will help you create a rich, flavorful chicken that stands out. Looking for the detailed recipe of Baked Garlic Herb Chicken? Check the above sections for all ingredients and instructions! In this blog post, we explored how to make Baked Garlic Herb Chicken. We covered the main ingredients you need, like chicken thighs, garlic, and fresh herbs. You learned the steps to prepare, marinate, sear, and bake the chicken for tasty results. I shared tips for crispy skin and variations to try. Lastly, I provided storage and reheating advice. Enjoying this dish can be easy and rewarding. Try making it your own with different herbs and spices. You'll impress everyone with your cooking!

Baked Garlic Herb Chicken

Delight your family with this mouthwatering Baked Garlic Herb Chicken that is bursting with flavor! Using simple ingredients like fresh herbs, garlic, and lemon, this dish is easy to prepare and perfect for any weeknight meal. Marinate the chicken for extra juiciness, then bake to crispy perfection. Don’t miss out on this delicious recipe—click through to discover how to make it and impress everyone at your dinner table!
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 cloves of garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 lemon (zested and juiced)

3 tablespoons olive oil

Salt and black pepper to taste

1 teaspoon paprika

½ cup chicken broth

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, olive oil, salt, black pepper, and paprika until well combined to create a marinade.

      Pat the chicken thighs dry with paper towels. This will help them crisp up in the oven.

        In a large bowl or a ziplock bag, combine the chicken thighs with the marinade. Coat them well and let them marinate for at least 30 minutes, or preferably, for 2 hours in the refrigerator.

          Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the skillet.

            Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin is golden brown and crispy.

              Flip the chicken thighs over and add the chicken broth to the skillet.

                Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is juicy and tender.

                  Remove from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute.

                    Garnish with freshly chopped parsley for a pop of color and added freshness.

                      Prep Time: 10 min | Total Time: 1 hr | Servings: 4