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A complete meal featuring oven-baked chicken with herbs, served alongside roasted asparagus and potatoes on a white plate.

Herb-Baked Chicken (The Only Recipe You'll Ever Need)

Discover the ultimate Herb-Baked Chicken recipe! Learn how to make incredibly juicy, flavorful chicken with perfectly crispy skin using a simple blend of fresh herbs, garlic, and lemon. This easy, foolproof recipe is perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs About 1.5 - 2 lbs
  • 1/4 cup unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh parsley chopped
  • 1 lemon zested and sliced
  • Salt and black pepper to taste

Equipment

  • 1 Baking Dish A 9x13 inch dish or a rimmed baking sheet works well.
  • 1 Meat Thermometer Essential for ensuring the chicken is cooked perfectly.

Method
 

  1. Preheat oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, and lemon zest. Mix until well incorporated.
  3. Season the chicken generously on all sides with salt and pepper. Gently loosen the skin and spread about a teaspoon of the herb butter underneath the skin of each thigh.
  4. Rub the remaining herb butter all over the outside of the chicken skin. Arrange the chicken in a single layer in a baking dish. Place lemon slices around the chicken.
  5. Bake for 40-45 minutes, or until the chicken is cooked through, the skin is golden-brown and crispy, and an internal thermometer reads 165°F (74°C).
  6. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute.

Notes

Tip 1: For the crispiest skin, make sure you pat the chicken completely dry with paper towels before seasoning.
Tip 2: Don't overcrowd the pan. Give each piece of chicken enough space for air to circulate, which helps in browning and crisping.
Tip 3: Always let the chicken rest after it comes out of the oven. This is key for juicy, tender meat.