Ingredients:

  • 4 large bone-in, skin-on Chicken Thighs (about 1.5 lbs / 680g total)
  • 4 sprigs Fresh Rosemary
  • 4 cloves Garlic, minced finely
  • Zest of 1 large Lemon
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Dijon Mustard
  • 1 ½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Dried Oregano (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). If using, place a wire rack over a baking sheet.
  2. Using paper towels, thoroughly pat the chicken thighs completely dry. This step is crucial for achieving crispy skin.
  3. In a small bowl, whisk together the olive oil, minced garlic, Dijon mustard, lemon zest, kosher salt, pepper, and optional oregano to create the rub.
  4. Place the chicken thighs in a bowl or bag and pour the rub over them. Ensure the skin and meat underneath are well coated. Rub the mixture thoroughly, trying to get some under the skin.
  5. Place the whole rosemary sprigs onto the pan or nestle them against the chicken thighs.
  6. Arrange the chicken thighs skin-side up on the prepared baking sheet or wire rack, ensuring they are not touching each other.
  7. Roast for 35 to 45 minutes, depending on the size of the thighs.
  8. Test the internal temperature using a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). It should register 170°F to 175°F (77°C to 80°C).
  9. Remove the chicken from the oven. Let the Rosemary Chicken Thighs rest on a cutting board, loosely tented with foil, for 5–10 minutes before serving. Discard the roasted rosemary sprigs.