All Locally Recipes
Sheet-pan garlic herb chicken thighs
One pan, crisp skin, and dinner on the table in under an hour. Start with Locally marinated thighs and the seasoning is already done.
10 minprep35 mincook4servings
How to make it
- Heat the oven to 425°F. Toss the potatoes and onion with the oil, salt, and pepper on a large sheet pan.
- Nestle the thighs on top, skin side up, with space between them. Tuck the garlic, lemon slices, and herbs around them.
- Roast until the skin is golden and the thickest thigh reads 165°F: about 35 minutes for bone-in, 20 to 25 for boneless.
- Squeeze a roasted lemon slice over everything and serve straight from the pan.
From the counter: Already marinated? Skip extra salt on the chicken and let the marinade do the work.
Order the meat ahead