Roasted Chicken Thighs With Lemon, Thyme and Rosemary

Name: Roasted Chicken Thighs With Lemon, Thyme and Rosemary
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 12 chicken thighs, bone in and skin on; 1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically; 1 cup peeled garlic cloves (about 40); 1 lemon cut in 1/4-inch-thick slices, seeded; 15 fresh thyme sprigs; 4 (3-inch) rosemary sprigs; 2 tablespoons kosher salt, or to taste; 2 teaspoons ground black pepper

Recipe from Nancy Silverton and Carolynn Carreño

Adapted by Florence Fabricant

Roasted Chicken Thighs With Lemon, Thyme and Rosemary — Rikki Snyder for The New York Times

Total Time: 1 hour 15 minutes, plus 8 hours' refrigeration
Rating: 5(2,884)
Comments: Read comments

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken. —Florence Fabricant

Featured in: Review: ‘Mozza at Home’ and ‘Eat in My Kitchen’

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Ingredients

Yield:6 to 8 servings

12chicken thighs, bone in and skin on
1medium onion, peeled, quartered vertically and sliced ¼-inch thick vertically
1cup peeled garlic cloves (about 40)
1lemon cut in ¼-inch-thick slices, seeded
15fresh thyme sprigs
4(3-inch) rosemary sprigs
2tablespoons kosher salt, or to taste
2teaspoons ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
Step 2
Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
Step 3
Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they’re completely under the chicken.
Step 4
Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
Step 5
To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Ratings

5 out of 5

2,884 user ratings

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Comments

Robert Fenerty7 years ago

I made this, it was a big hit. 50 minutes @ 500 and was fine and that much heat and time was needed to crisp up 12 thighs and get the fat to cook the onions and garlic. I used about 1.5 TBSP (not 2) to salt the thighs and I think it was still too salty. Next time I would half the salt and double the onions, they're really tasty and one cooked onion doesn't go very with 12 thighs.

lp7 years ago

Heated my oven to 500 degrees and then baked at 400 degrees for about 45 minutes (just 4 thighs) the skin crisped really well and the flavor was good

Mitch C.7 years ago

500 degrees for 50 minutes? What are we making, chicken chips?

Ted2 months ago

I made a smaller version for my wife and I with 3 thighs. It was very delicious and easy.

WillKS2 months ago

This is really a technique recipe, and many comments show how cooks personalize it, and personally, my fridge never has room to dry a dozen chicken thighs. Dusting the chicken skin w/ baking powder/salt (1:3) and convection baking (425°F for about 40 min.) works to crisp the skin and braise the garlic and onions underneath, seasoned with whatever you choose to add. A little lemon juice or deglazing with dry white wine (or vermouth or rosé or...) after baking adds a note of acid and perks it up.

Farmwife2 months ago

This was completely amazing and made delicious left overs as well. I agree with more onion, it was so good we all wanted seconds.

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