Description
This Nigella Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs marinated in a zesty lemon, garlic, and oregano mixture, then oven-roasted to golden perfection. The marinade with Dijon mustard and optional honey adds a flavorful depth, while finishing with fresh herbs enhances the Mediterranean-inspired taste. Perfect for a hearty yet elegant main course, this dish pairs beautifully with roasted potatoes, rice, or a crisp green salad.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs
Marinade
- 3 tablespoons olive oil
- 1 lemon (zested and juiced)
- 4 cloves garlic (minced)
- 1 tablespoon Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon honey (optional, for a hint of sweetness)
Garnish (Optional)
- Fresh thyme or parsley
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s hot enough to crisp the chicken skin and cook the thighs evenly.
- Prepare the chicken: Pat the chicken thighs dry with paper towels to help achieve crispy skin. Place them in a large bowl or resealable bag for marinating.
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, Dijon mustard, dried oregano, salt, black pepper, optional red pepper flakes, and honey if using. This mixture blends bright acidity with savory and spicy notes.
- Marinate the chicken: Pour the marinade over the chicken thighs and toss to coat thoroughly. Allow the chicken to marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator for maximum flavor infusion.
- Arrange for roasting: Place the marinated chicken thighs skin-side up in a baking dish or on a rimmed sheet pan. Spoon any remaining marinade evenly over the thighs to keep them moist.
- Roast the chicken: Roast in the preheated oven for 35 to 45 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (74°C). Baste once or twice with the pan juices during cooking to enhance flavor and juiciness.
- Optional broiling: For extra crispy skin, switch to the broiler and broil the chicken for 2 to 3 minutes at the end of roasting, watching carefully to prevent burning.
- Rest and garnish: Remove the chicken from the oven and let it rest for 5 minutes so juices redistribute. Garnish with fresh thyme or parsley before serving.
- Serve: Serve the thighs alongside roasted potatoes, rice, or a crisp green salad for a balanced meal.
Notes
- For extra-crispy skin, use the broiler for 2–3 minutes at the end of cooking but watch closely to avoid burning.
- You can substitute boneless chicken thighs; reduce baking time to 25–30 minutes accordingly.
- Marinate up to 24 hours in the fridge for deeper flavor, or at least 30 minutes if pressed for time.
