Can I use chicken breasts?

Chicken thighs cook up tender and juicy and are very forgiving if you cook for a few minutes too long, unlike chicken breasts. If you prefer breasts, try to get evenly sizes pieces or cut and pound them until they are about the same size. Cooking time will vary depending on the size, so use a cooking thermometer to ensure your chicken reaches 165°F.

Chicken Thighs on Sheetpan

Ingredients

Chicken
1.5 lbs bone in chicken thighs, about 4-6 thighs

Marinade
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons parsley, chopped
1 teaspoon dried Italian seasoning
2 cloves of garlic, minced
½ teaspoon red pepper flakes
¼ cup extra virgin olive oil
Zest of half a lemon
Juice of half a lemon
1 teaspoon kosher salt, ½ teaspoon pepper

+ additional parsley for topping.

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Instructions

Preheat oven to 400 degrees.
Mix all marinade ingredients in a large bowl. Reserve about 4 tablespoons of marinade for serving before adding chicken.
Add chicken and coat completely. Let chicken marinade in the fridge covered for at least 30 minutes or up to 1 hour.
Once chicken is marinated, add to a rimmed baking sheet with skin side up. Spoon remaining marinade from chicken on top. Cook chicken for 30-35 minutes or until internal temperature reaches 165 degrees.
Once chicken is cooked brown skin by turning on the broiler to high. Broil chicken thighs for 1-2 minutes until skin is browned.
To serve, add to a serving plater and top with about 2 tablespoons of parsley, 4 tablespoons of reserved marinade, and any pan juices.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Chicken
Method: Roasting
Cuisine: Mediterranean