Roast chicken thighs with lemon and herbs are juicier than breast and kinder on the oven timer. Season Chicken Thighs 900g-1.1kg (Frozen), roast skin-side up until the juices run clear and the thickest part hits 75°C. Shop Chicken Thighs when you want bone-in thighs that stay moist on a tray.
Ingredients
- 900g–1.1kg chicken thighs (bone-in)
- 2 tbsp olive oil
- 1 lemon, sliced + zest
- 3 garlic cloves, smashed
- 1 tsp dried oregano or mixed herbs
- Salt and black pepper
- Fresh parsley to finish
Method
- Heat oven to 200°C (fan 180°C). Pat thighs dry — dry skin crisps better.
- Toss with oil, zest, garlic, herbs, salt and pepper. Arrange skin-side up with lemon slices.
- Roast 35–45 minutes until skin is golden and the thickest part reaches 75°C.
- Rest 5 minutes. Spoon pan juices over and scatter parsley.
- Serve with new potatoes or a sharp green salad.
Bigger household? 2kg Chicken Thigh Value Pack is the 2kg value pack. Also try Air Fryer Chicken Thighs if you prefer the air fryer to the oven.