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.
Order a proper t bone from our Cornwall butchers.
