Method

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures that the chicken will cook evenly and get a nice, golden-brown skin.

Step 2: Prepare the Chicken

Pat the Chicken Dry: Using paper towels, pat the chicken pieces dry. This helps achieve crispy skin during roasting.

Season the Chicken: In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken, ensuring it’s evenly coated.

Step 3: Arrange in the Baking Dish

Place Chicken in the Dish: Lay the chicken thighs skin-side up in a baking dish. Arrange the lemon slices around the chicken.

Add Broth or Wine (Optional): Pour chicken broth or white wine into the dish, which helps keep the chicken moist during cooking.

Step 4: Roast the Chicken

Cover with Foil (Optional): If you want to keep the chicken moist, cover the baking dish with aluminum foil for the first 45 minutes of roasting.

Bake: Place the dish in the preheated oven and roast for about 1 hour. Remove the foil during the last 15 minutes to allow the skin to crisp up.

Step 5: Check for Doneness

Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C). If you don't have a thermometer, the juices should run clear when pierced with a knife.

Step 6: Rest and Serve

Once done, remove the chicken from the oven and let it rest for about 10 minutes. This helps the juices redistribute, making for a juicier chicken. Serve hot, garnished with fresh rosemary sprigs, if desired.

Variations

Add Vegetables: Toss in some chopped potatoes, carrots, or bell peppers before roasting for a complete meal.

Herb Variations: Try using thyme or sage instea