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Baked Chicken Thighs with Herb Crust Recipe
Ash Tyrrell

Baked Chicken Thighs with Herb Crust Recipe

I make this baked chicken thighs with herb crust recipe more than almost anything else in my kitchen, and it never gets old. I love how a handful of fresh herbs, garlic, and olive oil turn plain chicken into something that smells like a restaurant kitchen.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs (roughly 3 ½ pounds) — the bone and skin keep the meat juicy and let the herb crust form properly
  • ¼ cup olive oil — this carries the herbs and helps the skin crisp instead of steam
  • 2 large garlic cloves minced — fresh garlic gives a much rounder flavor than the jarred kind
  • 2 tablespoons chopped fresh rosemary — use fresh if you can since dried rosemary can turn woody when baked
  • 2 tablespoons chopped fresh thyme — thyme adds an earthy base note that balances the rosemary
  • 1 tablespoon chopped fresh oregano — brings a slightly peppery savory edge to the crust
  • 1 tablespoon minced fresh chives — adds a mild oniony freshness without overpowering the herbs
  • Kosher salt and ground black pepper to taste — don't skimp here, since seasoning is what makes the crust pop

Method
 

  1. I always start by patting each thigh completely dry with paper towels. Any leftover moisture on the skin will steam instead of crisp in the oven, and that's the number one reason herb crusts turn soggy. Give this step an extra thirty seconds per piece; it really does matter.
  2. Line your rimmed baking sheet with foil so cleanup is painless later, then set a wire rack on top and give it a light spray of cooking oil. Raising the chicken off the pan lets air move underneath it, which is essential for that crackly herb crust everyone loves. Skip the rack and you'll end up with soggy bottoms.
  3. In a large bowl, stir together the olive oil, garlic, rosemary, thyme, oregano, and chives until it smells fragrant. Add the chicken thighs a few at a time and toss them until every piece is fully coated. This step is really where the "crust" begins to form, so don't rush it.
  4. Arrange the coated thighs skin-side up in a single layer on your prepared rack. Sprinkle salt and pepper over each piece with a heavier hand than you think you need. I've learned the hard way that under-seasoned chicken tastes flat no matter how many herbs you use.
  5. Slide the tray into a 400°F oven and roast for 40 to 45 minutes. You're looking for deep golden skin and an internal temperature of 165°F when checked with a thermometer at the thickest part of the thigh, avoiding the bone. The herb crust should look almost caramelized by this point.
  6. Once out of the oven, let the chicken rest for about 5 minutes before you cut into it. I know it's tempting to serve it right away, but resting lets the juices redistribute so every bite stays moist instead of running out onto the cutting board.

Notes

  • I always bring my chicken to room temperature for about 15 minutes before it goes in the oven, since cold chicken cooks unevenly.
  • I like rubbing dried herbs between my fingers first if I'm out of fresh ones, because it wakes up their oils and flavor.
  • I position my oven rack slightly above center, which helps the herb crust brown faster without drying out the meat.
  • I never crowd the pan giving each thigh space lets hot air circulate and keeps the crust from steaming.
  • I keep a thermometer on the counter every single time I make this, because guessing doneness by color alone has burned me before.