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Roasted Garlic & Thyme Chicken Thighs


  • 2 lbs chicken thighs bone-in, skin-on
  • 7 g fresh thyme sprigs
  • 4-6 cloves garlic coarsely chopped
  • 1 tsp lemon pepper
  • 2 tsp salt
  • 1/4 tsp pepper freshly ground
  • 1/4 c extra virgin olive oil
  • 8 oz broccolini (optional)


  • Mix all the ingredients, except the chicken, in a bowl. Place the chicken in a gallon-size ziplock bag or in the bowl. If you have time, allow the meat to marinade in the fridge for 1 hour (or up to 24 hours).
  • Preheat oven to 450 F. Place chicken thighs with the marinade on a baking sheet or dish. Roast for 30 to 35 mins.
  • (Optional) If adding broccolini: after 30 mins of roasting, take the pan out of the oven. Add the broccolini to the pan with the chicken, return the pan to the oven and roast for an additional 5 to 7 mins.