Simple Lemon Garlic Roasted Chicken Thighs

Roasting chicken is a classic preparation that is welcomed by even the most finicky eaters. The scent of chicken roasting in the oven is like a welcome mat at your front door. Using chicken thighs guarantees a tender, moist dish. Paired with risotto or oven-roasted potatoes, it’s an easy meal to prepare for a large crowd.

Serves 6

Ingredients

• 12 bone-in chicken thighs
• 14 cloves garlic, mashed
• 3 sprigs rosemary, removed from stem and minced
• 5 lemons
• 3 tablespoons olive oil
• ¼ teaspoon cumin
• ½ teaspoon black pepper
• 2 teaspoons kosher salt
• 12 small sprigs of rosemary

Directions

1 | Zest 3 lemons and combine in a bowl with the garlic, minced rosemary, olive oil, cumin, and pepper.

2 | On a baking sheet lined with parchment, spread out the 12 chicken thighs (making sure they are cold), skin side on top. Pat dry with paper towels.

3 | Gently run your finger under the skin of each thigh to loosen it. Scoop some of the garlic mixture and rub it under the skin. Be sure to pull the skin tightly on the chicken and tuck under the bottom to keep it set. The garlic mixture should divide evenly between all 12 thighs. Sprinkle the kosher salt over all the chicken evenly.

4 | Slice the additional 2 lemons into 12 slices and lay one on each thigh. Top with a sprig of rosemary. Cover the tray with plastic-wrap and allow to sit for 1 hour before roasting.

5 | Preheat the oven to 375 degrees and gently remove the plastic-wrap from the chicken. Roast the chicken for 35-40 minutes. They should have an internal temperature of 165 degrees, although cooking them a little longer will not sacrifice their moisture.

See Joseph’s tips for creating a late-summer menu and more recipes for summertime gatherings.