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Crispy Herb Chicken Thighs

Golden, crispy-skinned chicken thighs with fragrant herbs de Provence and garlic. A modern French bistro favorite that's simple, elegant, and always crowd-pleasing.

45 minEasyServes 4385 cal/serving

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Ingredients

  • 3 lbs chicken thighs (skin-on, bone-in)
  • 1.5 tsp Herbes de Provence
  • 1/2 tsp garlic powder
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 6 garlic cloves (whole), smashed
  • 1 lemon

Instructions

  1. 1

    Preheat oven to 425°F.

  2. 2

    Pat 3 lbs chicken thighs (skin-on, bone-in) dry with paper towels. This is important for crispy skin.

  3. 3

    In a small bowl, combine 1.5 tsp Herbes de Provence, 1/2 tsp garlic powder, 1.5 tsp kosher salt, and 1/2 tsp black pepper.

  4. 4

    Place chicken thighs (skin-on, bone-in) skin-side up on a baking sheet. Rub the herb mixture evenly over the skin and under any loose skin.

  5. 5

    Drizzle with 3 tbsp olive oil. Scatter 6 smashed garlic cloves (whole) and 1 lemon slices around the thighs.

  6. 6

    Roast for 30-35 minutes, until skin is golden and crispy and the internal temperature reaches 165°F at the thickest part of the thigh.

  7. 7

    Let rest for 5 minutes, then serve with pan juices drizzled over the top.

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Questions

How much time should I plan for Crispy Herb Chicken Thighs?

As written, 45 minutes: 10 of prep and 35 of cooking. The longest single stretch is step 6 (35 minutes): "Roast for 30-35 minutes, until skin is golden and crispy and the internal temperature reaches 165°F at the thickest part of the thigh."

What temperature do I cook Crispy Herb Chicken Thighs at?

For Crispy Herb Chicken Thighs, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 35 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Why rest the meat in Crispy Herb Chicken Thighs?

Step 7 reads: "Let rest for 5 minutes, then serve with pan juices drizzled over the top." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of herbes de Provence in Crispy Herb Chicken Thighs?

The entry for Crispy Herb Chicken Thighs calls for 1.5 tsp Herbes de Provence. In its place: Equal parts dried thyme, rosemary and oregano, with a pinch of fennel seed if you have it.

Can I use chicken breasts instead of chicken thighs in Crispy Herb Chicken Thighs?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Crispy Herb Chicken Thighs uses 3 lbs chicken thighs (skin-on, bone-in).

Can I freeze Crispy Herb Chicken Thighs?

It is not a good candidate. Refrigerate what is left of Crispy Herb Chicken Thighs within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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