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Dry Rub Chicken (Lemon Herb Crispy Chicken Thighs)
Crispy, golden bone-in chicken thighs coated in a bright lemon-herb dry rub with fresh lemon zest, paprika, oregano, thyme and rosemary. Oven roasted in one pan, about 1 hour, easy weeknight dinner.
Servings: 6 thighs
thighs
Equipment
- large mixing bowl
- Small mixing bowl
- Measuring spoons
- Microplane or fine grater for the lemon zest
- paper towels
- Cast-iron skillet, baking dish, or sheet pan
- Instant-read thermometer
- Tongs
- cutting board
- Chef's knife
- serving platter
Ingredients
For the dry rub
- 2 teaspoons kosher salt + ½ teaspoon black pepper
- 1 ½ teaspoons paprika
- garlic powder, 1 teaspoon + 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon lemon zest
- ½ teaspoon dried parsley
- red pepper flakes, ⅓ teaspoon
For the chicken
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
To serve
- Fresh Lemon wedges, for serving and a sprinkle of fresh parsley
Instructions
Prep
- Get the chicken ready: preheat your oven to 425*F. Pat the chicken really, really, really dry with paper towels. This is one of the tiniest steps that make all the difference.
- Make the dry rub: in a small bowl, stir together the salt, paprika, garlic powder, onion powder, oregano, thyme, rosemary, black pepper, lemon zest, parsley, and red pepper flakes. Give it a little taste and adjust to your liking.
- Season the chicken: place the chicken thighs in a large bowl. Drizzle with olive oil and lemon juice, toss to lightly coat. Sprinkle the dry rub generously over the chicken, rubbing it into the skin and all around the chicken so every piece is nicely seasoned. If you have a few extra minutes, let the seasoned chicken sit at room temperature for about 15-20 minutes before roasting.
Roast and Serve
- Roast: place the chicken skin-side up in a cast-iron skillet, baking dish, or a sheet pan. Roast for 35-45 minutes or until the skin is deeply golden and the thickest part of the chicken reaches 165*F. If the chicken is cooked through but you want that skin a little more golden and crispier, put it under the broiler for 1-2 minutes. Watch it closely because it can go from gorgeous to burnt very quickly!
- Rest and serve: Let the chicken rest for about 5 minutes before serving. Finish with a sprinkle of fresh parsley and a squeeze of fresh lemon juice right before bringing it to the table. And that's it, dinner is done!
Nutrition Facts
Dry Rub Chicken (Lemon Herb Crispy Chicken Thighs)
Amount per Serving
Calories
312
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
117
mg
39
%
Sodium
869
mg
38
%
Potassium
603
mg
17
%
Carbohydrates
1
g
0
%
Fiber
0.5
g
2
%
Sugar
0.1
g
0
%
Protein
35
g
70
%
Vitamin A
270
IU
5
%
Vitamin C
2
mg
2
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
