If I could only make one chicken recipe for the rest of my life, this would be it.
INGREDIENTS
Makes 8 chicken thighs
8 bone-in, skin-on chicken thighs
10–12 sprigs fresh rosemary (about 1½ [0.5-oz] packages)
10–15 sprigs fresh thyme (about 1 [0.5-oz] package)
Granulated garlic
Herbes de Provence
Diamond Crystal kosher salt
Freshly ground black pepper
Good olive oil
INSTRUCTIONS
Step 1: Preheat the oven
Preheat the oven to 400°F.
Step 2: Prep and season the chicken
On a cutting board, trim any excess skin and fat from the chicken thighs.
Drizzle a light coating of olive oil over the chicken—just enough to help the seasonings adhere without making the pieces oily.
Season both sides evenly with kosher salt, black pepper, granulated garlic, and Herbes de Provence.
Step 3: Make the herb bed
On a baking sheet, arrange the rosemary and thyme in an even layer just large enough to sit beneath all eight chicken thighs.
Tuck in any stray stems so they don’t overexpose and burn. If a few herb tips are still uncovered, spoon a little olive oil over them to keep them from drying out.
Place the chicken thighs on top of the herbs, fitting them close together so they’re touching slightly, but still in one layer (a little overlap is fine).
As the chicken roasts, the heat will draw the oils out of the rosemary and thyme, infusing everything with incredible flavor.
Step 4: Roast the chicken
Roast for 40 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for 3–5 minutes before serving so the juices redistribute and the meat stays perfectly tender.