- Prepare the marinade:
- In a bowl, mix the olive oil, minced garlic, paprika, rosemary, thyme, oregano, lemon juice, salt, and pepper.
- Marinating the chicken:
- Place the chicken thighs in a large bowl or resealable plastic bag.
- Pour the marinade over the chicken thighs, making sure they are well coated.
- Cover the bowl with plastic wrap (or seal the bag) and allow to marinate in the fridge for at least 30 minutes, preferably for 2 hours or up to overnight for a more intense flavor.
- Preheat the oven:
- Preheat the oven to 200°F (400°C).
- Prepare the chicken thighs for cooking:
- Place the chicken thighs on a baking sheet lined with baking paper or lightly greased with oil.
- Pour the remaining marinade in the bowl over the chicken.
- If desired, add lemon slices and sprigs of fresh rosemary around the chicken thighs for extra flavoring.
- Cook the chicken:
- Bake in the preheated oven for about 35-45 minutes, or until the skin is crispy and golden brown and the chicken is cooked through (the internal temperature should reach 75°C / 165°F).
- When cooking, flip the chicken thighs halfway through to ensure they are cooked evenly.
- Serve:
- Once cooked, remove the chicken thighs from the oven and let rest for a few minutes.
- Serve hot, garnished with lemon slices and sprigs of fresh rosemary, if using.
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