Lemon Rosemary Chicken Thighs

Instructions

1. Prepare the marinade
   In a large bowl, combine olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, honey, oregano, salt, black pepper, and red pepper flakes (if using). Whisk thoroughly until well combined.
2. Marinate the chicken
   Add the chicken thighs to the bowl with the marinade. Toss to coat evenly, ensuring the marinade gets under the skin. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Preheat the oven
   Preheat your oven to 425°F (220°C). While the oven is heating, remove the chicken from the refrigerator and allow it to come to room temperature for about 15 minutes.
4. Prepare for baking
   Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs on the baking sheet, skin side up, ensuring they are not touching. Pour any remaining marinade over the chicken.
5. Roast the chicken
   Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
6. Rest and serve
   Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with fresh lemon slices and additional chopped rosemary if desired.