Slow-Roasted Chicken Thighs with Herbs

Instructions

1. Prepare the herb mixture
   In a small bowl, combine olive oil, chopped rosemary, thyme leaves, chopped sage, minced garlic, lemon zest, lemon juice, salt, pepper, paprika, and red pepper flakes (if using). Stir until well combined to create a paste-like marinade.
2. Marinate the chicken
   Pat the chicken thighs dry with paper towels. Place them in a large bowl and add the herb mixture. Using your hands, massage the herb mixture all over the chicken, making sure to get some under the skin. Cover and refrigerate for at least 30 minutes, or up to 24 hours for more flavor.
3. Preheat the oven
   When ready to cook, preheat the oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top. This allows air to circulate around the chicken for even cooking and crispier skin.
4. Arrange and roast the chicken
   Arrange the marinated chicken thighs on the wire rack, skin side up, leaving some space between each piece. Slow-roast in the preheated oven for 1 hour and 15 minutes, until the meat is tender and beginning to pull away from the bone.
5. Crisp the skin
   Increase the oven temperature to 425°F (220°C) and continue roasting for an additional 15 minutes until the skin is crispy and golden brown. The internal temperature of the chicken should reach 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 5-10 minutes before serving. This allows the juices to redistribute throughout the meat. Transfer to a serving platter and drizzle with any pan juices or additional olive oil if desired.