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Herb Crusted Chicken Thighs

This herb crusted chicken thighs recipe is perfect for a weeknight meal, and tastes even better cold right from the fridge. (contains an affiliate link)

The chicken was on sale today. And by sale, I mean 99 Cents a pound for thighs!! That’s a deal of the year right there. Chicken is my favorite protein and I am lucky enough that we have two grocery stores and a WM in our town. The grocery stores have excellent meat and switch their sales back and forth. Thankfully, I don’t have to buy most of our meat from WalMart. I just don’t like the quality.


  • 4 boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • 1/2 cup dry white wine (optional)
  • Lemon wedges, for serving


  1. Prep the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. You can remove the skin or leave it on, your choice.
  2. Make the Herb Mixture: In a small bowl, combine the minced garlic, rosemary, thyme, oregano, parsley, and lemon zest. Mix well.
  3. Herb Crust: Rub each chicken thigh with olive oil, then coat them generously with the herb mixture. Make sure each thigh is well covered.
  4. Sear the Chicken: Heat a large, oven-proof skillet over medium-high heat. Add the chicken and sear them for about 2-3 minutes on each side, or until they get a nice golden crust.
  5. Deglaze (Optional): Reduce the heat, remove the chicken, and add white wine to the skillet. Scrape up any browned bits from the bottom of the pan. This will add flavor to your sauce.
  6. Bake: Return the chicken to the skillet (with the wine sauce, if used) and transfer it to the preheated oven. Bake for 20-30 minutes or until the chicken reaches an internal temperature of 165°F (I always use a thermometer. Here is the one I have.)
  7. Rest and Serve: Let the chicken rest for a few minutes after removing it from the oven. Serve with lemon wedges for added zest, and a side of your choice, like roasted vegetables or a garden salad.

This dish is not only flavorful but also relatively simple to make. The herbs provide a fresh and aromatic flavor that perfectly complements the chicken.

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