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Garlic Sheet Pan Chicken

Garlic Sheet Pan Chicken Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1 whole head garlic, cloves separated, skin left on
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, cut into wedges
  • Handful fresh parsley, roughly chopped

Method
 

  1. Preheat oven to 425°F (220°C). In a large bowl, toss chicken thighs, garlic cloves, olive oil, paprika, oregano, salt, and pepper until coated.
  2. Arrange the thighs skin-side up on a rimmed baking sheet, scattering the garlic around them with a little space between pieces.
  3. Roast for 30 to 35 minutes, until the skin is golden and the internal temperature of the thickest part reaches 165°F (74°C).
  4. Switch the oven to broil and broil the chicken for 2 to 3 minutes until the skin is extra blistered. Remove, squeeze lemon over top, scatter parsley, and serve.

Notes

For the crispiest skin, broil at the end, but keep a close eye on it. If you do not have a broiler, simply roast an extra 5 to 7 minutes. The chicken is safe to eat at 165°F (74°C), but thighs stay tender even a bit higher.