Herb-Roasted Chicken Thighs (Low & Slow)

Crispy-skinned, herb-rubbed chicken thighs roasted low and slow at 300°F — timed to finish alongside your veggie cassoulet.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat oven: Preheat oven to 300°F (150°C). Pat 8 bone-in, skin-on chicken thighs dry with paper towels.

Step 2

2 Make the herb rub: In a small bowl, mix 3 tablespoons olive oil, 4 garlic cloves, minced, 1 tablespoons fresh rosemary, chopped, 1 tablespoons fresh thyme, chopped, lemon zest and juice from 1 lemon, zested and juiced, 1 teaspoons kosher salt, and 0.5 teaspoons black pepper.

Step 3

3 Season chicken: Rub the herb mixture all over the chicken thighs, getting under the skin where possible.

Step 4

4 Roast low and slow: Place thighs skin-side up on a baking sheet or oven-safe skillet. Roast at 300°F until internal temp reaches about 155°F (68°C) — this should take close to an hour, matching your cassoulet.

Step 5

5 Broil to crisp: Switch oven to broil (or move skillet under a separate broiler). Broil skin-side up for 3 minutes

Step 6

03:00 until skin is golden and crispy and internal temp reaches 165°F (74°C). Watch closely so it doesn't burn.

Step 7

6 Rest and serve: Let chicken rest for 5 minutes

Step 8

05:00 before serving alongside your veggie cassoulet.