- Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup. Set in the wire baking rack.
- In a bowl, combine all ingredients. Toss to combine. Marinate for at least 30 minutes (I’ve even skipped marinating and roasted right away on days I’ve been short on time, still good!) or up to 3 days covered in the refrigerator.
- Place the chicken in an even layer on the wire rack.
- Roast in the oven for 35-45 minutes, until the edges are caramelized and crispy golden brown.
- Serve warm. SO many ways you can use this chicken! Serve the thighs whole with your favorite sides, or chop and serve in tacos, in burrito bowls or on a salad.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Cut of Chicken: This marinate is great on chicken breast too! Breasts would only need 25-30 minutes. If you roast them until they’re caramelized they tend to taste too dried out. You could also use bone in, skin on thighs! Those would be closer to 45-55 minutes to roast.
Wire Baking Rack: If you don’t have a wire baking rack, you can roast the chicken directly on the baking sheet. I prefer using my wire baking rack because it keeps the chicken up above the juices, and allows the air to circulate, giving me crispier, more caramelized chicken.
Cast Iron Skillet: Rather than roasting, you could sear these off in your cast iron skillet. Would need about 8-10 minutes per side over medium heat. I prefer roasting because it’s easier cleanup and more hands off for busy weeknights.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.