Lemon-Ginger-Jalapeño Roasted Chicken Thighs

1. Preheat Oven

Preheat your oven to 400°F (200°C).

2. Prepare Chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Set the chicken aside.

3. Prepare Marinade

Finely grate about a tablespoon of fresh ginger and mince three cloves of garlic. Thinly slice one jalapeño, removing seeds if you prefer less heat. Zest one lemon and squeeze out the juice of two lemons into a small bowl.

4. Mix Marinade

In a large mixing bowl, combine the ginger, garlic, jalapeño slices, lemon zest, and juice. Add two tablespoons of olive oil and mix well.

5. Marinate Chicken

Add the chicken thighs to the bowl, turning them to coat thoroughly in the marinade. Let the chicken sit in the marinade for at least 15 minutes if you have the time.

6. Arrange and Roast Chicken

Arrange the marinated chicken thighs on a baking sheet in a single layer, skin-side up. Pour any remaining marinade over the chicken. Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (75°C).

7. Rest and Serve

Once done, remove the chicken from the oven and let it rest for a few minutes before serving. Serve these Lemon-Ginger-Jalapeño Roasted Chicken Thighs with a fresh green salad or roasted vegetables.