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These Baked Lemon Chicken Thighs are going to make your kitchen smell like a dream and your taste buds will thank you. The secret? It’s all in the marinade. Fresh lemon juice, a good hit of garlic, and some sweet honey with a mix of olive oil, thyme and a sprinkle of paprika!
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Baked Lemon Chicken Thighs Done Right
On Sunday nights in our house, these Baked Lemon Chicken Thighs have become an absolute staple. I love how the zesty lemon marries perfectly with the fragrant thyme, creating this irresistibly crispy skin that’s just to die for. The lemony, thyme-infused flavor of the chicken pairs perfectly with our favorite sides, like creamy mashed potatoes or crisp green beans. It’s the simplicity and heartiness of this dish that makes it a real winner in our home.
My Best Tip
Marinate the chicken overnight. This little step makes a world of difference. The longer the chicken bathes in that gorgeous blend of lemon, garlic, and thyme, the more intense and infused the flavors become. Plus, the olive oil and lemon juice work their magic, making the chicken incredibly tender.
Ingredients You’ll Need
- Chicken Thighs: With skin and bones. Yes, boneless and skinless will also work but make sure to adjust the cooking time accordingly because they will take less time to cook.
- Lemons: One for the juice, which adds a fresh, zesty kick, and another sliced for added flavor and garnish. In a pinch, you can use bottled lemon juice, but fresh is best for that bright flavor.
- Garlic: You know I always say, the more the better and fresh is always best.
- Olive Oil: Opt for a good quality olive oil. Extra virgin olive oil or just regular will work.
- Fresh Thyme Leaves: They offer a light, slightly minty flavor. Dry thyme is a fine substitute, just use a bit less as it’s more concentrated.
- Honey: It balances the acidity of the lemon and adds a touch of sweetness. If you need an alternative, maple syrup works just fine.
- Sweet Paprika: Smoked paprika could add a different, smokier profile if you want to mix it up.
- Salt and Pepper: Season to taste.
How To Make Baked Lemon Chicken Thighs
Marinate The Chicken
Start by whisking together your lemon juice, minced garlic, olive oil, thyme, honey, and paprika in a large bowl. Season this mix with a good pinch of salt and pepper. Then, add your chicken thighs and give them a good toss, making sure they’re well coated with the marinade.
For the best flavor, let them sit for at least 30 minutes at room temperature. But if you’ve got the time, pop them in the fridge and let them marinate overnight.
Prep Before Baking
When you’re ready to cook, fire up your oven to 400°F (200°C). Grab a large baking dish and arrange the chicken thighs skin-side up. Tuck those lemon slices among the chicken thighs for an extra lemony zing.
Bake The Chicken
Slide your dish into the oven and let it bake for about 35-40 minutes. You’re looking for the chicken to be cooked through, with its skin turning deliciously crispy. A quick tip: use a meat thermometer to check if it’s reached 165°F (74°C) inside, so you know it’s perfectly done.
For an extra crispy finish, broil the chicken on high for 2-3 minutes at the end of cooking. Just keep a close eye on it to prevent any burning.
Rest And Serve
Once out of the oven, let the chicken rest for a few minutes. This step helps in keeping it juicy. Finally, sprinkle some fresh parsley on top for garnish, and voila! Your baked lemon chicken thighs are ready to enjoy!
How To Serve
Here are some of my favorite sides that I think are perfect to serve along these delicious chicken thighs:
1 hour hr 15 minutes mins
Garlic Mashed Potatoes
40 minutes mins
Greek Rice
2 hours hrs 45 minutes mins
Soft Buttermilk Dinner Rolls
25 minutes mins
Brussels Sprouts Salad
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! If you prefer chicken breasts, you can certainly use them. Just keep an eye on the cooking time, as breasts tend to cook faster and can dry out if overcooked.
How can I make sure the skin gets really crispy?
The key to crispy skin is to bake the chicken at a high temperature, like 400°F (200°C). Also, make sure your chicken thighs are skin-side up in the baking dish. For an extra boost of crispiness, you can broil them on high for the last 2-3 minutes of cooking.
Can I prepare this dish ahead of time?
Yes, you can! In fact, marinating the chicken a day in advance can enhance the flavors significantly. You can assemble everything in the baking dish and keep it covered in the refrigerator. When you’re ready to cook, just take it out and let it come to room temperature for a bit before baking.
Expert Tips
- Pat Chicken Dry Before Marinating: To ensure the marinade sticks well and the skin gets crispy, pat the chicken thighs dry with a paper towel before adding them to the marinade.
- Use a Meat Thermometer: For perfectly cooked chicken, use a meat thermometer. The chicken is done when the internal temperature reaches 165°F (74°C).
- Let Chicken Rest After Cooking: After taking the chicken out of the oven, let it rest for a few minutes. This helps the juices redistribute, keeping the meat moist and tender.
- Broil for Extra Crispiness: If you love crispy skin, give the chicken a quick broil at the end of cooking. Just keep an eye on it to prevent burning.
- Marinate for Maximum Flavor: For the most flavorful chicken, marinate it overnight. This allows the chicken to absorb all the wonderful flavors from the marinade.
Storage
To store any leftovers, let them cool to room temperature, then place them in an airtight container. They’ll keep well in the fridge for up to 4 days. And good news, you can freeze them too! Just wrap them individually and store in freezer-safe bags or containers for up to 3 months.
More Chicken Thigh Recipes
- Oven Baked Chicken Thighs
- Lemon Herb Chicken And Potatoes Skillet
- Chicken Marengo
- Greek Chicken Thighs
- Instant PotChickenThighs
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5 from 4 votes
Baked Lemon Chicken Thighs
Prep 10 minutes minutes
Cook 40 minutes minutes
Total 50 minutes minutes
4
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Baked Lemon Chicken Thighs are a delightful blend of juicy chicken with a zesty lemon twist, seasoned with fragrant garlic, thyme, and a touch of honey. Serve it up with your favorite sides for a meal that's sure to be a hit!
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 2 lemons (one juiced and one sliced)
- 4 cloves garlic (minced)
- ¼ cup olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- 1 teaspoon sweet paprika
- salt and pepper (to taste)
- fresh parsley (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
In a large bowl, whisk together lemon juice, minced garlic, olive oil, thyme, honey, and paprika. Season generously with salt and pepper. Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let it sit for at least 30 minutes at room temperature, or for optimal flavor, cover and refrigerate for a few hours or overnight.
Preheat your oven to 400°F (200°C).
Arrange the chicken thighs skin-side up in a large baking dish. Make sure they are not overcrowded. Tuck the lemon slices among the chicken thighs.
Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F (74°C). For extra crispy skin, broil the chicken on high for 2-3 minutes at the end of cooking. Watch carefully to prevent burning.
Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Equipment
Notes
- For an even zestier flavor, add the zest of one lemon to the marinade.
- If you’re short on thyme, rosemary makes a great alternative with its aromatic and slightly piney flavor.
- Remember to let the chicken rest for a few minutes after baking; it helps retain the juices and keeps the meat tender.
- For a lower-fat version, you can use skinless chicken thighs.
Nutrition Information
Serving: 1servingCalories: 429kcal (21%)Carbohydrates: 11g (4%)Protein: 45g (90%)Fat: 23g (35%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 215mg (72%)Sodium: 204mg (9%)Potassium: 676mg (19%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 479IU (10%)Vitamin C: 35mg (42%)Calcium: 56mg (6%)Iron: 3mg (17%)
© Author Joanna Cismaru
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
