Description
These Baked Lemon Chicken Thighs are juicy, flavorful, and infused with a zesty lemon garlic marinade. Perfectly roasted to crispy skin and tender meat, this dish is an easy and delicious weeknight dinner option that requires minimal prep and cooks quickly in the oven.
Ingredients
Scale
Chicken and Marinade
- 8 chicken thighs (bone-in, skin-on)
- 2 lemons (one juiced and one sliced)
- 4 cloves garlic (minced)
- 1/4 cup olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- 1 teaspoon sweet paprika
- Salt and pepper (to taste)
Garnish
- Fresh parsley (for garnish)
Instructions
- Prepare the marinade: In a large bowl, whisk together the lemon juice, minced garlic, olive oil, fresh thyme leaves, honey, and sweet paprika. Season the marinade generously with salt and pepper.
- Marinate the chicken: Add the chicken thighs to the bowl with the marinade and toss to coat evenly. Let the chicken sit for at least 30 minutes at room temperature or for deeper flavor, cover and refrigerate for a few hours or overnight.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken thighs.
- Arrange chicken in baking dish: Place the marinated chicken thighs skin-side up in a large 9×13-inch casserole dish. Ensure they are spaced adequately to avoid overcrowding. Tuck the lemon slices among the chicken pieces.
- Bake the chicken: Bake in the preheated oven for 40 minutes or until the chicken is fully cooked and the skin turns crispy. The internal temperature should reach 165°F (74°C).
- Broil for extra crispiness: For crispier skin, broil the chicken on high for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Rest and garnish: Remove the chicken from the oven and let it rest for a few minutes to retain juices. Garnish with fresh parsley before serving.
Notes
- For an even zestier flavor, add the zest of one lemon to the marinade.
- If you don’t have thyme, rosemary makes a great alternative with its aromatic, piney flavor.
- Let the chicken rest after baking to keep it juicy and tender.
- For a lower-fat option, use skinless chicken thighs.
