Baked Lemon Chicken Thighs
Tender, juicy chicken thighs baked to perfection with lemon, garlic, thyme, and a touch of honey. High in protein, low in carbs, and rich in healthy fats, this simple oven-baked dish is perfect for weeknight dinners or meal prep.Crispy skin and vibrant flavors make it a family favorite.
Equipment
- 1 large mixing bowl
- 1 9×13-inch casserole dish
- Measuring Cups and Spoons
- Whisk or fork
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 lemons 1 juiced, 1 sliced
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- 1 teaspoon sweet paprika
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Lemon-Garlic Marinade: Start by creating the flavorful base for your chicken. In a large mixing bowl, combine the juice of one lemon, minced garlic, olive oil, fresh thyme leaves, honey, and sweet paprika. Sprinkle in salt and black pepper to taste. Whisk everything together until well combined. The mixture should be smooth and aromatic, with the bright citrus notes blending perfectly with the earthy herbs and sweet honey.
- Coat the Chicken Thoroughly: Place the chicken thighs into the prepared marinade, ensuring each piece is fully covered. Use your hands or a spatula to gently massage the marinade into the meat, under the skin if possible, to infuse maximum flavor. Allow the chicken to sit at room temperature for at least 30 minutes. For a deeper, more pronounced flavor, cover the bowl with plastic wrap and refrigerate for several hours or overnight.
- Preheat the Oven: About 15 minutes before baking, preheat your oven to 400°F (200°C). This ensures a consistent cooking temperature and helps the chicken skin become golden and crispy. While the oven is warming, arrange your chicken and prepare the baking dish.
- Arrange Chicken in Baking Dish: Take a 9×13-inch casserole dish and lightly oil the bottom to prevent sticking. Arrange the marinated chicken thighs skin-side up, making sure they are evenly spaced and not overcrowded. Overcrowding can cause steaming rather than roasting, which prevents crispiness. Tuck thin slices of the second lemon between the chicken pieces to release extra citrus flavor as it bakes.
- Bake the Chicken Thoroughly: Place the casserole dish in the preheated oven. Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer. During baking, the chicken will absorb the lemon-thyme aroma and develop a lightly golden crust on the skin.
- Optional Broiling for Extra Crispiness: For perfectly crispy skin, switch the oven to broil on high for the last 2–3 minutes of cooking. Watch carefully to avoid burning; the skin should turn a beautiful golden brown and slightly caramelized. This step is optional but highly recommended for added texture.
- Rest the Chicken Before Serving: Remove the chicken from the oven and let it rest in the baking dish for 5–10 minutes. Resting allows the juices to redistribute throughout the meat, keeping each bite tender and moist. Skipping this step can result in drier chicken, so patience pays off here.
- Garnish and Serve: Before serving, sprinkle fresh parsley over the chicken for a vibrant, fresh touch. The lemon slices can also be left for presentation or removed, depending on your preference. Serve alongside roasted vegetables, rice, or a light salad for a complete, wholesome meal.
Notes
- Add lemon zest to the marinade for extra citrus flavor and aroma.
- Substitute fresh thyme with rosemary or oregano if preferred.
- Let the chicken rest after baking to retain juices and tenderness.
- Bone-in, skin-on thighs provide maximum flavor and crispiness; skinless thighs work for a lower-fat option.
- Avoid overcrowding the baking dish to ensure evenly cooked, crispy skin.
- Marinating the chicken for several hours or overnight enhances flavor penetration.
- Use a meat thermometer to check for doneness and prevent overcooking.
- Baste occasionally with pan juices for richer flavor and golden color.
