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Baked Lemon Chicken Thighs

Baked Lemon Chicken Thighs

The ultimate comfort food, **Baked Lemon Chicken Thighs** are juicy, zesty, and bursting with flavor! This easy weeknight dinner will have your family coming back for seconds. Perfect for gatherings or cozy nights at home, you'll want to make this dish tonight!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 8 pieces chicken thighs bone-in, skin-on
  • 2 pieces 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
  • to taste salt and pepper
  • fresh parsley for garnish

Equipment

  • 9×13-inch Casserole Dish

Method
 

  1. 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.
  2. Preheat your oven to 400°F (200°C).
  3. 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.
  4. 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.
  5. Remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

  • Tip 1: For an even zestier flavor, add the zest of one lemon to the marinade.
  • Tip 2: If you’re short on thyme, rosemary makes a great alternative with its aromatic and slightly piney flavor.
  • Tip 3: Remember to let the chicken rest for a few minutes after baking; it helps retain the juices and keeps the meat tender.
  • Tip 4: For a lower-fat version, you can use skinless chicken thighs.