Baked Lemon Chicken Thighs
User Reviews
5
Baked Lemon Chicken Thighs
Description
Baked Lemon Chicken Thighs start with a marinade blending freshly squeezed lemon juice, minced garlic, olive oil, fresh thyme leaves, honey, sweet paprika, salt, and black pepper. The chicken thighs soak in this mixture to absorb flavor and tenderize, with a marinade time ranging from 30 minutes at room temperature to several hours chilled.
They are arranged skin-side up in a baking dish, with lemon slices nestled among them for additional citrus aroma during roasting. Baking at 400°F (200°C) for about 35-40 minutes cooks the chicken through while crisping the skin. An optional broil step near the end enhances skin crispness. Resting before serving helps retain juices.
The dish balances savory umami from the chicken and spices, sweetness from honey, and bright acidity from lemon, heightened by the herbaceous thyme. It pairs well with vegetables, grains, or salads. Substitutions like rosemary can replace thyme, and skinless thighs reduce fat content.
Adding lemon zest to the marinade intensifies citrus notes. Letting the chicken rest is recommended to maintain juiciness. The recipe provides flexibility for herb choices and marinade time, adapting to preferred flavor intensity.
Ingredients
- 8 chicken thighs bone-in, skin-on
- 2 lemon one juiced and one sliced, plural
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 tablespoons thyme fresh leaves
- 1 tablespoon honey
- 1 teaspoon paprika sweet
- salt to taste
- black pepper to taste
- parsley for garnish, fresh
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.
Notes
- Add lemon zest to the marinade for a stronger citrus aroma.
- Rosemary can substitute thyme for an aromatic piney flavor.
- Rest cooked chicken for a few minutes before serving to keep it juicy.
- Use skinless chicken thighs for a leaner option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 429kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 45g | 90% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 204mg | 9% |
| Potassium | 676mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 35mg | 39% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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