Baked Lemon Chicken Thighs
This Baked Lemon Chicken Thighs recipe is juicy, flavorful, and perfect for easy weeknight dinners with a zesty lemon-garlic punch.
Equipment
- Baking Dish
- Measuring cups and spoons
- Mixing Bowl
- Knife and cutting board
- Meat Thermometer
Ingredients
- 8 chicken thighs bone-in, skin-on
- 2 lemons
- 4 cloves garlic minced
- 0.5 cup olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- 1 teaspoon sweet paprika
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- In a mixing bowl, combine the juice of one lemon, minced garlic, olive oil, fresh thyme, honey, sweet paprika, salt, and pepper. Whisk together until well blended.
- Add the chicken thighs to the bowl, ensuring each piece is well coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your oven to 400°F (200°C). This high temperature will help achieve crispy skin while keeping the meat juicy.
- Remove the chicken from the marinade and place it skin-side up in a baking dish. Arrange the lemon slices around the chicken for added flavor and presentation.
- Bake in the preheated oven for 40-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Baste the chicken with the pan juices halfway through for extra moisture.
- Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve with your favorite sides.
Notes
- Allow the chicken to marinate for at least 30 minutes to develop deep flavor.
- Use a meat thermometer to ensure chicken is cooked to a safe 165°F internally.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a spicier version, add red pepper flakes or hot sauce to the marinade.
- Do not overcrowd the baking dish to ensure crispy skin and even cooking.