Lemon Garlic Chicken
This Lemon Garlic Chicken is SO EASY! Juicy chicken thighs marinated in a zesty garlic-lemon blend, baked to crispy perfection for a fresh, flavorful meal.
Equipment
- Mixing Bowl
- Oven-safe skillet or baking dish
- Measuring Spoons
- Knife and cutting board
- Meat Thermometer
Ingredients
- 20 oz skin-on deboned chicken thighs
- 1 lemon sliced
- 3 cloves garlic minced
- 2 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1/4 teaspoon ground cumin optional
- 1 pinch salt
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley leaves for garnish
Instructions
Prepare the Marinade
- In a mixing bowl, combine the minced garlic, lemon juice, lemon zest, olive oil, honey, paprika, chili flakes, ground cumin (if using), salt, and black pepper. Whisk the ingredients together until well combined.
Marinate the Chicken
- Add the skin-on deboned chicken thighs to the marinade, making sure to coat each piece thoroughly. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2 hours or overnight.
Preheat the Oven
- Preheat your oven to 400°F (200°C). This temperature will help to crisp the skin while keeping the chicken juicy.
Prepare for Baking
- Once marinated, take the chicken out of the refrigerator. Place the chicken thighs skin-side up in an oven-safe skillet or baking dish. Pour any remaining marinade over the chicken and arrange the lemon slices on top for added flavor and presentation.
Bake the Chicken
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is golden brown. The internal temperature of the chicken should reach 165°F (75°C).
Garnish and Serve
- Remove the chicken from the oven and let it rest for a few minutes. Sprinkle with chopped parsley before serving. This Lemon Garlic Chicken pairs beautifully with a side of roasted vegetables, rice, or a crisp green salad.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C) for juicy results.
- Marinate the chicken overnight for deeper flavor infusion and more tender meat.
- For crispier skin, broil the chicken for the last 2-3 minutes, watching closely to prevent burning.