Baked Lemon Chicken Thighs
This Baked Lemon Chicken Thighs recipe features tender, juicy chicken thighs with crispy skin infused with bright lemon, garlic, and herbs, perfect for an easy and flavorful meal.
Servings: 4 servings
Ingredients
- 6 bone-in, skin-on chicken thighs about 2 pounds
- 2 lemons 1 for juice and zest, 1 sliced for garnish
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and freshly ground black pepper
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high heat helps the chicken skin get crispy while keeping the meat tender and juicy.
- In a large mixing bowl, combine the olive oil, juice and zest of one lemon, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Whisk everything together until well blended.
- Add the chicken thighs to the bowl and toss well to coat each piece evenly in the marinade. For best results, let the chicken marinate for at least 30 minutes at room temperature. If you have more time, cover and refrigerate for up to 2 hours.
- Line a baking sheet with foil or parchment paper for easy cleanup. Place the chicken thighs skin-side up in a single layer on the baking sheet. Pour any remaining marinade over the chicken. Arrange lemon slices on top for extra flavor and a beautiful presentation.
- Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Halfway through cooking, baste the chicken with the pan juices to enhance moisture and flavor.
- Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve hot with your favorite sides.
Equipment
- Large Mixing Bowl
- Baking Sheet
- Foil or Parchment Paper
Notes
Use bone-in, skin-on chicken thighs for juicier results. Don’t skip the lemon zest for added brightness. Let the chicken rest after baking to keep it juicy. Check doneness with a meat thermometer. For extra crispy skin, pat chicken dry before marinating and avoid overcrowding the baking sheet. Fresh herbs intensify flavor, but dried herbs work well too. Variations include adding cayenne pepper for heat, swapping herbs, brushing with garlic butter glaze, adding vegetables for a one-pan meal, or stirring honey into the marinade for sweetness. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.