Baked Lemon Chicken Thighs Done Right
On Sunday nights in our house, these Baked Lemon Chicken Thighs have become an absolute staple. I love how the zesty lemon marries perfectly with the fragrant thyme, creating this irresistibly crispy skin that’s just to die for. The lemony, thyme-infused flavor of the chicken pairs perfectly with our favorite sides, like creamy mashed potatoes or crisp green beans. It’s the simplicity and heartiness of this dish that makes it a real winner in our home.
Chicken Thighs: With skin and bones. Yes, boneless and skinless will also work but make sure to adjust the cooking time accordingly because they will take less time to cook. Lemons: One for the juice, which adds a fresh, zesty kick, and another sliced for added flavor and garnish. In a pinch, you can use bottled lemon juice, but fresh is best for that bright flavor. Garlic: You know I always say, the more the better and fresh is always best. Olive Oil: Opt for a good quality olive oil. Extra virgin olive oil or just regular will work. Fresh Thyme Leaves: They offer a light, slightly minty flavor. Dry thyme is a fine substitute, just use a bit less as it’s more concentrated. Honey: It balances the acidity of the lemon and adds a touch of sweetness. If you need an alternative, maple syrup works just fine. Sweet Paprika: Smoked paprika could add a different, smokier profile if you want to mix it up. Salt and Pepper: Season to taste.
Start by whisking together your lemon juice, minced garlic, olive oil, thyme, honey, and paprika in a large bowl. Season this mix with a good pinch of salt and pepper. Then, add your chicken thighs and give them a good toss, making sure they’re well coated with the marinade. For the best flavor, let them sit for at least 30 minutes at room temperature. But if you’ve got the time, pop them in the fridge and let them marinate overnight. When you’re ready to cook, fire up your oven to 400°F (200°C). Grab a large baking dish and arrange the chicken thighs skin-side up. Tuck those lemon slices among the chicken thighs for an extra lemony zing. Slide your dish into the oven and let it bake for about 35-40 minutes. You’re looking for the chicken to be cooked through, with its skin turning deliciously crispy. A quick tip: use a meat thermometer to check if it’s reached 165°F (74°C) inside, so you know it’s perfectly done. For an extra crispy finish, broil the chicken on high for 2-3 minutes at the end of cooking. Just keep a close eye on it to prevent any burning. Once out of the oven, let the chicken rest for a few minutes. This step helps in keeping it juicy. Finally, sprinkle some fresh parsley on top for garnish, and voila! Your baked lemon chicken thighs are ready to enjoy!
Storage
To store any leftovers, let them cool to room temperature, then place them in an airtight container. They’ll keep well in the fridge for up to 4 days. And good news, you can freeze them too! Just wrap them individually and store in freezer-safe bags or containers for up to 3 months.
More Chicken Thigh Recipes
Oven Baked Chicken Thighs Lemon Herb Chicken And Potatoes Skillet Chicken Marengo Greek Chicken Thighs Instant Pot Chicken Thighs Chicken Provençal
