Easy Baked Lemon Chicken Thigh – Easiest Recipe Ever : Your palate will appreciate these Baked Lemon Chicken Thighs and your kitchen will smell amazing. The key? The marinade has it all. With a blend of olive oil, thyme, and paprika, along with some sweet honey and fresh lemon juice!
Easy Baked Lemon Chicken Thigh – Easiest Recipe Ever
These Baked Lemon Chicken Thighs have become a Sunday night mainstay in our home. I adore how the aromatic thyme and tangy lemon combine to create this incredibly crispy skin that is to die for. Crisp green beans or creamy mashed potatoes are two of our favourite sides to go with the chicken’s flavorful, lemony, thyme-infused meal. This recipe is a huge winner in our house because of its simplicity and heartiness.
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 2 lemons (one juiced and one sliced)
- 4 cloves garlic (minced)
- ¼ cup olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- 1 teaspoon sweet paprika
- salt and pepper (to taste)
- fresh parsley (for garnish)
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Instructions
Combine the lemon juice, paprika, honey, olive oil, minced garlic, and thyme in a sizable bowl. Use a lot of salt and pepper to season. Toss the chicken thighs in the basin to ensure that they are evenly covered in marinade. At least 30 minutes should pass while it sits at room temperature. For best flavour, cover and chill for a few hours or overnight.
pictures of the steps involved in making baked lemon chicken thighs.
Set oven temperature to 400°F, or 200°C.
Place the chicken thighs in a large baking dish, skin-side up. Verify that there isn’t too much of them. Among the chicken thighs, tuck the lemon wedges. pictures of the steps involved in making baked lemon chicken thighs.
Bake for about 35 to 40 minutes, or until the skin is crispy and the chicken is cooked through, in a preheated oven. A temperature of 165°F (74°C) should be reached internally. When the chicken is almost done, broil it for two to three minutes on high for additional crispy skin. Keep an eye out to avoid burning.
Pictures of the steps involved in making baked lemon chicken thighs.
After taking the chicken out of the oven, give it some time to rest. Before serving, garnish with fresh parsley.
Notes
Zest one lemon and add it to the marinade for even more zest.
With its aromatic and faintly piney flavour, rosemary is a wonderful substitute for thyme if you’re low on the herb.
After baking, don’t forget to give the chicken a few minutes to rest; this helps the meat stay soft and maintain its juices.
Feel free to substitute skinless chicken thighs for a reduced-fat variation.
Nutrition Information
- Serving: 1serving
- Calories: 429kcal (21%)
- Carbohydrates: 11g (4%)
- Protein: 45g (90%)
- Fat: 23g (35%)
- Saturated Fat: 4g (25%)
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 13gTrans Fat: 0.04g
- Cholesterol: 215mg (72%)
- Sodium: 204mg (9%)
- Potassium: 676mg (19%)
- Fiber: 2g (8%)
- Sugar: 6g (7%)
- Vitamin A: 479IU (10%)
- Vitamin C: 35mg (42%)
- Calcium: 56mg (6%)
- Iron: 3mg (17%)
