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Baked Lemon Chicken Thighs

Juicy, crispy baked chicken thighs brightened with lemon and fresh thyme.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 8 chicken thighs (bone-in, skin-on)
  • 2 lemons one juiced and one sliced
  • 4 cloves garlic minced
  • 1/4 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 large bowl, combine the juice of one lemon, minced garlic, olive oil, fresh thyme leaves, honey, and sweet paprika; whisk until smooth.
  • Season the marinade generously with salt and pepper, then add the chicken thighs and toss with tongs to coat each piece evenly.
  • Let the chicken marinate for at least 30 minutes at room temperature, or cover and refrigerate for a few hours or overnight for more flavor.
  • Preheat the oven to 400°F (200°C).
  • Arrange the marinated chicken thighs skin-side up in a 9×13-inch casserole dish without overcrowding; tuck lemon slices from the second lemon among the thighs.
  • Bake for 35–40 minutes, until the chicken is cooked through and the skin is crispy and an instant-read thermometer reads 165°F (74°C).
  • Optional: broil on high for 2–3 minutes at the end to further crisp the skin—watch carefully to avoid burning.
  • Remove from the oven, let rest for a few minutes, and garnish with chopped fresh parsley before serving.

Equipment

  • 9x13-inch casserole dish
  • large mixing bowl
  • whisk or fork
  • Measuring cups and spoons
  • tongs or spatula
  • Oven

Notes

  • Add the zest of one lemon to the marinade for more lemon flavor.
  • Rosemary can be used instead of thyme if desired.
  • Let the chicken rest a few minutes after baking to retain juices.
  • Use skinless thighs for a lower-fat version.