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Baked Lemon Chicken Thighs
Prep Time
15 mins
Cook Time
25 mins
 

These perfectly tender baked lemon chicken thighs with crispy, golden skin, herbs, and a delicious pan sauce are forgiving and easy to make. Serve over rice or the grain of your choice.

Recipe Type: Dinner
Keyword: Baked Lemon Chicken Thighs
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Chicken
  • 3 - 4 pounds skin-on, bone-in chicken thighs (6 - 8), see note above to swap in breasts
  • Salt
  • Black pepper
  • Zest of 1 lemon plus 2 tablespoons juice
  • 1 tablespoon minced garlic
  • 1 tablespoon Dijon
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup extra virgin olive oil
To Serve
  • 1 lemon, thinly sliced
  • 1/4 cup minced parsley
  • 2 tablespoons minced green onions, spring onions, garlic chives, or chives
  • Harissa
Instructions
  1. Set the chicken in a large 9 x 13-inch pan or baking dish (you can use the baking dish you plan to bake in) and sprinkle both sides with salt and pepper. In a small bowl, use a fork to mix the lemon zest and juice, garlic, Dijon, and red pepper flakes. Drizzle in the olive oil, whisking vigorously.
  2. Slide into the fridge and marinate. Chicken is best left to marinate overnight, but an hour or even 30 minutes will be sufficient.
  3. When ready to bake, preheat the over to 425 degrees F. Set the chicken out to come to room temp.

  4. If needed, move the chicken thighs to a 9 x 13-inch baking dish with deep sides. If using a different pan, scrape the leftover marinade over the chicken.

  5. Bake 25 - 30 minutes, or until the chicken skin is golden and a thermometer inserted at the thickest part reads 165 degrees F or higher. If using breasts, start checking the temp at the 20 minute mark.

  6. Tuck lemon slices all around. Sprinkle parsley and green onion over top of the chicken. Serve thighs over a grain with spoonfuls of pan sauce, sliced lemon, and a dollop of harissa.