Baked Lemon Chicken Thighs Recipe

Ingredients

Chicken and Marinade

• 8 chicken thighs (bone-in, skin-on)
• 2 lemons (one juiced, 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)

Garnish

• Fresh parsley (for garnish)

Instructions

1. In a large bowl, whisk together the lemon juice, minced garlic, olive oil, fresh thyme, honey, and sweet paprika. Season generously with salt and pepper to taste.
2. Add the chicken thighs to the bowl and toss well to coat each piece evenly with the marinade. Let the chicken sit for at least 30 minutes at room temperature or, for best flavor, cover and refrigerate for several hours or overnight.
3. Set your oven to 400°F (200°C) to ensure it is hot and ready for baking.
4. Place the marinated chicken thighs skin-side up in a large 9×13-inch baking dish, making sure not to overcrowd them. Tuck lemon slices between the chicken pieces for extra flavor.
5. Bake in the preheated oven for 40 minutes, or until the chicken is fully cooked and the skin turns crispy. The internal temperature should reach 165°F (74°C).
6. For extra crispy skin, broil the chicken on high for 2-3 minutes at the end of baking. Watch closely to avoid burning.
7. Remove the chicken from the oven and let it rest for a few minutes to retain juices and tenderness. Garnish with fresh parsley before serving.

Notes

• For a zestier marinade, add the zest of one lemon along with the juice.
• If fresh thyme is unavailable, rosemary is a great substitute with a complementary flavor.
• Allow the chicken to rest after baking to keep it juicy and tender.
• To reduce fat, use skinless chicken thighs instead of skin-on.