Juicy, golden, and infused with vibrant citrus and herb flavors, these Baked Lemon Herb Chicken Thighs are a simple yet elevated dish that brings bold flavor to your dinner table. Oven-roasted with garlic, lemon, and aromatic herbs, this chicken recipe is ideal for weeknight meals, family dinners, or meal prep that tastes anything but ordinary.
Why You’ll Love This Recipe
This dish combines the ease of oven baking with the rich, savory flavor of a well-seasoned marinade. The bone-in, skin-on chicken thighs remain moist while developing a beautifully crisp skin. A zesty garlic-lemon sauce adds freshness, while herbs like oregano and thyme create a Mediterranean flair. It’s satisfying, wholesome, and pairs well with a variety of side dishes, from roasted vegetables to grains.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4–5 garlic cloves, minced
- 1½ tsp dried oregano
- 1 tsp thyme
- ½ tsp paprika
- ½ tsp chili flakes (optional)
- Salt and black pepper to taste
- Fresh lemon slices (for garnish)
- Fresh oregano or parsley (optional)
Directions
- Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or cast iron skillet. - Marinate the Chicken:
In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, chili flakes (if using), salt, and black pepper.
Rub the marinade thoroughly over the chicken thighs. Let them marinate for 15–30 minutes if time allows for deeper flavor. - Arrange in Baking Dish:
Place the chicken thighs skin-side up in the prepared dish. Pour any remaining marinade over the top.
Add fresh lemon slices between and over the chicken for extra aroma and visual appeal. - Bake:
Roast the chicken uncovered in the preheated oven for 35–40 minutes, or until the skin is golden and crisp and the internal temperature reaches 165°F (74°C). - Broil (Optional):
For extra-crispy skin, broil on high for 2–3 minutes at the end of baking. Watch closely to avoid burning. - Serve:
Spoon the pan juices over the chicken before serving. Garnish with chopped fresh oregano or parsley and additional lemon slices if desired.
Serve alongside rice, roasted potatoes, or crusty bread to soak up the flavorful juices.
Servings and Timing
This recipe serves 4–6 people.
Preparation time: 10 minutes (plus 15–30 minutes optional marination)
Cooking time: 35–40 minutes
Total time: 45–70 minutes (depending on marination time)
Variations
- Boneless Option: Substitute with boneless, skinless thighs. Reduce bake time to 25–30 minutes.
- Add Vegetables: Roast with baby potatoes, carrots, or green beans in the same pan for a complete one-dish meal.
- Fresh Herbs: Replace dried herbs with fresh oregano and thyme for a more vibrant flavor.
- Greek-Inspired: Add a handful of pitted kalamata olives and feta cheese before serving.
- Spicier Version: Increase chili flakes or add a pinch of cayenne pepper to the marinade.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked and cooled chicken thighs for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or in the microwave until heated through. For crispy skin, reheat in a skillet over medium heat.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless thighs work well. Reduce baking time to 25–30 minutes and check for doneness with a meat thermometer.
What’s the best way to get crispy skin?
Bake uncovered and broil for the final 2–3 minutes. Make sure the skin is facing up and well-exposed during roasting.
Do I need to marinate the chicken?
Marinating is optional but recommended. Even a short 15-minute marination enhances the flavor significantly.
Can I use chicken breasts instead?
You can, but chicken breasts tend to be drier. If using breasts, reduce baking time to 25–30 minutes and monitor closely to avoid overcooking.
What herbs pair well with lemon?
Oregano, thyme, rosemary, and parsley all pair well with lemon and garlic in savory dishes like this one.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor, but bottled juice can be used in a pinch.
What side dishes go well with this chicken?
This dish pairs well with rice, couscous, roasted vegetables, mashed potatoes, or a crisp green salad.
Can I cook this recipe in a skillet?
Yes, a cast iron skillet is ideal for both marinating and baking. It retains heat well and helps achieve crispy skin.
How can I make the dish dairy-free?
The recipe is naturally dairy-free as long as you don’t serve it with sides that contain dairy.
Can I prepare this recipe ahead of time?
Yes. You can marinate the chicken and keep it refrigerated up to 24 hours in advance. Bake just before serving for best results.
Conclusion
Baked Lemon Herb Chicken Thighs are the perfect combination of simplicity and sophistication. With a zesty, herb-infused marinade and tender, juicy meat, this recipe delivers on both flavor and convenience. Whether you’re serving it for a weeknight family dinner or preparing it in advance for meal prep, it’s a reliable and delicious option you’ll return to again and again.
PrintBaked Lemon Herb Chicken Thighs
Juicy, golden, and bursting with zesty flavor, these Baked Lemon Herb Chicken Thighs are roasted in a garlic-lemon sauce for a delicious, easy dinner perfect for weeknights or meal prep.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4–5 garlic cloves, minced
- 1½ tsp dried oregano
- 1 tsp thyme
- ½ tsp paprika
- ½ tsp chili flakes (optional)
- Salt and black pepper, to taste
- Fresh lemon slices (for garnish)
- Fresh oregano or parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or cast iron skillet.
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, chili flakes, salt, and pepper.
- Pour the marinade over chicken thighs and rub in well. Let marinate for 15–30 minutes if time allows.
- Place chicken thighs skin-side up in the prepared baking dish. Pour any leftover marinade over the top.
- Add lemon slices between and on top of the thighs.
- Bake uncovered for 35–40 minutes, or until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).
- Optional: Broil on high for 2–3 minutes for extra crispy skin.
- Spoon pan juices over chicken and garnish with fresh herbs. Serve with rice, potatoes, or crusty bread.
Notes
- Marinating the chicken enhances the flavor but is optional for a quicker meal.
- Leftovers store well in the fridge for up to 3 days and are great for meal prep.
- Use boneless thighs if preferred, but reduce bake time by 5–10 minutes.
- Pair with roasted vegetables or salad for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 290
- Sugar: 0g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 110mg