Oven baked lemon chicken thighs

Oven baked lemon chicken thighs

Lemony, juicy, tender and flavourful. These oven baked lemon chicken thighs are easy and convenient, making it the ideal healthy weeknight dinners!

4.80 from 5 votes

Print Pin Save

Prep Time: 5

Cook Time: 20

Marinating Time: 30

Total Time: 55

Servings: people

Calories: 345kcal

Ingredients

▢ 1 kg /2.2lbs chicken thighs, boneless, skinless (note 1)
▢ 1 lemon zest & juice
▢ 1 tablespoon dark brown sugar substitute: honey or caster sugar
▢ 1 teaspoon dried thyme
▢ 3 cloves garlic minced
▢ 2 tablespoon olive oil
▢ ½ teaspoon sea salt
▢ ½ teaspoon black pepper

Instructions

Combine all ingredients (except chicken thighs and lemon) into a mixing bowl.
Using a small zester/grater, add the zest of 1 lemon into the mixing bowl. Cut the lemon in half, thinly slice half of the lemon (the other half will be used to squeeze onto chicken) and aside for later.
Add chicken thighs into the bowl and thoroughly mix well. Cover and marinate for 30 minutes. (note 2)
Preheat oven to 180°C/350°F.
Spread marinated chicken thighs onto a lined baking tray, leaving wiggle room in between each piece. Squeeze a few drops of lemon juice onto each chicken thigh. Scatter thinly sliced lemons onto the tray. Place in the middle rack of the oven and bake for 10 minutes.
Take the chicken out of the oven, turn the oven temperature up to 200°C/400°F.
Flip chicken over with a pair of tongs and squeeze a little more lemon juice on top. Return in the oven but on the top shelf for 10 more minutes or until juices runs clear when the thickest part of a thigh is cut through.
Baste chicken with chicken juices just before serving.

Notes

Note 1. Chicken thighs if using bone-in, skin-on chicken thighs, increase cook time to 30 minutes or until chicken juice runs clear when the thickest part is cut through. Also, no need to flip the chicken halfway when cooking with skin-on. This will allow the skin to crisp up and get all yummy.

Note 2. Marinating chicken will help make the chicken tender, juicy and really flavourful. Even 15 minutes is better than none so don't skip this step!

Bring the chicken up to room temperature before cooking. Helps with even cooking and juicier chicken. For this recipe, let it sit in the fridge for the first 10 minutes then take it out onto the kitchen bench for the remaining 20 minutes.

Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition