Baked Lemon Garlic Chicken Thighs are the perfect weeknight dinner solution. This high-protein, low-effort recipe requires minimal cleanup and delivers incredibly tender, juicy chicken with crispy, golden skin. The bright acidity of fresh lemon combined with the savory depth of roasted garlic and aromatic herbs transforms simple chicken thighs into a gourmet meal that the whole family will love.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 large lemon, sliced into rounds (plus 2 tablespoons fresh lemon juice)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Prep the Oven and Chicken: Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels. Drying the skin is key to getting it crispy.
- Make the Marinade: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, rosemary, oregano, paprika, salt, and black pepper.
- Season the Chicken: Rub the marinade generously all over the chicken thighs, making sure to get underneath the skin.
- Assemble in Baking Dish: Place the lemon slices in a single layer at the bottom of a baking dish. Arrange the chicken thighs on top of the lemon slices, skin-side up.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the skin is crispy and golden, and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes before serving, spooning the pan juices over the top.
Tips and Notes
- Dry the Skin: Moisture is the enemy of crispy skin. Always pat the chicken dry with paper towels before seasoning.
- Use Pan Juices: Don’t let the juices in the bottom of the dish go to waste! Pour them over the chicken when serving, or use them to flavor roasted potatoes or rice.
