Baked Lemon Chicken Thighs
Ingredients
- 1 tspkosher or sea salt
- 1zest of
- 1 tspgarlic powder
- 1 tspfreshly cracked black pepper
- 2 ½ lbbone-in
skin-on chicken thighs, 6- 8 thighs*
- 2 tbspextra-virgin olive oil
divided
- juice of 1 lemon)
(use the lemon you zested
- ¼ cwhite wine
or chicken broth ), (optional
- 1lemon
thinly sliced
- 2 tbspchopped fresh parsley for garnish)
(optional
Directions
- 1
Preheat oven to 425°. Line a baking pan or baking sheet with parchment paper.
- 2
Combine the salt, lemon zest, garlic powder, and pepper in a small bowl. Rub together with your fingers to mix well. The texture will be slightly damp.
- 3
Pat dry the chicken well with paper towels and trim off some of the excess fat, if you wish. Using your hands, rub the chicken thighs with 1 tablespoon olive oil on both sides. Then rub the lemon salt over the chicken on both sides.
- 4
Add the remaining 1 tablespoon olive oil, lemon juice, and wine to the prepared baking pan. Place the chicken thighs in the pan skin side up. Nestle the lemon slices around the chicken and bake for 30 to 35 minutes or until the thighs are crispy and golden-brown on top and the internal tmperture is 165ºF.
- 5
Garnish with chopped parsley, if using. Serve warm with orzo or rice, if desired.
Baked Lemon Chicken Thighs
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About this Recipe
Craving a simple yet stunning dinner that practically cooks itself? These Baked Lemon Chicken Thighs deliver incredible flavor with minimal effort, perfect for any weeknight. You'll love how easily restaurant-quality taste comes to your table.
This recipe is a weeknight hero, transforming humble bone-in, skin-on chicken thighs into a succulent meal with remarkably crispy skin and a rich, lemony-wine sauce. The beauty lies in the baking process, which ensures the meat stays incredibly juicy while developing that irresistible golden-brown exterior and a self-basting effect that keeps everything moist.
Prepare for a symphony of bright, zesty lemon cutting through the savory richness of perfectly cooked chicken. The skin will be wonderfully crisp, giving way to tender, moist meat, all bathed in a flavorful pan sauce infused with garlic powder, fresh lemon juice, and a hint of white wine. It's a truly satisfying dish that feels gourmet but is surprisingly simple to achieve, leaving you with plentiful, delicious sauce.
You'll appreciate how the natural juices of the chicken combine with the added lemon juice and optional white wine or chicken broth to create a flavorful foundation for the dish. The thin slices of fresh lemon baked alongside infuse the chicken with even more citrus notes, creating a delightful aroma that will have everyone ready for dinner.
Feel free to experiment with the liquid: if white wine isn't on hand, chicken broth works beautifully for a slightly milder flavor profile. While fresh parsley adds a lovely touch of color and freshness, you can omit it if you prefer. You could also try other fresh herbs like thyme or rosemary if you're feeling adventurous and want to deepen the aromatic notes.
These Baked Lemon Chicken Thighs are fantastic for a casual family dinner but elegant enough for a small gathering. Serve them with a simple green salad, roasted vegetables, or a mound of fluffy rice to soak up every last drop of that amazing pan sauce.