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Lemon Herb Baked Chicken

Juicy bone-in chicken thighs baked with lemon, garlic, and fresh herbs until golden. A simple one-pan dinner with bright, savory flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 2 lbs total)
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon lemon zest from 1 large lemon
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon thinly sliced
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • 13x9-inch baking dish or rimmed sheet pan
  • chef's knife
  • cutting board
  • measuring spoons
  • instant-read thermometer
  • small bowl

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. This step is critical for crispy skin.
  2. In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
  3. Place chicken thighs in a 13x9-inch baking dish or on a rimmed sheet pan. Pour the herb mixture over the chicken, turning to coat evenly. Arrange skin-side up.
  4. Tuck lemon slices between and under the chicken pieces. Do not place slices directly on top of the skin — they trap steam and prevent browning.
  5. Bake uncovered for 30 minutes. Then increase oven temperature to 425°F (220°C) and bake 5 more minutes, until skin is deep golden and crispy.
  6. Check internal temperature: insert an instant-read thermometer into the thickest part of a thigh (avoiding bone). It must read 165°F (74°C). If not, return to oven and check every 3 minutes.
  7. Remove from oven and let rest 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore skin crispness. Freezing is not recommended as the texture of the lemon and herbs changes.
Allergens: This recipe is free of dairy, eggs, gluten, and nuts. For specific dietary concerns, consult a qualified professional.