Lemon-and-Thyme Baked Chicken Thighs
This dish is simple yet elegant, combining juicy chicken thighs with the bright freshness of lemon and the earthy aroma of thyme. It’s perfect for a weeknight dinner or a casual gathering.
Ingredients (Serves 4)
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- Juice and zest of 2 lemons
- 4 garlic cloves, minced
- 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- ½ tsp paprika
- Salt and black pepper to taste
- Lemon slices for garnish
Method
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Prepare marinade: In a bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, paprika, salt, and pepper.
- Coat chicken: Place chicken thighs in the baking dish. Pour marinade over them, rubbing well to coat. Arrange lemon slices on top.
- Bake: Roast for 35–40 minutes, or until chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve: Garnish with extra thyme sprigs and serve hot with roasted vegetables or a fresh salad.
Notes
- For extra crispiness, broil the chicken for 2–3 minutes at the end.
- Pair with garlic mashed potatoes or herbed rice for a complete meal.
- Marinating the chicken for 1–2 hours before baking enhances flavor.
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