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Juicy chicken thighs are bursting with zesty Greek flavors in this recipe for Baked Lemon Chicken Thighs. Easy to make with simple ingredients, it’s your go-to healthy, satisfying dish that’ll simplify your weeknight dinner routine!
Chicken thighs are a superhero in my kitchen—affordable, versatile, and always on hand when I need a quick, delicious dinner. I’ve dressed the juicy thighs in all kinds of fun flavors, like smoky BBQ and fiery harissa, but when I need something a little more simple, I turn to these Baked Lemon Chicken Thighs.
Picture succulent chicken thighs soaked in a bright and flavorful Greek-style marinade; it’s a one-way ticket for your taste buds to the sun-kissed shores of the Mediterranean. Once the chicken thighs have soaked in the lemony, garlicky goodness, all that’s left to do is bake them to golden brown perfection. Voila! The taste of Greece has arrived on your dinner plate.
Recipe features
- Prepping this bright and tangy chicken dinner is quick and easy, making it a new go-to for busy weeknight meals.
- Juicy chicken thighs are marinated in a lemon garlic marinade for bold Greek-inspired flavors.
- These easy baked lemon chicken thighs turn out tender and juicy every time. Seriously, you can’t mess up this recipe!
Ingredients
Chicken thighs – Skinless boneless chicken thighs are my favorite for baking. They stay moist and juicy, even when slightly overcooked, making them more forgiving than chicken breasts. You can use bone-in chicken thighs if you want but they’ll need to be baked for slightly longer. Frozen chicken thighs also work, but remember to thaw them in the fridge overnight before soaking them in the marinade.
Butter – It’s melted and used as the base of the marinade for lots of richness. I prefer to use unsalted butter but salted can be used if that’s what you have on hand. Just reduce the excess salt in the marinade.
Lemon juice – The co-starring ingredient! Freshly squeezed lemon juice gives the marinated chicken a delightfully bright and tangy flavor and helps tenderize the meat.
Dried herbs – I used dried oregano and thyme because their earthy, herbal flavors balance and complement the tangy lemon marinade.
Instructions
Step 1: Make the marinade. Whisk the melted butter, lemon juice, garlic, oregano, salt, thyme, and ground black pepper in a bowl until combined.
Step 2: Marinate the chicken. Place the chicken thighs in a plastic bag or shallow dish, pour the marinade overtop, and then transfer the chicken to the fridge to marinate.
Step 3: Bake and broil. Transfer the marinated chicken to a baking dish and pour the remaining marinade over top. Bake until the juices run clear, then finish under the broiler for a few minutes.
Step 4: Serve. Take the chicken out of the oven, let it rest for a few minutes, then slice and enjoy!
Tips and FAQs
- Try to use freshly squeezed lemon juice instead of the bottled stuff. The fresh and zesty flavors are hard to beat!
- Marinate the chicken thighs for a minimum of 1 hour or a maximum of 12 hours for the best flavor.
- Don’t forget about broiling! Finishing the baked chicken thighs under the broiler for 2 or 3 minutes is the key to a golden brown crispy skin. Just don’t walk away from the oven or else the chicken may go from golden and crispy to a burnt disaster.
Tip
After baking, set the chicken aside to rest for about 5 minutes. This gives the natural juices and flavors time to soak back into the meat.
Variations
- Briny things – Add olives and capers to your lemon baked chicken thighs during the last few minutes of baking to enhance the Mediterranean flavors.
- For more lemony goodness – Stir 1 to 3 teaspoons of lemon zest into the marinade or bake the chicken thighs with lemon slices in the pan.
- Customize the marinade – Try incorporating different herbs, like rosemary, parsley, sage, and basil. Add a pinch of smoked paprika, crushed red pepper flakes, or cayenne for a hint of heat. Or, make this lemon chicken thighs recipe with my Greek chicken marinade instead.
- Top with cheese – After baking, sprinkle the chicken with grated parmesan or feta, then finish it under the broiler so the cheese can melt.
Serving suggestions
I recommend serving this lemon butter chicken recipe over a bed of mashed potatoes, potato wedges, quinoa, or couscous with something zesty on the side, like my sun-dried tomato salad or zesty quinoa salad. Want to keep it simple? Pair the chicken with sautéed asparagus, sautéed spinach, or a simple green salad instead.
How long does it take to bake lemon chicken thighs?
This meal for 6 took approximately 25 minutes in the oven. Keep in mind that the cooking times may vary depending on the amount of chicken thighs you’re cooking and their size and thickness. It’s always best to use a meat thermometer to check that they reach a safe internal temperature of 165°F.
Can I grill the chicken thighs instead?
Absolutely! Grill the lemon chicken thighs over medium-high heat for 6 to 8 minutes per side or until they reach an internal temperature of 165°F. Brush them with the reserved marinade while grilling for extra flavor.
Can I use chicken breasts instead of chicken thighs?
You can, but know that chicken breasts don’t need to bake as long. Only bake the chicken breasts for 18 to 20 minutes or until they reach a safe internal temperature of 165°F.
Storage
Refrigerator: Let the oven-baked lemon chicken thighs cool before placing them in an airtight container and storing them in the fridge for 3 to 4 days.
Freezer: Transfer the thighs to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More easy chicken dinners
If you made these lemon garlic chicken thighs, be sure to leave a comment and star rating below. Thanks!
Baked Lemon Chicken Thighs
Juicy chicken thighs are bursting with zesty Greek flavors in this recipe for Baked Lemon Chicken Thighs. Easy to make with simple ingredients, it’s your go-to healthy, satisfying dish that’ll simplify your weeknight dinner routine!
Servings:
Instructions
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Melt the butter in a bowl or glass measuring cup, then add the lemon juice, garlic, oregano, salt, thyme, and pepper to the bowl and whisk.
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Place the chicken in a plastic storage bag, or in a shallow dish, then pour the marinade overtop. Place the chicken in the refrigerator and allow it to marinate for at least 1 hour, or up to 8 hours.
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When you’re ready to bake, preheat the oven to 425° F. Place the chicken into a 9×13 baking dish, then pour the marinade overtop. Bake the chicken for 25 minutes, then switch the oven to BROIL and broil it for 2-3 minutes.
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Remove from the oven, slice and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 1g | Protein: 29g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 583mg | Potassium: 392mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
