Lemon Chicken Thighs

Lemon Chicken Thighs

I had some chicken thighs to use up so I went in search of a recipe. I found one on Simply Recipes that looked and sounded perfect. I adapted it to use what I had on hand and to suit our tastes. I wondered if marinated it in pure lemon juice without any olive oil would make the chicken too tart but it didn’t. It gave a nice lemon and herb flavor without being overpowering. The chicken was moist, tender, and delicious. We all loved it especially my husband. I served this chicken with the Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon and they paired very well together.

Lemon Chicken Thighs

How to Make Lemon Chicken Thighs

Place lemon juice, lemon zest, crushed garlic, thyme leaves, and parsley together in a zip lock bag; mix until well combined. Add the chicken thighs to the marinade. Rotate the bag so that all chicken pieces are coated evenly with the marinade. Seal the bag and place in the refrigerator to marinate for 2 hours.

Remove the chicken 20 minutes prior to baking to come to room temperature.

Preheat the oven to 425 degrees. Coat a baking pan with cooking spray.

Remove the chicken from the bag and place it on a plate. Season both sides of the chicken evenly & well with sea salt and freshly cracked pepper. Place the chicken into the prepared baking dish then drizzle a touch of olive oil on each thigh, if desired. Place into the oven and bake for 40-45 minutes, or until the juices are running clear. Halfway through baking (around 20 minutes), baste with the remaining marinade. Remove from the oven and let it rest for 5 minutes prior to serving. Enjoy.

Lemon Chicken Thighs

 

Lemon Chicken Thighs

Lemon Chicken Thighs

Servings: 4

Ingredients

  • ¼ cup of lemon juice
  • 1 tbsp lemon zest
  • 2 cloves of garlic crushed
  • 3 tsp fresh thyme leaves
  • 2 tsp fresh parsley chopped
  • 4 chicken thighs with bone & skin
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Place lemon juice, lemon zest, crushed garlic, thyme leaves, and parsley together in a zip lock bag; mix until well combined. Add the chicken thighs to the marinade. Rotate the bag so that all chicken pieces are coated evenly with the marinade. Seal the bag and place it in the refrigerator to marinate for 2 hours.
  • Remove the chicken 20 minutes prior to baking to come to room temperature.
  • Preheat the oven to 425 degrees. Coat a baking pan with cooking spray.
  • Remove the chicken from the bag and place it on a plate. Season both sides of the chicken evenly & well with sea salt and freshly cracked pepper. Place the chicken into the prepared baking dish then drizzle a touch of olive oil on each thigh, if desired. Place into the oven and bake for 40-45 minutes, or until the juices are running clear. Halfway through baking (around 20 minutes), baste with the remaining marinade. Remove from the oven and let it rest for 5 minutes prior to serving. Enjoy.
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19 Comments

  1. This is my favourite kind of recipe and made some similar dishes lately and loved them. I’ve never tried marinating in something simple like lemon juice before, though. I’ll definitely be trying this some time!

  2. Why would anyone eat a chicken breast. This looks so juicy and flavorful, throw some potatoes with it and I can serve it Sunday for dinner!!!

  3. I use to be a dyed in the wool chicken breast eater. I ate thighs, but always chose breasts first. Just the last couple of years I had a Ding Dong moment—and it wasn’t Avon calling either—-of how much more I enjoyed eating thighs in recipes. Drop a brick on my head —well please don’t. I am a believer now. This looks like a prime example of what I am talking about.

  4. Lemon + chicken thighs = delicous. I use a recipe from Donna Hay all the time. Simply place three rings (for each thigh) of sliced lemons on a baking sheet. Place a chicken thigh on each bunch of lemons and roast. So good.