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Lemon Chicken Thighs

Servings: 4


  • 1/4 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


  • 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 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.