Lemon-and-Thyme Baked Chicken Thighs

Fragrant lemons fill out the delicious marinade for these easy baked chicken thighs.

  • Total Time:
  • Servings: 4

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  • 2 pounds bone-in chicken thighs, with skin
  • Kosher or sea salt, to taste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon dried thyme or fresh thyme leaves
  • 2 cloves garlic, minced
  • Lemon wedges, to garnish

How to make this recipe

  1. Preheat oven to 375°. Line a baking sheet with parchment paper.

  2. Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste.

  3. In a large bowl, combine the olive oil, balsamic vinegar, lemon juice, thyme and garlic. Add the chicken to the marinade and toss.

  4. Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes, or until cooked through.

  5. Serve with lemon wedges.

Contributed By Photo © Todd Porter & Diane Cu Published February 2014

497059 recipes/lemon-and-thyme-baked-chicken-thighs 2014-08-06T23:41:01+00:00 Todd Porter and Diane Cu 4|basic-easy|gluten-free|web-exclusive|weeknight-dinner|lunch february-2014 recipes,lemon-and-thyme-baked-chicken-thighs 497059

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