Lemon and Garlic Baked Chicken Thighs


In the market for perfectly tender and juicy chicken thighs with golden crispy skin and loads of roasted lemon and garlic flavor, all totally achievable on a weeknight? Then this is your recipe. As a bonus, you'll blend the pan drippings into a velvety and deeply savory sauce that tastes terrific alongside mashed or roasted potatoes. You can even assemble the dish a day in advance and store it in the fridge, ready to bake for an hour as you prep any side dishes.

Active Time:
15 mins
Total Time:
1 hrs 15 mins


  • 8 (7-ounce) bone-in, skin-on chicken thighs

  • 1 medium lemon, plus more for serving

  • 16 peeled garlic cloves, divided (from 1 large head)

  • 1 (1/2 ounce) package fresh thyme sprigs, divided

  • 3 tablespoons extra-virgin olive oil

  • 1 ¼ teaspoons kosher salt, divided, plus more to taste

  • ¾ teaspoon freshly ground black pepper

  • 1 ½ teaspoons honey, plus more to taste


  1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels; set aside. Cut lemon in half lengthwise, then into thirds crosswise; discard seeds. Finely grate 4 garlic cloves on a Microplane grater.

  2. Arrange lemon slices, grated garlic, remaining 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-inch baking dish; toss briefly to disperse the grated garlic. Place chicken thighs over lemon mixture, skin side up, in a single layer. Drizzle chicken thighs with olive oil, and season evenly with 1 teaspoon salt and the pepper.

  3. Bake until chicken skin is a deep golden brown and a thermometer inserted into thickest part registers 165°F, about 1 hour. Transfer chicken to a serving platter, reserving lemon mixture in the baking dish.

  4. Remove lemon pieces from baking dish and discard. Pour remaining drippings, including garlic cloves and thyme sprigs, into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30-40 seconds. Add honey and remaining 1/4 teaspoon salt to sauce mixture and stir to combine, adding more salt or honey as desired.

  5. Remove thyme leaves from remaining sprigs and sprinkle evenly over chicken thighs. Serve thighs with sauce and additional lemon wedges, if desired.

    Lemon and Garlic Baked Chicken Thighs
    Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
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