Lemon and Garlic Baked Chicken Thighs

This recipe was delicious and easy! I read the reviews before I made it so I also rubbed the garlic all over the chicken plus under the skin and I smashed the extra garlic that goes underneath the chicken. I had tons of liquid left and made the sauce it was very rich. Another reviewer mentioned adding white wine To tone down the lemon flavor I believe but I think I will try that next time (or a splash of chicken broth) maybe to thin the sauce a little bit but everyone loved it as is. Will definitely make again! Winner recipe!

Haven't tried, so won't rate (hate when people do that, lol), but I see no mention of parchment paper....Guess I have to rate!

Worked out great. I added a splash of white wine during baking as my lemon variety was very large and very ripe so the flavor was very strong.

I don’t understand where the recipe went wrong for others. Incredibly simple, only a handful of ingredients and AMAZING taste. This was 5 star chicken, restaurant quality. The only thing I modified was I rubbed the grated garlic onto the chicken. Will make again and again.

I just made this and it was easy and delicious. Other reviewers said that this recipe did not yield enough liquid for the sauce. I had plenty of sauce, probably at least 2 cups, enough for the chicken and some tossed with fettuccine. It’s important to use the bone-in chicken to produce that much liquid. I did use only about half the garlic this called for. It was still very flavorful.

This was a waste of ingredients - there's not enough liquid, ended up with a dish full of burned nonsense. Definitely not enough to make a sauce at the end of an hour.

Honestly we couldn’t taste
the lemon. I’d double or triple the amount

The chicken roasted nice and crisp with a juicy interior. However, there were no drippings with which to make a pan sauce. If I had prepared it in a skillet, I might have been able to deglaze the pan and recover this. I used a casserole dish. Loved the garlic aroma. One has to expect most liquid to reduce to nothing after an hour in a 425 degree oven.

Meh. Flavor isn't bad, but the chicken has that "boiled" texture and look. House reeks of garlic. Will use the chicken for soup.

Thank you for sharing your recipe however Rinse the chicken? I heard that you just contaminated your sink when you do that. Besides plain water doesn't wash the chicken. I hope you review this first step on your recipe. Thanks!

Made this today and it was super flavorful. Only problem.... even though I used parchment paper the skin stuck and tore off the chicken. It was the most flavorful piece and would have made the meal soooo much better. Recommendations to prevent this from happening again?

Made this last night and took note of the other comments. Added 1 tsp. oregano to the marinade. I let the chicken rest in a bag in the marinade for about 30 minutes, turning a couple times to really coat. I sprinkled with salt and pepper once it was on the baking sheet. I put the chicken on a cooling rack on the baking pan so it wouldn't sit in the juice/fat as it cooked and I let it bake skin side up. Cooked about 40 minutes then I broiled it a few minutes to really crisp the skin. Watch so it doesn't burn. Chicken was delicious and moist with crisp skin. Served with Greek salad. We will make again!

This recipe is terrible. No flavor and the parchment paper does not work as the chicken does not get crisp.....with the fat that comes off the chicken there is too much liquid and the chicken get boiled and becomes tough...

I made this for 2 of us with 4 thighs but we each only ate 1. It is a simple and good recipe but nothing special. the lemon juice/marinade doesn't really come through and the skin didn't crisp up as I would have thought as the photo shows. They were juicy and tasty though.

Interesting too much juice