Home
Meat + Poultry
Chicken
Lemon-and-Garlic Baked Chicken Thighs

Lemon-and-Garlic Baked Chicken Thighs

Name: Lemon-and-Garlic Baked Chicken Thighs
Total time: 45 min
Yield: Serves : 4
Ingredients: 2 pounds bone-in chicken thighs, with skin; Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 3 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon brown sugar; 4 cloves garlic, minced; Lemon wedges, for serving

original-201404-r-lemon-garlic-baked-chicken-thighs.jpg

Active Time

N/A

Total Time

45 MIN

Yield

Serves : 4

Classic and always wonderful, juicy baked chicken thighs make the perfect weeknight dinner. Plus: More Chicken Recipes

Ingredients

2 pounds bone-in chicken thighs, with skin
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon brown sugar
4 cloves garlic, minced
Lemon wedges, for serving

How to Make It

Step 1

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

Step 2

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

Step 3

In a large bowl, combine the olive oil, lemon juice, brown sugar and garlic. Add the chicken to the marinade and toss.

Step 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.

Step

Step 5

Serve with lemon wedges.

You May Like

Aggregate Rating value: 5

Review Count: 4303

Worst Rating: 0

Best Rating: 5

Author Name: Lisa Ripley

Review Body: 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!

Review Rating:

Date Published: 2019-09-26

Author Name: HBcook

Review Body: 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.

Review Rating:

Date Published: 2019-08-20

Author Name: JRR511

Review Body: 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...

Review Rating:

Date Published: 2019-09-09

Author Name: Wendy Price

Review Body: Interesting too much juice

Review Rating:

Date Published: 2019-05-24

Author Name: CarliG

Review Body: 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!

Review Rating:

Date Published: 2020-01-21

Author Name: PJ Avery

Review Body: 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?

Review Rating:

Date Published: 2020-01-19

Your Profile

Lemon-and-Garlic Baked Chicken Thighs

Ingredients

How to Make It

You May Like

Read More

Sign Up for The Dish