Recipes Lemon-and-Thyme Baked Chicken Thighs Be the first to rate & review! Fragrant lemons fill out the delicious marinade for these easy baked chicken thighs. Slideshow: More Weeknight Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on August 6, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 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) Directions Preheat oven to 375°. Line a baking sheet with parchment paper. Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste. In a large bowl, combine the olive oil, balsamic vinegar, lemon juice, thyme and garlic. Add the chicken to the marinade and toss. 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. Serve with lemon wedges. Rate it Print