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A photo of a plated serving of baked lemon herb chicken thighs on a white ceramic plate. The chicken thighs are golden brown with crispy skin, garnished with fresh chopped rosemary and lemon slices. The dish is served alongside roasted potatoes and steamed asparagus. The plate is set on a wooden board, and there is a lemon wedge and a sprig of rosemary on the plate. The background has a beige linen cloth.

Baked Lemon Herb Chicken

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Looking for a simple yet flavorful chicken recipe? This baked lemon herb chicken is juicy, infused with fresh citrus and herbs, and perfectly roasted for a golden, crispy finish. It’s an easy, healthy, and delicious meal the whole family will love!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil
  • 2 lemons juiced and zested
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Baking Sheet For baking the chicken evenly
  • Mixing Bowl For marinating the chicken
  • Tongs For handling the chicken without losing juices

Method
 

  1. In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and black pepper.
  2. Add the chicken thighs to the bowl and toss to coat evenly. Let marinate for at least 30 minutes.
  3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. Place the marinated chicken thighs skin-side up on the baking sheet.
  5. Bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
  6. For extra crispiness, broil the chicken for 2-3 minutes at the end of baking.
  7. Let the chicken rest for a few minutes before serving. Garnish with fresh lemon slices and rosemary.

Notes

  • For a stronger lemon flavor, add more lemon zest before serving.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • If using boneless chicken, reduce cooking time by 5-7 minutes.

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