Baked Lemon Chicken Thighs

Juicy oven-baked lemon chicken thighs marinated with garlic, herbs, and citrus. Easy, flavorful, and perfect for a cozy dinner any night of the week.

Most of my weekends are spent working. I don’t even question it anymore—it’s just part of the rhythm. Recipe testing, photoshoots, editing, and writing—it all blends together. It’s a little messy, a little chaotic, but it’s mine.

When blogging became more than a hobby, my social life slowly faded into the background. These days, me-time looks like long walks with my husband (aka Drill Sergeant) or getting lost in a good book—usually a moody mystery or something with just enough romance to make me feel things. Oh, and cookbooks. Always cookbooks.

I dance in my kitchen like no one’s watching (because no one is), I sing terribly loud in the car, and yes, when I say “meditate,” I really mean nap.

But when the oven is on and the scent of lemon, garlic, and rosemary fills the air, that’s when I truly breathe.

This lemon chicken is baked to perfection—tender, juicy, and full of zesty flavor. It’s an easy dinner recipe that doesn’t ask much of you, but gives so much in return.

✨ Tips for Best Flavor:

• Marinate ahead: 1–2 hours or overnight for deeper flavor.
• Add lemon slices on top—they caramelize beautifully.
• Use bone-in thighs for extra juiciness (or boneless if you prefer light).
• Roast at 425°F for a golden, slightly crispy edge.

This recipe is my kind of weekend magic: simple, soulful, and made to share.

If you make my Baked Lemon Chicken Thighs, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!

RECIPES YOU MIGHT ENJOY:

Grilled Lemon Chicken Skewers–

• It’s a grilling season; nothing compares to the taste of juicy, succulent chicken cooked on the barbecue. Try these Grilled Lemon Chicken Skewers if you’re searching for a tasty and simple summer recipe.

Chicken and Zucchini Tortilla Casserole –

• In my humble home, there’s a dish that has become a family favorite, one that I affectionately call “Lasagna.” Despite its name, this delightful creation is not your typical lasagna. Instead, it is a mouthwatering Chicken and Zucchini Tortilla Casserole that has won over the hearts and taste buds of everyone in my house.

Grilled Chicken Bruschetta –

• Grilled Chicken Bruschetta is one of my favorite low-carb meals. You can serve it over salads, with potatoes, rice or even pasta and create something even more incredible

Baking Pan You might Love:

GreenLife Bakeware 18” x 13” Half Cookie Sheet Baking Pan, Non-Toxic PFAS-Free Healthy Ceramic Nonstick

Caraway Non-Stick Ceramic 9”x13” Rectangle Pan

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Yield: Serves 4 to 6

Baked Lemon Chicken Thighs

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Golden, juicy, and oven-roasted with love.
These tender, flavorful chicken thighs are marinated in fresh lemon, garlic, and herbs, then roasted until perfectly golden and crisp on the edges. Serve with a side of rice, roasted veggies, or a fresh green salad, and dinner is done and dreamy.

Prep Time 10 minutes

Cook Time 50 minutes

Additional Marinating Time 1 hour

Total Time 2 hours

Ingredients

• 8 to 10 bone-in, skin-on chicken thighs
• (about 1.3–1.6 kg / 2.8–3.5 lbs)

🧄 Marinade:

• 3 garlic cloves, minced (about 10g)
• 2 rosemary sprigs, chopped (leaves only)
• 2 lemon thyme sprigs, chopped (or regular thyme)
• Zest of 1 lemon (about 1 tsp / 2g)
• Juice of 1 lemon (about 3 tbsp / 45ml)
• ¼ cup Italian dressing (60ml)
• 1 tsp sea salt (5g)
• 1 tsp black pepper (2g)
• 1 tbsp chicken bouillon powder or paste (12g)
• 3 tbsp olive oil (45ml)
• 1/4 cup water or chicken broth

Instructions

🐓 STEP 1: MARINATE THE CHICKEN

1. In a large bowl or zip-top bag, combine all the marinade ingredients. Add the chicken thighs and coat them well.
2. Massage the marinade into the meat.
3. Refrigerate for at least 1 hour, or overnight for maximum flavor.
   
   Tip: Place the lemon zest and juice first, then the herbs, garlic, oil, and seasoning. This lets everything mingle and bloom.
   

🍳 STEP 2: PREHEAT & PREP

1. Preheat your oven to 400°F (205°C) if you want it tender and juicy.
2. Place marinated thighs skin-side up in a lightly oiled baking dish or cast iron skillet. Pour any leftover marinade on top.
   
   Optional: Scatter some extra lemon slices or onion rings on top for added aroma and flavor. I like using sheet pan but I have made tis before in dutch oven skillet and stoneware baking dishes.

🔥 STEP 3: BAKE TO GOLDEN PERFECTION

1. Roast for 45–50 minutes, or until the skin is golden and the internal temp reads 165°F (74°C).
2. ⏳ For extra crispy skin, bake for the full 50 minutes or broil for one tow two minutes at the end.

🌿 STEP 4: REST & SERVE

1. Let the chicken rest for 5 minutes before serving. Garnish with extra herbs or lemon slices.
2. Serve over rice, or potatoes, and blanched vegetables such as broccoli, asparagus or mixed veg.
   
   

Notes

• This chicken pairs beautifully with herbed rice, roasted potatoes, or a simple cucumber tomato salad.
• You can grill it instead—just reduce the cooking time and watch for flare-ups due to the oil.
• If using boneless thighs, reduce baking time to 30–35 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 153Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 29mgSodium: 646 mgmgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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