Fresh and earthy, this simple lemon and herb chicken whips up in a flash. The recipe is very simple which makes it really easy to adjust to your preferences.
These lemon and herb chicken thighs make a regular appearance on our menu. I think by now you know that I love chicken, and specifically chicken thighs, so this is just another great and easy way to prepare them.
This recipe is very simple, so with only 6 ingredients, it’s hard to resist.
Though some marinating is recommended it still makes a perfect weeknight meal. Let me explain!
The marinade comes together in less than 5 minutes so it’s super easy to make in the morning. Throw it in a sealable bag with the chicken and leave it in the fridge until you get home from work.
As always, I recommend making sides that can bake next to the chicken in the oven and you’ll have a great dinner with minimal effort.
Preparing Lemon and Herb Chicken
Ingredients
Chicken thighs: Use bone-in, skin-on chicken thighs for this dish. They are easy and quick to cook and always turn out moist.
Dried rosemary: Made from fresh rosemary, this herb is potent with aroma and flavour. It is an evergreen plant with long leaves on a stiff stem. The leaves are picked and dried to make dried rosemary.
Dried thyme: Made from fresh thyme, this herb has an amazing flavour that goes so well with most meats. It is part of the mint family and is a small bush, with branches that are covered in small leaves. These leaves are picked and dried to make dried thyme.
Lemon: Lemons are a citrus fruit loaded with vitamin C. These somewhat oval, yellow fruit are packed with flavour. They are sour and sometimes tart and add freshness to recipes. For this recipe, we are using the juice of a lemon. 
Olive oil: Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
How to Make Lemon and Herb Chicken Thighs
Marinate the Chicken
Start by juicing half a lemon.
Next prepare the herbs. If you are using dried herbs, it’s a good idea to crush them a little in a mortar with a pestle, if you have them.
You don’t need to grind them into powder. The purpose here is to bring out the aroma and flavours of the herbs a little more.
In a small bowl or measuring cup combine the herbs, lemon juice, oil and salt.
Place the chicken thighs in a sealable container or bag and pour the marinade over the chicken.
Let the chicken marinate for 30 minutes in the refrigerator.
If you don’t have the time to marinate, you can definitely bake the chicken right away however the flavour will just remain on the surface.
Tip: Don’t marinate chicken any longer than 48 hours as the acid will begin to break down the meat and will make it mushy. I usually make this marinade in the morning so
the chicken marinates throughout the day.Bake the Chicken
To bake the chicken, preheat the oven to 400°F.
Line a cookie sheet with parchment paper or a silicone baking mat.
I like to use the baking mats with marinated chicken thighs because they don’t need to be crisp on the bottom. Also, the chicken ends up baking in the marinade absorbing even more flavour.
Using tongs, remove the chicken from the air-tight container or bag and place it on the cookie sheet skin side up. Discard any remaining marinade.
Bake in the oven for 35 minutes or until the internal temperature reaches 165°F.
Once cooked through, remove from the oven and serve immediately.
Substitutions
Chicken thighs: You can use any cut of chicken for this recipe. I am biased towards any cut that has the bone-in and skin on but that’s a personal preference. If you are using boneless, skinless thighs or breasts, I encourage you to marinate the chicken for at least 30 minutes.
Dried herbs: You can use fresh rosemary or thyme instead of dried. You will get a much bolder flavour with fresh herbs from the marinade.
Serving
This chicken is slightly tart and earthy so I love pairing it with sides that have a relatively mild flavour or ones that are on the sweeter side. I love pairing it with mashed sweet potatoes, sweet potato fries, or potato wedges.
Baby broccoli or green beans are also a great side to balance out the acidity of the chicken.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for appetizer ideas to serve before dinner? Check out our recipes:
Simple Oven-baked Lemon and Herb Chicken Thighs Recipe
Equipment
- Baking mat or parchment paper
- Juicer
- Mortar and pestle
- Air-tight container or sealable bag
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 tbsp dried rosemary
- ½ tbsp dried thyme
- ½ tbsp garlic powder
- 2 tbsp lemon juice
- 2 tbsp olive oil less oil
- ¼ tsp salt
Instructions
- Juice half of a lemon.
- Next, add the thyme, rosemary and garlic powder to the mortar and grind using the pestle. The purpose is to release the flavours. There is no need to grind the herbs down to a powder.
- Now, In a small bowl or measuring cup combine the rosemary, thyme, lemon juice, salt and oil. You can also combine all these right in the mortar or the juicer.
- Add the chicken to a sealable bag and pour the marinade over it. Seal the bag removing as much air as possible. Marinate the chicken for at least 30 minutes.
- Preheat the oven to 400°F
- Place the chicken thighs skin side up on a lined cookie sheet and bake for 35 minutes or until the internal temperature has reached 165°F.
- Serve with your favourite sides.
Pingback: Maple Brown Sugar Glazed Carrots - House of G&K Recipes
Pingback: Herbed Roasted Whole Chicken - House of G&K Recipes
Pingback: Quick Pan-Roasted Asparagus - House of G&K Recipes
Pingback: Hidden Veggie Mac and Cheese - House of G&K Recipes
Pingback: Summer Chickpea Salad with Tomatoes and Feta - House of G&K Recipes