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Crispy Baked Lemon Herb Chicken Thighs

crispy baked lemon herb chicken thighs - featured image

A quick and easy recipe for crispy baked chicken thighs with a bright lemon and fresh herb marinade, delivering juicy meat and golden, crunchy skin.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1 large lemon, juiced and zested
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika (optional)
  • 1 teaspoon honey or maple syrup

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, combine lemon juice and zest, minced garlic, chopped thyme and rosemary, olive oil, salt, pepper, paprika (if using), and honey or maple syrup. Whisk until well blended.
  3. Pat chicken thighs dry with paper towels to remove excess moisture.
  4. Add chicken thighs to the marinade and toss to coat evenly. Let sit at room temperature for 15-20 minutes or refrigerate covered for up to 2 hours for deeper flavor.
  5. Place chicken thighs skin-side up on a wire rack set over a rimmed baking sheet lined with parchment paper or foil. If no wire rack is available, place directly on the baking sheet, spacing evenly.
  6. Bake in the preheated oven for 35-40 minutes, until skin is golden brown and crispy and internal temperature reaches 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes before serving.
  8. Optional: If skin is not crispy enough, broil for 2-3 minutes watching closely to avoid burning.

Notes

Patting the chicken dry before marinating is key to achieving crispy skin. Using a wire rack helps air circulate for even crispiness. If skin isn’t crispy enough after baking, broil for 2-3 minutes carefully. Marinate up to 2 hours for deeper flavor. This recipe is naturally gluten-free and dairy-free. For a spicy variation, add cayenne pepper or red chili flakes to the marinade.

Nutrition

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