Baked Lemon Chicken Thighs
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Enjoy this easy and quick recipe for Baked Lemon Chicken Thighs.
Baked Lemon Chicken Thighs
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Chicken thighs are inexpensive to purchase and great to use when on a budget. They are easy to work with and if marinated or seasoned correctly, taste phenomenal.
The prep time for this Baked Lemon Chicken Thigh recipe is literally 5 minutes. 10 minutes if you count clean up 🙂 While the chicken is baking, prepare a side and a salad and dinner is ready. Once baked the lemon butter spread melts, combines with the juices from the chicken thighs and melts in your mouth with tenderness and flavor.
This is a perfect recipe to prepare and freeze for busy evenings. Prepare everything according to instructions and freeze the baked lemon chicken thighs. Just be sure to completely thaw the thighs before baking.
TIPS HOW TO MAKE BAKED LEMON CHICKEN THIGHS:
- Butter needs to be at room temperature or else it will not mix well with the lemon juice.
- Pat the chicken thighs dry before spreading the lemon butter mixture.
- Keep an eye on the chicken. The size of the thighs may slightly alter the baking time. You want the chicken crispy on the outside and juicy and tender on the inside. Overbaking the chicken will dry the chicken thighs and they will not be as appetizing.
- Before serving, squeeze some fresh lemon juice over the baked lemon thighs (optional).
- Be sure to use a rimmed baking dish. The chicken will produce juices that you don’t want overflowing into your oven – that would not be good!
Mashed potatoes, pasta or rice are great side options to enjoy with these Baked Lemon Chicken Thighs. The buttery garlic juice is so delicious! Makes you want to just take a piece of fresh homemade bread and dip it into the buttery juices as a dip (do it! no judgment here!)
CAN I SUBSTITUTE A DIFFERENT CUT of CHICKEN?
- Bone-in chicken thigh may be used instead of the chicken thighs. If the chicken thighs purchased are larger in size, the baking time will increase. Cover the baking dish with foil for the first part of the cooking. Then, remove foil and continue cooking until chicken reaches an internal temperature of 165 F. For proper reading, don’t measure near the bone.
- Chicken breast may also be used instead of the chicken thighs if desired. Chicken breast tends to cook quicker and the timing will depend on the size of chicken breast. Determine doneness of the chicken breast with a cooking thermometer. If the chicken breast is held longer than needed, it will become dry.
I hope you enjoyed the recipe for Baked Lemon Chicken Thighs! We’d love to hear your feedback in the comments.
- 6 chicken thighs
- 4 Tbsp butter
- 1 1/2 Tbsp fresh lemon juice
- 1/2 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- Lemon slices optional
- Green Onion optional
- Preheat oven to 400°F.
- Combine butter, lemon juice, and Italian seasoning. In a small ramekin, combine paprika, garlic powder, salt and pepper.
- Pat chicken thighs dry. Lightly season bottom side of thighs with seasoning. Add to baking dish. Coat thighs with the butter/lemon mixture (spread with a butter knife).
- Add seasoning generously over chicken thighs.
- Bake 35-45 minutes or until tops of thighs are golden crispy.
- Garnish with lemon slices and green onion, optional.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)