Dinner Poultry Dishes Chicken Main Course Baked Chicken Lemon and Garlic Baked Chicken Thighs 5.0 (4,338) 37 Reviews These lemon-garlic chicken thighs get a savory boost from lots of fresh thyme. The recipe takes just 15 minutes to put together and is ready after an hour in the oven. By Karen Rankin Karen Rankin Karen Rankin is a chef, recipe developer and tester, and food stylist with more than 25 years of experience cooking and entertaining. In addition to Food & Wine, Rankin has contributed to Cooking Light, Eating Well, Real Simple, and Southern Living. Food & Wine's Editorial Guidelines Updated on April 22, 2023 Save Rate PRINT Share Active Time: 15 mins Total Time: 1 hr 15 mins Servings: 4 You can pull off perfectly tender and juicy oven-baked chicken thighs with golden crispy skin and loads of roasted lemon and garlic flavor on a weeknight with this recipe. As a bonus, you'll blend the pan drippings into a velvety and deeply savory sauce that tastes terrific alongside mashed or roasted potatoes. You can even assemble the lemon garlic chicken thighs a day in advance and store it in the fridge, ready to bake for an hour as you prep any side dishes. For your grocery list, you'll just need to pick up eight chicken thighs, a couple lemons, garlic, and a package of fresh thyme. (Oh, and feel free to use a garlic press if it helps speed up your prep process a bit). Cook Mode (Keep screen awake) Ingredients 8 (7-ounce) bone-in, skin-on chicken thighs 1 medium lemon, plus more for serving 16 peeled garlic cloves, divided (from 1 large head) 1 (1/2-ounce) package fresh thyme sprigs, divided 3 tablespoons extra-virgin olive oil 1 ¼ teaspoons kosher salt, divided, plus more to taste ¾ teaspoon freshly ground black pepper 1 1/2 teaspoons honey, plus more to taste Directions Diana Chistruga Gather the ingredients. Diana Chistruga Preheat oven to 425°F. Pat chicken thighs dry with paper towels; set aside. Cut lemon in half lengthwise, then into thirds crosswise; discard seeds. Finely grate 4 garlic cloves on a microplane grater. Diana Chistruga Arrange lemon slices, grated garlic, remaining 12 garlic cloves, and half of thyme sprigs in a single layer in a 13- x 9-inch baking dish; toss briefly to disperse the grated garlic. Diana Chistruga Place chicken thighs over lemon mixture, skin side up, in a single layer. Drizzle chicken thighs with olive oil and season evenly with 1 teaspoon salt and the pepper. Diana Chistruga Bake until chicken skin is a deep golden brown and a thermometer inserted into thickest part registers 165°F, about 1 hour. Transfer chicken to a serving platter, reserving lemon mixture in the baking dish. Diana Chistruga Remove lemon pieces from baking dish and discard. Pour remaining drippings, including garlic cloves and thyme sprigs, into a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Diana Chistruga Process until smooth, about 30 to 40 seconds. Add honey and remaining 1/4 teaspoon salt to sauce mixture and stir to combine, adding more salt or honey as desired. Diana Chistruga Remove thyme leaves from remaining sprigs and sprinkle evenly over chicken thighs. Serve thighs with sauce and additional lemon wedges, if desired. Diana Chistruga Rate It Print