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lemon baked chicken thighs served with smashed potatoes and sliced watermelon
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Baked Lemon Chicken Thighs

Roasted until crispy and infused with glorious lemon flavor, this is an easy weeknight meal.
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 572kcal

Ingredients

  • 8 chicken thighs bone in, skin on
  • 2 lemons washed and thin sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees
  • Wash and thin slice the lemons.
  • On a sheet pan, place lemons, three at a time, overlapping each other. 
  • Place a single chicken thigh on each of group of lemon slices
  • Salt and pepper chicken thighs and drizzle each chicken thigh/lemon slice pile generously with olive oil. Roast at 425 degrees for 30 minutes or until juices run clear and skin is crispy.

Notes

If the chicken thighs don't crisp up to your liking, just put them under the oven broiler.
Tips for Success
  • For best results, pat those chicken thighs dry before oven roasting. Removing as much excess moisture as you can will keep the skin from becoming soggy. The less steam involved in the cooking process, the crispier the chicken thigh. A paper towel works well here.
  • Line the sheet with parchment paper for easy clean up.
  • Using kitchen shears, trim any excess skin/fat from the chicken thighs. You're baking these thighs at a high temperature and trimming will temper any flare ups in the oven.
 

Nutrition

Calories: 572kcal | Carbohydrates: 6g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 175mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 2mg