Give your usual chicken dinner an upgrade with these amazing Lemon Chicken Thighs! Made with just 4 ingredients, the marinade is beyond delicious and makes the chicken SO juicy and tender. They’ll be a new favorite in your dinner rotation!
I’m always looking for new ways to dress up chicken thighs. We have them for dinner multiple times a week, so it’s nice to have a good variety of recipes. These Lemon Chicken Thighs are one of our all-time favorites. No matter how often I make them, we still go back for seconds every time!
This recipe is similar to my Chicken Thighs with Potatoes, but instead of a balsamic marinade, I opt for a zesty lemon marinade. The marinade is easy to make and has an incredible amount of flavor. All you need is lemon juice, olive oil, garlic, and seasonings.
Then, just toss the marinade and chicken together and let me tell you – something truly magic happens! These Lemon Chicken Thighs are tender and juicy on the inside with a golden brown, crispy skin. They’re fresh and zesty with a savory element from the garlic and oregano – SO good!
Not to mention, Lemon Chicken Thighs are gluten-free, low-carb, Keto, and Whole30 friendly. Plus, you can serve them with just about anything and it’ll be delicious! I know you’re going to enjoy this recipe as much as we do!
Recipe Ingredients:
- Chicken thighs — I use bone-in, skin-on chicken thighs. The inside stays moist while the outside gets nice and crispy.
- Olive oil — This is the base of our marinade, so opt for a good tasting olive oil.
- Lemon juice — Freshly squeezed will yield the best flavor! You can also use some lemon zest too.
- Garlic — I use 2 garlic cloves, but you’re certainly welcome to use more.
- Seasonings — A mix of dried oregano and kosher salt and black pepper to taste. If you have fresh herbs on hand, toss them in! The marinade would be especially good with fresh thyme and fresh parsley.
Optional: A little bit of mustard or paprika would be a great addition to the marinade too.
Instructions To Make Lemon Chicken Thighs
- First, preheat your oven to 400°F.
- Combine the marinade ingredients in a small bowl and mix well.
- Add the marinade and chicken thighs to a large bowl or resealable bag.
- Then, let it build flavor in the fridge for 30 minutes to 4 hours.
- Before you cook the chicken, let it sit at room temperature for 10 minutes.
- Then, place the thighs in a baking dish (skin side up) and roast for 30-40 minutes.
- Remove the lemon chicken thighs from the oven and let them rest.
- Garnish with fresh lemon slices and enjoy this delicious lemon garlic chicken!
Note: The marinade is super versatile and great with other proteins, too. We love it on pork, shrimp, chicken breasts, and lamb chops.
Olivia’s Recipe Tips
- For extra crispy skin, broil the chicken for the last 1-2 minutes. Just be sure to keep a close eye on it!
- Don’t forget to preheat the oven! A hot oven will cook the chicken evenly and make the skin nice and crispy.
- Before serving, let the chicken rest for a few minutes. This allows the juices to settle, making the meat even more juicy and tender.
- To ensure the chicken is cooked through, you can use an instant-read thermometer to check for an internal temperature of 175°F (80°C).
- Be sure to save the juices from the lemon-garlic chicken thighs! You can use it to make a lemony pan sauce to drizzle on top.
Frequently Asked Questions
Because the marinade has a lot of acid in it, I don’t recommend going past the 4-hour mark. This can make the chicken too tender and change the texture.
You certainly can! See my baked chicken breast recipe for cooking time and tips! The marinade is great with boneless skinless chicken thighs and drumsticks, too!
Absolutely! You can prep it up to a week in advance and keep it in the fridge. I like to store it in a mason jar so I can give it a good shake before I use it. Just be sure to discard any marinade that came in contact with raw meat.
How To Store Leftovers
To Store: Keep the leftovers in an airtight container in the fridge for up to 4 days. Or, portion them into meal prep bowls for the week like I do!
To Freeze: You can either freeze the chicken thighs whole or shred them first. Then, place them in a freezer-safe bag and freeze for up to 3 months.
To Reheat: The oven is the best way to reheat lemon chicken thighs. It keeps the skin nice and crispy without drying out the meat.
What To Serve with Lemon Chicken Recipe
Serve them over mashed potatoes to soak up all the juice from the chicken or even with fluffy rice. Also, don’t forget a piece of garlic bread to dip in all the lemony goodness!
Another great option is to serve with this parmesan lemon asparagus skillet that complements this dish wonderfully or we also love to pair these lemon chicken thighs with simple air fryer broccoli.
This recipe also is perfect with these Greek chicken salad bowls.
If you’re looking for more recipes to spice up chicken thighs, I have tons to try! These Dijon Chicken Thighs also require just 4 ingredients, and my Chimichurri Chicken is perfect for cooking on the grill!
More Chicken Thigh Recipes to Try!
Lemon Chicken Thighs
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Ingredients
- 6 chicken thighs
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 garlic gloves minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Equipment
- 1 casserole dish This set of nesting casserole dishes is fantastic!
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make the marinade.
- Place the chicken thighs in a shallow dish or a resealable plastic bag. Mix them with the marinade, ensuring they are well coated. Then, refrigerate for 30 minutes to 4 hours.
- Remove the marinated chicken thighs from the refrigerator and let them sit at room temperature for about 10 minutes.
- Place chicken thighs in a baking dish and bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove from the oven and let the chicken rest for a few minutes before serving.
Tips
- Use chicken thighs that are similar in size so they cook evenly.
- You can also bake this in a large cast iron skillet if you prefer.
- I always recommend fresh lemon and garlic over the pre-packaged kind.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Gail says
Can the chicken be cooked in an air fryer?
Olivia says
Yes you can cook the chicken in the air fryer for sure.
Mike Wykeham says
I saw the recipe yesterday morning and cooked it last night, it was one of your best, thanks Olivia, this one is a keeper!
Olivia says
I’m so happy that you liked it!!! It’s a very good one indeed 😉