Description
A bright and comforting lemon chicken recipe, perfect for busy weeknights.
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless breasts if preferred)
- 3 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 2 lemons (zest of 1, juice of 2)
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon red pepper flakes for warmth
- Fresh parsley for garnish
Instructions
- Pat the chicken dry with paper towels to help the skin crisp. Season both sides with salt and pepper, and gently rub in the lemon zest.
- In a small bowl, mix olive oil (or melted butter), minced garlic, lemon juice, honey, and thyme until combined.
- Preheat the oven to 425°F (220°C). Place chicken skin-side up in a baking dish or sheet pan. Pour the lemon glaze over the chicken, making sure to spoon some under the skin for extra flavor. Roast for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp. If the skin isn’t browned enough, finish under the broiler for 1–2 minutes—watch closely to avoid burning.
- Let the chicken rest for 5 minutes to lock in juices. Garnish with fresh parsley and an extra squeeze of lemon.
Notes
Pat chicken really dry before seasoning for a crisp exterior. Use a thermometer for perfectly cooked meat and ensure to space between pieces to avoid overcrowding the pan.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American