Oven Baked Lemon Garlic Chicken Thighs

Grilled chicken thighs with crispy skin, garnished with lemon slices, fresh thyme, roasted garlic cloves, and a small cup of sauce, served on a wooden board.

5 from 2 votes

These Oven Baked Lemon Garlic Chicken Thighs are juicy, crispy, and loaded with fresh lemon, garlic, herbs, and simple seasoning.

Prep Time10

Cook Time35

Resting Time5

Total Time50

Servings:

Ingredients

6 bone-in skin-on chicken thighs, about 2 1/2 to 3 pounds
2 tablespoons olive oil
1 lemon zested and juiced
4 garlic cloves minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon smoked paprika optional
1 tablespoon chopped fresh parsley optional, for garnish

Instructions

Preheat the oven to 425°F. Line a baking sheet with foil or use a rimmed baking dish. Pat the chicken thighs dry with paper towels so the skin can brown properly in the oven.
In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, kosher salt, black pepper, dried oregano, and smoked paprika if using. Mix until the seasoning is evenly combined.
Add the chicken thighs to the bowl and toss until each piece is fully coated in the lemon garlic mixture. Let the chicken sit for 10 to 15 minutes if time allows so the seasoning can settle into the meat. Refrigerate the chicken during this optional seasoning rest; add the 10–15 minutes to the total time if used.
Arrange the chicken thighs skin-side up on the prepared baking sheet or in the baking dish. Make sure the pieces are not packed too tightly so the heat can circulate and the skin can crisp.
Bake for 30 to 35 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F in the thickest part of the thigh. Insert the thermometer away from bone; allow more time if needed to reach 165°F.
For extra crispy skin, turn the broiler on for 1 to 2 minutes at the end. Watch the chicken closely because the skin can darken quickly under the broiler. Use only broiler-safe cookware, with no parchment under the broiler; this optional step adds 1–2 minutes.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Spoon a little of the pan juice over the top if desired.
Garnish with chopped fresh parsley and serve with lemon wedges, rice, potatoes, vegetables, or your favorite sides.

Video

Notes

Zest the lemon before squeezing it, avoiding the bitter white pith.
Leave room between the thighs so hot air can circulate.
Check for 165°F away from bone and rest 5 minutes; larger thighs may need longer.

Estimated nutrition. Per one-sixth of the chicken and lemon-garlic mixture, using the midpoint of the listed chicken weight range. Bones are excluded using 85% edible meat-and-skin yield. All oil is counted; optional paprika and garnish are excluded.

Nutrition