Description
Deliciously marinated chicken thighs baked to perfection with a zesty lemon sauce.
Ingredients
Scale
- 1 tbsp lemon zest
- 1 ½ tsp sea salt
- 2 tsp black pepper, divided
- 1 tsp dried basil
- ¾ tsp paprika
- ½ tsp ground coriander
- 4 tbsp olive oil, divided
- 6–8 skin-on, bone-in chicken thighs (about 1 1/2 lbs | 680g)
- 2 tbsp butter
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- ½ tsp garlic powder
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large baking dish with foil or baking paper then place an oven safe wire rack inside the pan. Spray with a bit of oil and set aside.
- Mix Marinade: Add lemon zest, salt, 1 tsp pepper, basil, paprika and coriander to a small bowl and whisk together until combined. Stir in 2 tbsp olive oil.
- Marinate Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture then place on the wire rack. Dollop a little bit of the spice mix over each chicken thigh, then use your hands to rub the marinade all over each thigh. Try to get some of the marinade under the skin too, if possible.
- Bake: Rearrange the thighs so they are positioned skin-side up. Leave a couple inches in between each thigh so ensure airflow around all sides. Bake in the middle of the oven for 35 minutes.
- Sauce: In a small sauce pan combine the remaining 2 tbsp oil and 1 tsp black pepper with butter, honey (or maple), lemon juice, garlic powder and about half the chopped parsley. Warm over a medium heat until the butter melts. You can also mix this in a microwave – use a heat safe bowl and cook 30-60 seconds until the butter melts.
- Add Sauce: After the chicken has baked 20 minutes, remove from the oven. Brush the lemon sauce over both sides of chicken thighs then return to the oven. Bake another 5-10 minutes or until cooked through.
- Optional: Turn the oven heat up all the way to broil a final 2-3 minutes to caramelise/thicken the sugar in the sauce to make it more glaze-like.
- Finish: Remove the chicken from the oven and brush with the remaining sauce if you like. Sprinkle remaining parsley over top and serve with extra lemon slices.
- Leftovers: Cool cooked chicken to room temperature then store in an airtight container and refrigerate 3-4 days.
Notes
- For extra flavor, let the chicken marinate for a few hours or overnight.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 150mg