Lemon-and-Thyme Baked Chicken Thighs

This dish is simple yet elegant, combining juicy chicken thighs with the bright freshness of lemon and the earthy aroma of thyme. It’s perfect for a weeknight dinner or a casual gathering.

Ingredients (Serves 4)

• 8 bone-in, skin-on chicken thighs


• 2 tbsp olive oil


• Juice and zest of 2 lemons


• 4 garlic cloves, minced


• 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)


• ½ tsp paprika


• Salt and black pepper to taste


• Lemon slices for garnish

Method

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.


2. Prepare marinade: In a bowl, mix olive oil, lemon juice, lemon zest, garlic, thyme, paprika, salt, and pepper.


3. Coat chicken: Place chicken thighs in the baking dish. Pour marinade over them, rubbing well to coat. Arrange lemon slices on top.


4. Bake: Roast for 35–40 minutes, or until chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).


5. Serve: Garnish with extra thyme sprigs and serve hot with roasted vegetables or a fresh salad.

Notes

• For extra crispiness, broil the chicken for 2–3 minutes at the end.


• Pair with garlic mashed potatoes or herbed rice for a complete meal.


• Marinating the chicken for 1–2 hours before baking enhances flavor.