Baked Lemon Herb Chicken Thighs

1. 1
   prep

   Preheat the oven and prep the chicken.

   1.Preheat oven to 400°F (200°C).

   2.Pat the chicken thighs thoroughly dry with paper towels.

   3.Trim any large pieces of excess fat from the thighs.

   TIPPatting the chicken completely dry is key — any moisture on the skin will steam instead of crisping up in the oven.
2. 2
   mix

   Make the lemon-herb marinade.

   1.In a large mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.

   2.Whisk until well combined into a uniform marinade.
3. 3
   mix · ~10 min

   Coat the chicken in the marinade.

   1.Add the chicken thighs to the bowl with the marinade.

   2.Use your hands or tongs to massage the marinade all over every piece, including under the skin where possible.

   3.Let the chicken rest in the marinade at room temperature for 10 minutes while the oven finishes heating.

   TIPGetting some marinade under the skin directly seasons the meat — not just the surface — for deeper flavor.
4. 4
   assemble

   Arrange the chicken in the baking dish.

   1.Scatter the sliced onion rounds across the bottom of the baking dish to create a bed.

   2.Place the marinated chicken thighs skin-side up on top of the onions in a single layer, leaving a little space between each piece.

   3.Tuck the lemon slices around and between the chicken thighs.

   TIPThe onion bed lifts the chicken slightly, allowing hot air to circulate and the undersides to cook more evenly.
5. 5
   bake · ~40 min

   Bake until golden and cooked through.

   1.Place the baking dish in the preheated oven on the middle rack.

   2.Bake for 35 to 40 minutes, until the skin is deeply golden brown and crisp.

   3.Check doneness by inserting a meat thermometer into the thickest part of a thigh — it must read 165°F (74°C).

   4.If the skin needs more crisping but the internal temp is reached, switch to broil for the last 2 to 3 minutes, watching closely.

   TIPOvens vary — start checking temperature at the 30-minute mark. Bone-in thighs are forgiving and stay juicy even if slightly over.
6. 6
   rest · ~5 min

   Rest the chicken before serving.

   Remove the baking dish from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute throughout the meat, keeping every bite tender and moist.

   TIPDon't skip the rest — cutting immediately causes the juices to spill out onto the board instead of staying in the meat.

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