Garlic Herb Lemon Baked Chicken Thighs
Garlic Herb Lemon Baked Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
For the Marinade
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 tablespoon basil paste
- 1/2 lemon juice, from 1/2 a lemon
- 1 tablespoon butter garlic seasoning
- 2 teaspoons complete seasoning
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh rosemary, chopped, from sprigs
- 1 tablespoon fresh thyme, chopped, from sprigs
For Baking
- 1 onion, small, sliced
- 1/2 lemon, thinly sliced, for topping
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 1 min•🌡️ 400
- 2
In a large bowl, combine the olive oil, Dijon mustard, minced garlic, basil paste, lemon juice, butter garlic seasoning, complete seasoning, onion powder, black pepper, dried sage, oregano, crushed red pepper, fresh chopped rosemary, and fresh chopped thyme. Mix thoroughly to create your marinade.
⏱️ 5 min
- 3
Arrange the sliced onion evenly across the bottom of a baking dish.
⏱️ 2 min
- 4
Add the chicken thighs to the bowl with the marinade, ensuring each thigh is well coated. Place the marinated chicken thighs on top of the sliced onions in the baking dish. Pour any remaining marinade over the chicken. Top each chicken thigh with a thin lemon slice.
⏱️ 5 min
- 5
Bake uncovered for 50 minutes, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F. The skin should be crispy and the juices should run clear.
⏱️ 50 min•🌡️ 400
- 6
Remove the baking dish from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring tender and juicy chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Lemon Baked Chicken Thighs
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on
For the Marinade
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 tablespoon basil paste
- 1/2 lemon juice, from 1/2 a lemon
- 1 tablespoon butter garlic seasoning
- 2 teaspoons complete seasoning
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper
- 1 tablespoon fresh rosemary, chopped, from sprigs
- 1 tablespoon fresh thyme, chopped, from sprigs
For Baking
- 1 onion, small, sliced
- 1/2 lemon, thinly sliced, for topping
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 1 min•🌡️ 400 - 2
In a large bowl, combine the olive oil, Dijon mustard, minced garlic, basil paste, lemon juice, butter garlic seasoning, complete seasoning, onion powder, black pepper, dried sage, oregano, crushed red pepper, fresh chopped rosemary, and fresh chopped thyme. Mix thoroughly to create your marinade.
⏱️ 5 min - 3
Arrange the sliced onion evenly across the bottom of a baking dish.
⏱️ 2 min - 4
Add the chicken thighs to the bowl with the marinade, ensuring each thigh is well coated. Place the marinated chicken thighs on top of the sliced onions in the baking dish. Pour any remaining marinade over the chicken. Top each chicken thigh with a thin lemon slice.
⏱️ 5 min - 5
Bake uncovered for 50 minutes, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165°F. The skin should be crispy and the juices should run clear.
⏱️ 50 min•🌡️ 400 - 6
Remove the baking dish from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring tender and juicy chicken.
⏱️ 5 min