Baked Lemon Garlic Chicken Thighs
Easy and delicious dinner in 30 minutes? Of course! These Baked Lemon Garlic Chicken Thighs are so nice and crispy on the outside and tender and juicy inside. Perfect family dinner.
Servings: 4 serves
Ingredients
- 6-8 chicken thighs skin-on, bone-out
- 4 tablespoons Extra virgin olive oil
- Lemon zest of 1/2 lemon
- 4 tablespoons Lemon juice approximately 1/2 large lemon
- 2 tablespoons Freshly chopped cilantro leaves coriander
- 2-3 garlic cloves minced
- 1 teaspoon chilli flakes leave out if cooking for kids
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon garlic powder
Instructions
- Make the chicken marinade: Grate the lemon zest, cut coriander (cilantro), and crush the garlic cloves. Put everything in a mixing bowl along with the olive oil, ground cumin, garlic powder, and salt, and mix well to combine.
- Add the chicken thighs and mix well so that the chicken is fully covered with the marinade. I like to “massage” the chicken to make sure every little bit got the delicious marinade. Refrigerate it in an air-tight container or a ziplock bag for at least 30 minutes or overnight.
- Preheat oven to 200'C (400'F)
- Heat 1 tbsp of extra virgin olive oil in an OVEN-PROOF frying pan or a large skillet. Place chicken thighs skin down and fry them on medium-high heat for 3-4 minutes until the skin is nice and golden.
- Turn the thighs around, skin side up, and cook for another minute or two to seal the other side.
- Bake it. Transfer the frying pan to the oven and bake the chicken for 20 minutes. Serve and enjoy!
Video
Notes
- Marinating Time: Marinate the chicken thighs for 30 minutes, or overnight for the best flavor.
- Meal Prep: This recipe is ideal for meal prep. Marinate and freeze the chicken in a freezer-safe container. Defrost in the fridge overnight for a quick dinner.
- Storage: Let cooked chicken cool to room temperature before storing. Keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat to 165°F (74°C).
- Cooked Chicken Temperature: Use a meat thermometer to ensure the chicken reaches 170-175°F (77-79°C) for full doneness.
- Great Lunch Option: This lemon and garlic chicken is perfect for lunch. Serve it over mixed greens, quinoa, or brown rice. It’s also great in salads, wraps, or sandwiches
