Baked Lemon Garlic Marinaded Chicken Thighs

Want a dinner that’s so juicy and tasty it’ll make your taste buds high-five? (Ok, that sounded better in my head, haha!) Say hello to Marinaded Chicken Thighs—a weeknight winner that’s bursting with great flavor!

Course Main Course

Cuisine American

Keyword Marinaded Chicken Thighs

Prep Time 10

Cook Time 35

Servings servings

Calories 221kcal

Author Dana DeVolk

Ingredients

1/3 cup lemon juice fresh squeezed
2 tablespoons olive oil
2 teaspoons lemon zest
3 garlic cloves minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pounds boneless skinless chicken thighs
chopped fresh parsley for garnishing

Instructions

Add the lemon juice, olive oil, lemon zest, garlic, Dijon mustard, oregano, thyme, salt, and pepper to a large mixing bowl to make the marinade. Whisk until well combined.
1/3 cup lemon juice, 2 tablespoons olive oil, 2 teaspoons lemon zest, 3 garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Add the chicken thighs to the marinade and toss to coat. Cover, and transfer to the fridge for 30 minutes to 3 hours to marinade.
2 pounds boneless
Preheat the oven to 350°F/180°c.
Heat a large skillet over a high heat.
Add the chicken thighs and sear in 2 batches until golden on both sides, reserving any leftover marinade.
Remove from the heat and return all of the chicken thighs to the skillet, along with any leftover marinade.
Place the skillet in the preheated oven and bake for 25-35 minutes, until the chicken thighs are no longer pink inside and the internal temperature reaches 175°F.
Garnish the cooked chicken thighs with the chopped parsley, if using, and serve.
chopped fresh parsley

Notes

Whisk It Good – Mix that marinade ingredients in a large mixing bowl till it’s smooth—no lumps allowed!
Marinate Smart – Don’t go past 3 hours, or the lemon juice turns it to mush—set a timer!
Sear Hot – Crank that skillet to medium-high heat for a golden brown crust—sizzle city!
Check the Temp – Use a meat thermometer to hit 175°F internal temperature—no pink surprises!
Rest Easy – Let the cooked chicken thighs sit a minute before serving—keeps them juicy chicken thighs!
Skillet Swap – No skillet? Use a sheet pan in the oven—still oven-baked chicken thighs perfection!

Nutrition