Baked Lemon Herb Chicken Thighs

Juicy, caramelized chicken thighs marinated in lemon, garlic, and fresh herbs — baked until golden and packed with nearly 46g of protein per serving. Perfect for healthy eating and weekly meal prep.

Print Recipe

Prep Time 10

Cook Time 35

Marinating Time 30

Total Time 45

Course Dinner

Cuisine American

Servings 2 servings

Calories 380 kcal

Equipment

Rimmed Sheet Pan
Meat Thermometer
Mixing Bowl

Ingredients

The Chicken

4 boneless, skinless chicken thighs about 1.5 lbs
1 tsp salt
1/2 tsp black pepper

The Lemon Herb Marinade

3 tbsp olive oil
3 cloves garlic minced
1 lemon, zested
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp smoked paprika
1 tbsp fresh parsley chopped, plus more for garnish

Instructions

Whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, rosemary, smoked paprika, and parsley in a small bowl until combined.
Pat chicken thighs dry with paper towels and season both sides with salt and pepper. Place in a zip-lock bag or shallow dish, pour the marinade over the top, and coat evenly. Marinate for at least 30 minutes at room temperature, or up to 8 hours in the refrigerator.
Preheat oven to 425°F. Arrange the thighs in a single layer on a rimmed sheet pan or in a baking dish, smooth-side up. Pour any remaining marinade over the top.
Bake for 30–35 minutes until the tops are golden and caramelized and the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing or serving. Garnish with fresh parsley and a squeeze of lemon.

Notes

Meal prep tip: Store with pan juices in airtight containers for up to 4 days in the fridge or 3 months in the freezer. Reheat in a covered skillet over low heat with a splash of chicken broth for best results. For bone-in thighs, increase bake time to 40–45 minutes.

Keyword Dairy-Free, Healthy, High Protein, Low Carb, Meal Prep