Baked Chicken Thighs with Lemon and Garlic
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 boneless, skinless chicken thighs (about 1½ -2 lbs)
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons lemon zest (about ½ lemon)
  • 3 tablespoons lemon juice (about 1 lemon)
  • 2 teaspoons fresh thyme (or ½ teaspoon dried)
  • 2 teaspoons maple syrup (or honey)
  • ½ teaspoon red chili flakes (or more if you like it spicy)
  • ¾ teaspoon course kosher salt
  • ½ teaspoon pepper
  1. Preheat oven to 375 degrees.
  2. In a small bowl, add all the ingredients except the chicken and stir together. Place chicken thighs into a ziplock bag, pour the marinade over and mix around until all the chicken is coated. Seal the bag and marinate for a few minutes (or up to a day, in the fridge).
  3. Pour the chicken and the marinade into an oven safe dish (an 8" x 8" is perfect) and arrange so chicken is in a single layer. Bake for 25-35 minutes until chicken is cooked through (an internal temperature of 165°F).
  4. If you want a darker top, broil on high for a minute before removing from oven.
  5. Let the chicken rest, covered with foil, for 10 minutes or so. Serve with the pan juices and some lemon slices.
Recipe by Nerds with Knives at