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Ever have those nights where you are slammed with so much going on, it would be easier to pick up take out than spend time in the kitchen preparing a healthy meal? (Oh, is that EVERY night? …Actually, I can relate.) Well, this recipe for lemon thyme chicken thighs is intentionally SUPER easy, perfect for even the craziest of “those nights”.
Seriously, all it takes is mixing up just a few ingredients for the seasoning, putting it onto the chicken thighs, and baking for 45 minutes. Super quick, but the result is a crispy, flavorful skin, with deliciously tender thigh meat. So good!
Hey, and if it makes it even easier, just skip buying fresh thyme and sprinkle on a bit of dried thyme from the spice cabinet. Fresh is always best, but listen, if you’re needing this to be a quick and easy recipe, do it. Whatever makes it easier.Print
- 1 lb chicken thighs (skin-on, bone-in)
- 1 lemon, zested and juiced (about 1 1/2 Tbsp zest, 1/4 cup juice)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 4-5 sprigs of fresh thyme, stems discarded (or about 1/2 tsp dried thyme)
- Preheat oven to 425 degrees F.
- Line a baking sheet with aluminum foil or parchment paper. Place chicken thighs onto lining skin side down.
- In a small bowl, mix together lemon juice, lemon zest, salt, pepper, and thyme. Use a brush to coat the bottom of the thighs with half of the mixture. Flip each thigh over so they are skin-side up and brush the rest of the mixture onto the chicken. Use your fingers to rub any extras remaining in the bowl onto the chicken.
- Place in preheated oven and bake for 45 minutes or until cooked through and juices run clear.