Go Back
Lemon Thyme Chicken, a quick and easy dish for a busy night! Whole30, Paleo, and low-carb. The skin is extra crispy, and and meat so tender!

Lemon Thyme Chicken Thighs

Laurie Cromie


  • 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.
Tried this recipe?Let us know how it was!