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Simple, bright, and endlessly satisfying — this baked lemon herb chicken is the kind of recipe that never gets old. Bone-in, skin-on chicken thighs or breasts get coated in olive oil, fresh lemon, garlic, rosemary, and thyme, then baked at 425°F for 35–40 minutes until the skin is golden and the meat is juicy all the way through.
Pro Tip
Marinate the chicken in the olive oil, lemon, and herb mixture for 30 minutes before baking if you have time — the rosemary and thyme penetrate deeper into the meat and the flavor gets noticeably better.
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts
- 3 tbsp olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 tbsp fresh or 1 tsp dried rosemary
- 1 tbsp fresh or 1 tsp dried thyme
- Salt and pepper to taste
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Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
- 3
Coat chicken pieces in the herb mixture and place in a baking dish.
- 4
Bake for 35–40 minutes until skin is golden and internal temp reaches 165°F. Rest 5 minutes before serving.
Total time: 10 min prep + 35 min cook · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
Cooking guide: How Long to Bake Chicken Thighs at 425°F
