Lemon Chicken Thighs

Lemon Chicken Thighs

There is nothing better than crispy chicken with a lemony sauce perfect for dipping crusty bread or served next to mashed potatoes. As they say, Winner Winner Chicken Dinner.


  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves plus extra sprigs for garnish
  • 1/4 teaspoon of crushed red peppers (more or less to taste)
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken thighs, skin on (6 to 8 ounces each)
  • 1 lemon


Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken thighs, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


I quadrupled the recipe and baked 16 thighs in a paella pan for an oven to table presentation. This recipe is also great for pot luck as it can be easily transported and re-heated. If you prefer chicken breast may be substituted. Recipe Attribution: Ina Garten

Keywords: chicken, lemon, thyme

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