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Baked Lemon chicken thighs

Perfectly baked chicken thighs with crispy skin and lots of lemon butter sauce to drizzle on. Making this Lemon Chicken thighs recipe is really simple and fit perfectly in your mid-week dinner menu.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 400kcal
Author Subhasmita


  • 5-6 Chicken thighs with bone and skin
  • Salt & Pepper
  • 2 tablespoon Butter
  • 1 tablespoon minced garlic
  • cup Chicken Stock (ref note 1)
  • 2 teaspoon Fresh Lemon Juice
  • 2-3 sprigs Rosemary
  • 4-5 Lemon wedges
  • dash of honey (optional)


  • Preheat oven to 400°F.
  • Pat dry the chicken thighs with a kitchen towel. Season both sides generously with salt and pepper.
  • Heat a cast-iron or a heavy bottom skillet.
  • Arrange chicken thighs skin side down. Cook it undisturbed for 5 minutes.
  • Flip chicken thighs. Add minced garlic, butter, lemon juice, chicken stock and rosemary sprigs.
  • Bake uncovered for 35-45 minutes (35 min for smaller thighs and 45 for larger). Insert an instant-read thermometer to confirm a 165°F minimum internal temperature near the bone.


  1. Use can use water or vegetable stock instead. If using water, you need to add more salt. 


Serving: 1serving | Calories: 400kcal | Carbohydrates: 12g | Protein: 25g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 190mg | Potassium: 469mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 60mg | Calcium: 43mg | Iron: 2mg