Herb Infused Lemon Baked Chicken
This Herb Infused Lemon Baked Chicken is a delightful twist on your usual weeknight meal. With a zesty marinade and aromatic herbs, it promises a burst of flavor that feels both refreshing and comforting. Perfect for any season, this dish is sure to become a family favorite.
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Ingredients for Herb Infused Lemon Baked Chicken
Chicken Thighs: These are the star of the dish, offering a juicy, flavorful meat that's enhanced by the marinade.
Olive Oil: Acts as the base for the marinade, helping to tenderize the chicken and keep it moist during baking.
Lemons: Both the juice and zest provide a bright, citrusy punch that pairs beautifully with the herbs.
Garlic: Adds a robust depth of flavor that complements the lemon and herbs.
Rosemary and Thyme: Fresh herbs that bring earthy, piney notes, balancing the citrus elements.
Salt, Black Pepper, and Red Pepper Flakes: Seasoning essentials that enhance all the other flavors, with the red pepper flakes giving just a hint of heat.
Herb Infused Lemon Baked Chicken Tips & Tricks
- If short on time, you can marinate the chicken in the morning and let it sit in the fridge all day.
- Use a meat thermometer to check doneness; it should read 165°F at the thickest part of the thigh.
- If you prefer extra-crispy skin, finish the chicken under the broiler for a couple of minutes.
Serving Ideas for Herb Infused Lemon Baked Chicken
This dish pairs wonderfully with a simple arugula salad dressed in olive oil and lemon juice, keeping the meal light and fresh. Alternatively, serve it alongside roasted potatoes or a creamy risotto to make it more filling.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs?
- Yes, but keep in mind that breasts may cook faster, so adjust the baking time accordingly.
- What if I don't have fresh herbs?
- Dried herbs can be used in a pinch; just reduce the amount to one-third, as dried herbs are more concentrated.
Herb Infused Lemon Baked Chicken Recipe Walkthrough
Start by preheating your oven to 375°F. This ensures your oven is ready by the time you're done with the prep work.
In a large bowl, whisk together the olive oil, lemon juice, and zest. The vibrant aroma of the lemon will hit you immediately, setting the stage for a flavorful dish. Add in the minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes, mixing everything until well combined.
Place your chicken thighs in the bowl with the marinade. Use your hands to rub the mix all over each piece, ensuring they are evenly coated. Let them sit for about 15 minutes. This short marinating time allows the flavors to penetrate without needing hours of advance prep.
Arrange the chicken thighs skin-side up in a baking dish. This positioning ensures the skin crisps up beautifully while the meat stays juicy underneath.
Bake in the preheated oven for 45 minutes. You'll know it's done when the chicken is golden brown and cooked through, with juices running clear.
Once baked, let the chicken rest for 5 minutes. This helps the juices redistribute, making every bite tender and flavorful.
Why This Herb Infused Lemon Baked Chicken Works
- Quick and simple to prepare, making it ideal for busy nights.
- Uses fresh herbs for a vibrant and aromatic flavor.
- The lemon zest and juice add a refreshing tanginess that elevates the dish.
- Perfectly juicy chicken with a deliciously crispy skin.
Ingredients
- 4 lbs chicken thighs
- 1/4 cup olive oil
- 3 lemons, juiced and zested
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
Step-by-step Instructions
- 1. Preheat your oven to 375°F.
- 2. In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, black pepper, and red pepper flakes.
- 3. Add the chicken thighs to the bowl and coat evenly with the marinade. Let it sit for 15 minutes.
- 4. Arrange the marinated chicken thighs in a baking dish, skin-side up.
- 5. Bake for 45 minutes, or until the chicken is cooked through and golden brown.
- 6. Let the chicken rest for 5 minutes before serving.