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Lemon and Herb Baked Chicken

Lemon and Herb Baked Chicken

Makes 4 servings


2 tablespoons olive oil

4 cloves garlic, minced

Juice and zest of 1 lemon

Large handful fresh herbs (marjoram, thyme, oregano, rosemary, and/or parsley)

OR 2 tablespoons Italian seasoning

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ teaspoon paprika (optional)

¼ teaspoon crushed red pepper flakes (optional)

Sea salt

Black pepper

4 bone-in, skin on chicken thighs, patted dry


1. In a small bowl whisk together olive oil, garlic, lemon zest and juice, herbs, paprika, crushed red pepper flakes, salt, and pepper. Marinade chicken 30 minutes at room temperature (or up to one day covered in the fridge).

2. Preheat oven to 400F. Place chicken with the marinade in a rimmed baking dish, skin-side up. Bake uncovered for about 40-45 minutes, or until chicken is cooked and juices run clear.

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