Description

Discover the perfect weeknight dinner with these baked chicken thighs infused with zesty lemon, fragrant garlic, and a hint of sweet maple. Crispy on the outside, juicy on the inside, this easy recipe delivers bold flavor with minimal prep, making it a family favorite you’ll want to make again and again.

Ingredients

Scale

6 boneless, skinless chicken thighs (about 1 1/2 – 2 lbs)
1/4 cup extra virgin olive oil
4 garlic cloves, peeled and smashed
2 teaspoons lemon zest (about 1/2 lemon)
3 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 teaspoons maple syrup or honey
1/2 teaspoon red chili flakes (optional, for heat)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together olive oil, lemon zest, lemon juice, thyme, maple syrup, red chili flakes, salt, and pepper.
Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Let marinate for 10 minutes.
Arrange the chicken thighs on the prepared baking sheet, skin-side down (if skin present), and bake for 30‑35 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Remove from oven, let rest 5 minutes, then serve with extra lemon wedges and fresh herbs.

Notes

Tip: For extra crispiness, pat the chicken thighs dry before marinating. Substitute fresh thyme with rosemary or oregano for a different herb profile. If you prefer a gluten‑free option, ensure the maple syrup is pure. Leftovers store in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven to retain crispness.

Prep Time: 20 min
Cook Time: 35 min
Category: B
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 thigh
Calories: 260
Sugar: 3
Sodium: 380
Fat: 15
Saturated Fat: 4
Unsaturated Fat: 11
Trans Fat: 0
Carbohydrates: 5
Fiber: 1
Protein: 20
Cholesterol: 80

Keywords: chicken, lemon, garlic, baked, easy