Herb and Lemon Baked Chicken
Infused with bright citrus flavors and fragrant herbs, this Herb and Lemon Baked Chicken recipe is a dinner sensation that combines simplicity with elegance. Perfectly seared chicken thighs are coated in a zesty marinade of fresh rosemary, thyme, lemon zest, and garlic, then baked to juicy perfection in a buttery, citrus-infused broth. The result is tender, golden-brown chicken with irresistibly crispy skin and a vibrant, savory flavor in every bite. Ready in under an hour, this easy-to-follow recipe is ideal for a weeknight meal or a special occasion. Serve it with roasted vegetables or a crisp green salad for a wholesome, flavorful feast the whole family will love. Keywords: herb and lemon baked chicken, baked chicken recipe, citrus chicken, quick and easy dinner ideas, crispy chicken thighs.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 lemon
- 3 cloves garlic cloves
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure a crispy skin.
Zest the lemon and set the zest aside. Cut the lemon in half.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Add the lemon zest and the juice from half of the lemon.
Rub the herb and oil mixture all over the chicken thighs, making sure to get some under the skin.
Heat a large ovenproof skillet over medium-high heat and add the butter. Once melted, add the chicken thighs, skin-side down, and sear for about 5 minutes until golden brown.
Flip the chicken thighs over and add the chicken broth and squeeze the juice from the remaining lemon half into the skillet.
Place the skillet in the preheated oven and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for about 5 minutes.
Serve the chicken hot, drizzled with the pan juices.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
