Honey Lemon Chicken Thighs
Elevate your weeknight dinner with these irresistibly juicy Honey Lemon Chicken Thighs, a dish that combines sweet and tangy flavors with beautifully crisped skin. Featuring succulent bone-in, skin-on chicken thighs caramelized in a luscious honey-lemon glaze infused with soy sauce, garlic, and a touch of lemon zest, this recipe delivers bold yet balanced flavors. Perfectly seared and oven-baked to golden perfection, the chicken is basted in its own flavorful juices, creating a sticky-sweet sauce that’s perfect for drizzling over rice or roasted vegetables. With just 10 minutes of prep time and a quick skillet-to-oven technique, this easy yet impressive dish is perfect for busy weeknights or casual dinner parties. Garnish with fresh parsley for a pop of color and serve warm for a meal that’s guaranteed to delight every palate!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.25 cups honey
- 0.25 cups fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons soy sauce
- 3 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down and sear for 5-7 minutes, or until the skin is golden brown and crisp. Flip the chicken and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add minced garlic. Sauté for 30 seconds until fragrant. Add the honey, lemon juice, lemon zest, and soy sauce, stirring to combine.
Let the sauce simmer for 1-2 minutes to slightly thicken, then return the chicken thighs to the skillet, skin-side up. Spoon the sauce over the chicken to coat.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan sauce halfway through baking.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon more sauce from the skillet over the chicken before serving.
Garnish with chopped fresh parsley, if desired, and serve warm with your choice of side dishes, such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 15.8 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 376 mg | 8% | |
*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.
