Paleo Herb and Lemon Baked Chicken
Elevate your weeknight dinner game with this Paleo Herb and Lemon Baked Chicken, a recipe that’s bursting with fresh, zesty flavors and aromatic herbs. Succulent bone-in, skin-on chicken thighs are marinated in a vibrant blend of lemon zest, freshly squeezed lemon juice, rosemary, thyme, parsley, and garlic, then baked to golden, crispy perfection. This gluten-free, dairy-free dish is as wholesome as it is delicious, with a prep time of just 15 minutes. The result? Juicy, tender chicken infused with bright herbaceous notes and a hint of citrus. Serve with a drizzle of savory pan juices for a perfectly balanced, healthy meal that the whole family will love. Perfect for those following a paleo diet or anyone seeking a flavorful, easy-to-make dinner option!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1 whole lemon
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Zest the lemon and set aside the zest. Cut the lemon in half and squeeze its juice into a small bowl, removing any seeds.
Finely chop the fresh rosemary, thyme, and parsley. Set aside.
Crush and mince the garlic cloves.
In a large mixing bowl, combine the lemon zest, lemon juice, chopped herbs, minced garlic, olive oil, salt, and black pepper.
Add the chicken thighs to the bowl and coat them thoroughly with the herb and lemon mixture.
Let the chicken marinate for at least 10 minutes, allowing the flavors to penetrate the meat.
Arrange the chicken thighs in a single layer on a baking dish.
Pour any remaining marinade over the chicken.
Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the skin is golden and crispy. The internal temperature should reach 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute within the meat.
Serve each chicken thigh with a spoonful of the pan juices drizzled over, and garnish with some fresh parsley if desired.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1618 mg | 34% | |
*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.
