Garlic Lemon Chicken Thighs

These Garlic Lemon Chicken Thighs are what home cooking looks like for us: satisfying, comforting, and healthy with big flavors minimal prep, and just a few ingredients. A dish like this takes one hour max and can be totally marinated the night before. Pair it with a salad, cauliflower mash, mashed potatoes, or rice on the side, or turn it into a one-pot meal and throw in potatoes to bake with the chicken.

Before you start

• Garlic Lemon Chicken Thighs are a flavorful, straightforward-to-prepare dish that can be marinated overnight.
• This recipe combines juicy chicken with a lemon-honey Dijon sauce and roasted garlic for added depth.
• You can add vegetables like potatoes or carrots to make it a complete one-pot meal.
• To ensure the chicken cooks properly, use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Feel free to customize the recipe with different chicken cuts or substitutes like chicken broth instead of wine.

What stands out

This Garlic Lemon Chicken Thighs recipe is suited to a quick weeknight meal idea but feels a little more special than a regular old baked chicken dish. The combination of juicy tender chicken with a wine and lemon-honey Dijon mustard sauce is perfection. The slow-roasted garlic on the side brings it to a whole other level. This recipe is straightforward to prepare, requiring minimal prep time and just one baking dish, making cleanup a breeze. Plus, the option to add vegetables transforms it into a complete satisfying meal. This recipe is the blend of simplicity, flavor, and versatility.

How to Prepare

Add the chicken to any baking dish and then add the olive oil, salt, pepper, Italian seasoning, 7 cloves of unpeeled garlic, honey dijon mustard, and the juice of a lemon.

Give it a nice massage with clean hands and then either bake it right away or marinate overnight.

Feel free to add some potatoes to the baking dish as well.

When you are ready to bake, add the wine and water and then cover the dish with a lid or foil.

Bake at 400°F (200C) for 45 minutes, then uncover it and put the oven to broil for a couple of minutes to get the skin nice and crispy.

Use a meat thermometer to make sure the internal temperature reaches 165°F (74°C).

Remove the garlic cloves and then use it as a spread on bread. Enjoy!

Kitchen tip

This recipe can turn into a one-pot meal if you throw in some potatoes, carrots, or green beans into the baking dish as well!

Swaps

1. You are more than welcome to use any cut of chicken of choice but if you use chicken breast you will have to reduce the cooking time because it cooks faster so keep an eye on it.
2. You can certainly use boneless, skinless chicken thighs as well in this recipe but the cooking time will vary depending on the size and thickness.
3. Honey dijon mustard is totally optional in this recipe.
4. You can use unsalted chicken broth vegetable broth, or even water instead of white wine if you prefer.
5. You can also add vegetables like potatoes, carrots, or green beans to the baking dish. Just make sure to cut them into even sizes so cook through properly.

Serve it with

• Serve these Garlic Lemon Chicken Thighs with a side of Roasted Garlic Mashed PotatoesRoasted Sweet Potatoes or Crispy Parmesan Potatoes.
• Serve with a side salad, like our Simple Green SaladCaesar Salad or Lemon Parmesan Salad.

Questions

Can we use chicken breasts instead of thighs?

Yes, you can certainly use chicken breasts instead, but they may cook faster, so start checking for doneness around 30-35 minutes to avoid overcooking. Breasts can be less juicy, so consider basting with the pan juices halfway through cooking.

Can we add vegetables to the baking dish?

Absolutely! Adding vegetables like potatoes, carrots, or green beans can make this Garlic Lemon Chicken Thighs recipe a one-pan meal. Just ensure they’re cut into even sizes to cook through properly.

Can we make this dish ahead of time?

Yes, you can marinate the chicken up to a day in advance and store it in the refrigerator. When ready to cook, add the wine and water and proceed with baking.

how can we tell if the chicken is fully cooked?

The best way to tell if your chicken is fully cooked is to use a mark meat thermometer. The internal temperature should reach 165°F (74°C). Also, the juices should run clear when the meat is pierced near the bone.

strong What should we do with the garlic cloves?

After baking, the garlic cloves will be soft and sweet. Spread them on crusty bread for a accompaniment, or mix them into the sauce for extra flavor.

Ingredients

Makes 8 thighs

• 8 chicken thighs, skin on, bone in
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 2 teaspoons Italian seasoning, to taste
• 7 cloves garlic, unpeeled
• 1.5 tablespoons honey dijon mustard, or regular mustard
• 1 lemon, juiced
• ½ cup white wine, or unsalted veggie or chicken broth
• ½ cup water

Equipment

• Measuring Cups + Spoons
• Liquid Measuring Cup
• Nakiri Knife
• Cutting Board
• Redmond Real Salt
• 8 x 8 Baking Dish
• Meat Thermometer

Method

1. Add the chicken to any baking dish and add all of the ingredients minus the water and wine.
2. Give it a nice massage with clean hands and you can bake it right away or you can even let it marinate overnight. Feel free to add some potatoes to the baking dish.
3. When you are ready to bake, add the wine and water and cover the dish with a lid or foil.
4. Bake at 400°F (200C) for 45 minutes, then uncover it and put the oven to broil for a couple of minutes so that you can get the skin nice and crispy. Keep a very close eye on it as it can easily burn.
5. Remove the garlic cloves and spread on bread and then pour the sauce on top. Enjoy!

Kitchen notes

• Chicken variations: You are more than welcome to use any cut of chicken of choice but if you use chicken breast you will have to reduce the cooking time because it cooks faster so keep an eye on it. You can certainly use boneless, skinless chicken thighs as well in this recipe but the cooking time will vary depending on the size and thickness.
• Broth variations: You can use unsalted chicken broth, vegetable broth, or even water instead of white wine if you prefer.
• Veggies: You can also add vegetables like potatoes, carrots, or green beans to the baking dish. Just make sure to cut them into even sizes so cook through properly.