Baked Lemon Garlic Chicken Thighs are juicy, golden brown, and full of zesty, fresh lemon and garlic flavor. An easy weeknight dinner!A 45-Minute Dinner RecipeThese Baked Lemon Garlic Chicken Thighs are golden on the outside, incredibly juicy on the inside. I absolutely love lemon and garlic flavors with chicken. It really lets the flavor of the chicken shine without being overwhelming in flavor. And also, as we get into spring and summer, its a nice, lighter (and more affordable) protein option!Frequently Asked Questions:Is this a super strong lemon flavor? If you do not like lemon with chicken, this recipe is not for you. Were using lemon pepper seasoning and fresh lemon juice. This creates a zesty, bright citrus flavor so if that isnt your thing, then this will seem like a strong lemon flavor to you. What to serve with Baked Lemon Garlic Chicken? Some of my favorite things to serve with this chicken is Boursin Mashed Potatoes, Garlic Butter Rice, Pesto Pasta, salad and or some steamed veggies. How do I know if the chicken is done cooking? Ensuring your chicken is cooked can seem a little daunting, but its an important skill to learn. Chicken needs to be cooked to 165F internally, at the thickest part of the thighs.The important thing to remember when checking the internal temp is to use a meat thermometer (paid affiliate link) and to make sure that you dont accidentally touch the bone. The bone will increase the internal temperature reading and give you a false reading. I know, I know, having another kitchen gadget can feel like one more thing you dont need, but using a meat thermometer is so essential to cooking meat. And knowing that your food is cooked safely also gives you peace of mind without the guesswork if it is done or not. How do I store leftovers? Refrigerate cooled chicken in an airtight container within 2 hours, or 1 hour if the room temperature is 90 degrees F or above. Leftovers should be good for 3 to 4 days. Reheat in a warm oven. Can I freeze Baked Lemon Garlic Chicken Thighs? You can freeze the chicken in meal-size portions in freezer-safe, labeled plastic bags or airtight containers. Use within 3 months for best taste. Thaw overnight in the fridge before reheating. Ingredients Needed: (See Recipe Card Below For The Full Recipe) chicken thighs For the juiciest chicken, use bone-in, skin-on chicken thighs. You can use boneless chicken thighs or chicken breast, but it will cook much faster so keep an eye on the cook time and go by internal temperature. I have not tested this with boneless so cannot give you an exact cook time for that option.olive oil Avocado oil is a great substitute here.fresh squeezed lemon juice Im a real advocate for using freshly squeezed lemon juice in recipes. I just dont feel like the bottled stuff does any of the recipes any justice. Its too acidic tasting for my taste buds and doesnt actually have a good lemon flavor. lemon pepper seasoning lemon pepper seasoning is such a fabulous all purpose seasoning if you dont already own it. A lot of people only use it for chicken recipes but it is so good on red meat as well as in pasta salads!garlic powderchicken bouillon powder I used the Knorrs blend of chicken bouillon powder (not a paid affiliate link.)dried thymecrushed red pepper flakes this is an optional ingredient, if you dont want any heat or that type of flavor, simply omit this ingredient.salted butterHow To Make Lemon Garlic Chicken Thighs:Preheat the oven to 400 degrees F. Whisk together 3 Tablespoons olive oil, lemon juice, lemon pepper, garlic powder, chicken bouillon, thyme and red pepper flakes.Pat the chicken thighs dry. With clean hands or wearing disposable gloves, work your way under the chicken skin on all the pieces until the skin is loosened and you can get to most of the area under the skin.Work the olive oil mixture onto the chicken meat and under the skin, then pull the skin down so it looks normal again. Rub remaining mixture into the chicken skin.Heat 1 Tablespoon each olive oil and butter over medium to medium-high heat in a Dutch oven or oven safe pan.Sear the chicken thighs, in batches of 3-4 pieces at a time, in the oil-butter mixture for 3 to 4 minutes on each side, until golden. It doesnt need to be cooked all the way.Place the pan into the oven and bake until cooked through (a meat thermometer inserted at the thickest part of the thigh, not touching the bone, should read 165 to 175 degrees). This will take 15 to 30 minutes, depending on the thickness and size of the thighs.NOTE: If your pan is not oven safe, transfer the chicken thighs to an oven safe dish or baking sheet.Remove the chicken. Garnish with lemon wedges and fresh, chopped parsley.Craving More Recips?Creamy Lemon Garlic ChickenCrock Pot Lemon Garlic ChickenSlow Cooker Chicken ThighsAir Fryer Lemon Pepper Chicken ThighsCrock Pot Chicken Thighs and Gravy (For Two) PrintBaked Lemon Garlic Chicken ThighsSeasoned chicken thighs cooked to a golden brown perfection with lemons.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 6Calories 269kcalAuthor Brandie SkibinskiIngredients cup olive oil (divided use)2 Tablespoons fresh squeezed lemon juice1 Tablespoons lemon pepper seasoning1 teaspoon garlic powder1 teaspoon chicken bouillon powder teaspoon dried thyme teaspoon crushed red pepper flakes (optional)4 to 6 chicken thighs, bone-in and skin on (about 2-3 pounds)1 Tablespoon salted butterOptional garnishes:lemon wedges and chopped fresh parsleyInstructionsPreheat the oven to 400 degrees F.Whisk together 3 Tablespoons olive oil, 2 Tablespoons fresh squeezed lemon juice, 1 Tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon powder, teaspoon dried thyme and teaspoon crushed red pepper flakes. Pat 4 to 6 chicken thighs, bone-in and skin on dry. With clean hands or wearing disposable gloves, work your way under the chicken skin on all the pieces until the skin is loosened and you can get to most of the area under the skin.Work the olive oil/seasoning mixture onto the chicken meat and under the skin, then pull the skin down so it looks normal again. Rub remaining mixture into the chicken skin. Heat 1 Tablespoon olive oil and 1 Tablespoon salted butter over medium to medium-high heat in a Dutch oven or oven safe/skillet. Sear the chicken thighs, in batches of 3-4 pieces at a time, in the oil-butter mixture for 3 to 4 minutes on each side, until golden. It doesnt need to be cooked all the way (you're just getting them brown). If not using an oven safe pan, transfer the chicken to an aluminum foil-lined baking sheet or baking dish.Place the pan onto the middle rack of the oven and bake until cooked through (a meat thermometer inserted at the thickest part of the thigh, not touching the bone, should read 165F degrees). This will take 15 to 30 minutes, depending on the thickness and size of the thighs.Remove the chicken. Garnish with lemon wedges and chopped fresh parsley (if using). Then serve. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 269kcal | Carbohydrates: 2g | Protein: 13g | Fat: 24g | Sodium: 154mg | Fiber: 0.5g | Sugar: 0.2g