(Quick &Easy) Baked Lemon Herb Chicken Thighs

This is a really basic but classic and delicious lemon and herb chicken. You could use fresh garlic and onion (I would suggest a scallion) to make it more flavorful. I wanted quick & easy to serve with some leftover Spanish rice. I served this with roasted carrots I threw together last minute and the rice. The carrots and chicken have about the same cook time if you need a side. Prep the carrots after the marinade and then throw it in with the chicken.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400⁰F

Step 2

Wash lemons. Cut 2 in half and 1 into rounds.

Step 3

In a bowl, mix together juice of 2 lemons. Add garlic powder, onion powder, ground sage, and ground thyme. A marinade paste will form. Add a little olive oil if needed. Note: you can use jarred garlic here or freshly minced garlic. Use 4 cloves of garlic or 2 tablespoons of jarred garlic. A freshly minced scallion or yellow onion would also work well.

Step 4

Oil baking dish.

Step 5

Pat chicken thighs dry, then pat with salt and pepper. If wanted, add a few other spices to the dry rub. Place in baking dish and oil liberally, spreading the salt and pepper evenly. Do not overcrowd the thighs. Use a baking dish big enough with enough oil to cover the bottom.

Step 6

Spread marinade spread over chicken. Top with 1 or 2 lemon slices.

Step 7

Cook in oven for about 40 minutes.

Step 8

Place on top wrack and broil on Lo for 3 minutes.

Step 9

Serve with rice, roasted vegetables, or side salad.