Lemon Roasted Chicken Thighs

This is what was on the menu yesterday for one of my personal chef clients.  As I was making it I realized it was perfect for Phase 3 of the hCG diet!  If you don’t eat chicken thighs, you don’t know what you’re missing.  Chicken thighs on the bone have SO much more flavor that boneless, skinless breasts, and they always come out moist and juicy.  They are really hard to dry out.  But… if you gotta have your breasts, you can use this recipe for them too.  (sigh)  I’m thinking about making some wings with this marinade–yummy!

Lemon Roasted Chicken Thighs

Serving Size: 4


  • 8 chicken thighs
  • 2 tbsp lemon zest
  • ? cup lemon juice
  • 2 clove garlic, minced
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1 tsp black pepper


  1. Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. Place the chicken thighs and the marinade in a gallon-sized freezer bag. Marinate in the refrigerator for at about 2 hours.
  2. Preheat oven to 400°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade.
  3. Bake for 50 to 55 minutes, until the skin is brown and crispy. Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
  4. The chicken is done when the juices run clear and the internal temperature reaches 175°F.
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