• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dishes With Dad
  • Home
  • Browse Recipes
    • Appetizers
    • Salads
    • Soups
    • Main Dishes
      • Pasta
      • Poultry
      • Meats
      • Grilling
    • Side Dishes
    • Breakfast Recipes
    • Desserts
  • Weeknight Meals
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Summer
  • Grilling
  • Weeknight
  • About
search icon
Homepage link
  • Recipes
  • Summer
  • Grilling
  • Weeknight
  • About
×

Home » Recipes » Poultry

Baked Chicken Thighs with Lemon and Thyme

Published: Dec 13, 2021 · Modified: Jun 1, 2023 by Scott · This post may contain affiliate links.

Jump to Recipe Print Recipe

These baked chicken thighs are seared for a crisp golden brown skin then topped with lemon and thyme and roasted in the oven for a quick flavorful dish, perfect for a weeknight dinner.

Close up of a serving of oven baked chicken thighs with lemon and thyme.
Jump to:
  • Why this recipe works
  • Ingredients
  • How to prepare chicken thighs
  • How to make baked lemon chicken thighs
  • Recipe Tips and FAQs
  • What to serve with chicken thighs
  • More Chicken Dinner Ideas
  • 📖 Recipe
  • You may also like

Why this recipe works

In this recipe we sear the chicken thighs skin side down on the stovetop to produce a beautiful, crisp golden brown skin and then transfer the cast iron skillet to the oven to continue cooking them through. The acidity of the lemon and savoriness of the thyme balance with the richness of the chicken thighs to produce a flavorful dish that is perfect for a quick and easy weeknight meal.

Ingredients

With just a few simple ingredients this lemon chicken dinner is packed with flavor.

The ingredients for the chicken thighs are shown arranged on a counter.

How to prepare chicken thighs

Begin by trimming any excess fat or skin from the chicken thighs. Then drizzle with olive oil and rub to evenly coat the thighs. Season liberally with salt and pepper on both sides.

Chicken thighs shown being seared skin side down in a cast iron skillet.

How to make baked lemon chicken thighs

  1. Preheat your oven to 400°F. While the oven heats, add the thighs skin side down to a cold cast iron skillet. Set over medium heat and cook undisturbed for around 10 to 12 minutes, until the skin is crisp and golden brown. The flip the chicken thighs.
Chicken thighs with crisp golden brown skin shown in a cast iron skillet after being seared.
  1. Add the thinly sliced lemon and thyme sprigs to the pan on and around the chicken and squeeze any remaining juice from the remaining ends of the lemon over top of the chicken.
  2. Transfer the skillet to a 400°F oven and cook for around 15 minutes until the chicken is cooked to an internal temperature of 165°F. To keep the skin crisp move the lemon slices off the top of the chicken skin for the last few minutes of cooking.
Chicken topped with lemon and thyme before being oven baked in a skillet.

Recipe Tips and FAQs

Why not preheat the pan?

Starting with a cold pan, instead of a typical preheated pan, allows the fat in the chicken skin to render more slowly. This produces a much crispier skin and reduces the chance of burning the skin.

How do I know when chicken thighs are done?

The safest way to know when chicken is done is to check the internal temperature with a digital thermometer inserted into the thickest part of the meat, avoiding the bone. The chicken thighs should be cooked to a temperature of 165°F. Unlike chicken breasts, which quickly dry out, a few degrees over won't hurt because thighs have more fat.

Storage and Reheating Instructions

Store leftover chicken thighs in an airtight container and refrigerate for up to 4 days.

Reheat leftovers in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave.

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

What to serve with chicken thighs

For this chicken dinner I like to serve a green vegetable like my garlic green beans and a starchy side like rice or potatoes. My Instant Pot mashed potatoes or herb roasted potatoes are both great choices. A simple side salad like my apple walnut salad is another great option.

A serving of roasted chicken thighs with lemon and thyme.

More Chicken Dinner Ideas

  • Creamy Chicken Florentine
  • Grilled Chicken Legs
  • Mediterranean Chicken Orzo with Sun-dried Tomatoes and Spinach
  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Cast Iron Roasted Chicken Breasts and Potatoes

📖 Recipe

Chicken thighs roasted in a cast iron skillet with lemon and thyme.

Baked Chicken Thighs with Lemon and Thyme

These baked chicken thighs are seared for a crisp golden brown skin then topped with lemon and thyme and roasted in the oven for a quick flavorful dish, perfect for a weeknight dinner.
Author: Scott
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes mins
Cook Time: 35 minutes mins
Total Time: 40 minutes mins
Servings: 4
Calories: 452kcal

Equipment

  • 12 inch Cast Iron Skillet
  • Chefs Knife
  • Cutting board

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 large lemon, sliced
  • 10 to 12 sprigs fresh thyme

Instructions

  • Preheat the oven to 400°F. While the oven heats, drizzle the chicken with olive oil and rub to coat. Season with salt and pepper. Then add the chicken, skin side down, to a cold cast iron skillet and place over medium heat.
  • Cook for 12 to 13 minutes without disturbing the chicken. When the skin is crisp and golden brown flip the chicken skin side up and arrange the lemon and thyme sprigs on and around the thighs.
  • Transfer the skillet to the oven and roast for around 15 minutes, until the chicken reaches an internal temperature of 165°F.
  • For the crispiest skin, remove any lemon slices from the chicken skin during the last few minutes of cooking so that all of the chicken skin is exposed.

Notes

Store leftover chicken thighs in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave.

Nutrition

Calories: 452kcalCarbohydrates: 4gProtein: 30gFat: 36gSodium: 156mgFiber: 1gSugar: 1g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

You may also like

  • A plate of grilled boneless chicken thighs.
    Grilled Boneless Skinless Chicken Thighs
  • A salmon fillet served with zucchini noodles.
    Air Fryer Salmon
  • A plate of bite-sized chunks of chicken tossed in garlic butter served with vegetables and rice.
    Garlic Butter Chicken Bites
  • Close-up of two boneless skinless chicken thighs served on a plate with steamed vegetables and rice.
    Air Fryer Boneless Chicken Thighs
  • Baked Ziti With Ground Turkey
  • A serving of steamed rice topped with honey bourbon chicken.
    Honey Bourbon Chicken (Instant Pot or Stovetop)
Share this post:
« Creamy Chicken Florentine
Instant Pot Farro »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hello, I'm Scott! I'm a former professional cook and an experienced home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Summer Favorites

  • Close up image of a spinach and feta turkey burger on a wheat bun with a thick spread of tzatziki sauce and topped with sliced cucumber and red onion.
    Spinach and Feta Turkey Burgers
  • Overhead shot of whole key lime pie, topped with whipped cream, lime zest , and a lime twist.
    Easy Key Lime Pie with Greek Yogurt
  • A platter of grilled chicken legs served with corn and watermelon.
    Grilled Chicken Legs
  • Smoked Turkey Legs
  • pulled pork sandwich with slaw
    Smoked Pulled Pork Barbecue
  • Red, white, and blue popsicles on a weathered white washed wood background.
    Red White and Blue Popsicles

See More →

Featured Recipes

  • Side angle view of a serving of creamy chicken and rice casserole with broccoli shown set beside a casserole dish.
    Cheesy Chicken and Rice Casserole (Without Soup!)
  • Chicken enchiladas with green sauce served on a plate.
    Enchiladas with Green Sauce
  • close up of a baking dish of fresh homemade lasagna.
    Lasagna with Homemade Noodles
  • Instant pot pork roast served on a dish with potatoes and carrots.
    Instant Pot Pork Roast and Potatoes
  • Close up of a slice of brioche French toast casserole on a plate.
    Brioche French Toast Casserole
  • A large bowl of Tuscan chicken pasta with spinach and sun dried tomatoes in a creamy sauce topped with grated Parmesan cheese.
    Creamy Tuscan Chicken Pasta

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Affiliate Disclosure
  • Accessibility

Follow on Social

  • Pinterest
  • Facebook
  • Instagram
  • Twitter

Newsletter



Copyright © 2023 Dishes With Dad