Lemon Chicken Thighs

Crispy Lemon Chicken fit for company!

Lemon Chicken Thighs

I love chicken and lemon and have several recipes using both ingredients and a variety of methods. Sometimes I just want quick and amazing, and this recipe delivers. It’s easy and feeds a crowd, oh and leftovers are fantastic. I make it in a paella pan, and the presentation is incredible. The sauce is savory, lemony, and super tasty. Serve it with crusty bread and a salad or mashed potatoes.

I reference Paella Pans often as my go-to cookware. I like the 18″ size or larger, just make sure it fits in your oven. It’s easy to create a beautiful presentation that goes from oven to table.



Lemon Chicken Thighs

Lemon Chicken Thighs

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There is nothing better than crispy chicken with a lemony sauce perfect for dipping crusty bread or served next to mashed potatoes. As they say, Winner Winner Chicken Dinner.

  • Author: Soffia Wardy
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 Breasts 1x
  • Category: Chicken
  • Method: Bake
  • Cuisine: Mediterranean


  • 1/4 cup good olive oil
  • 3 tablespoons minced garlic (9 cloves)
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon minced fresh thyme leaves plus extra sprigs for garnish
  • 1/4 teaspoon of crushed red peppers (more or less to taste)
  • Kosher salt and freshly ground black pepper
  • 4 boneless chicken thighs, skin on (6 to 8 ounces each)
  • 1 lemon


Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken thighs, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


I quadrupled the recipe and baked 16 thighs in a paella pan for an oven to table presentation. This recipe is also great for pot luck as it can be easily transported and re-heated. If you prefer chicken breast may be substituted. Recipe Attribution: Ina Garten