Baked lemon garlic chicken is a quick, easy, and healthy dinner. The secret to the juiciness and bright flavor of this baked chicken recipe is the simple lemon-garlic marinade.
I’m sharing this recipe because it’s reliable, full of flavor, and perfect for weeknight meals or a low-effort dinner that still feels special. I used boneless, skinless chicken thighs for extra juiciness, but the marinade also works well with boneless chicken breasts or firm fish.
This recipe is forgiving and flexible. If you prefer leaner cuts, use boneless breasts and reduce the baking time slightly—watch for doneness to avoid overcooking. If you like a little heat, increase the red chili flakes. The balance of lemon, garlic, thyme, and a touch of maple syrup (or honey) gives a bright, slightly sweet glaze that caramelizes nicely when broiled for a minute at the end.
Baked Lemon Garlic Chicken
Author: Nancylynn
Summary: Baked lemon garlic chicken is a quick, easy, and healthy dinner. The secret to the juiciness and flavor of this delicious baked chicken recipe is the marinade.
Servings: 4 servings
Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins
Ingredients
- 1 1/4 lb boneless, skinless chicken thighs (or other lean protein)
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, peeled and smashed
- 2 teaspoons lemon zest (about ½ lemon)
- 3 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
- 2 teaspoons maple syrup or honey
- ½ teaspoon red chili flakes (add more if you like it spicy)
- ¾ teaspoon coarse kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the olive oil, smashed garlic, lemon zest, lemon juice, thyme, maple syrup (or honey), red chili flakes, salt, and pepper to make the marinade.
- Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and toss to coat evenly. Seal the bag or cover the dish and marinate for a few minutes at room temperature, or up to 24 hours in the refrigerator for deeper flavor.
- Transfer the chicken and any remaining marinade to an oven-safe baking dish and arrange the pieces in a single layer.
- Bake for 25–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. Cooking time will vary slightly depending on the thickness of the chicken.
- For a more caramelized top, place the dish under the broiler on high for 1–2 minutes—watch carefully to prevent burning.
- Remove the chicken from the oven and let it rest, covered loosely with foil, for about 10 minutes to allow the juices to redistribute. Serve with the pan juices and lemon slices if desired.
Notes
21 Day Fix: 1 RED, 1 TSP (per serving).
WW (Weight Watchers): 5 points per serving (calculated using maple syrup).
Nutrition (approximate per serving)
Serving size: 5 oz. — Calories: 276 kcal — Carbohydrates: 5 g — Protein: 31 g — Fat: 15 g — Saturated Fat: 6 g — Sodium: 540 mg — Potassium: 568 mg — Sugar: 2 g
Tips and Serving Suggestions
- Make-ahead: Marinate the chicken overnight for maximum flavor. Bring to refrigerator temperature before baking for even cooking.
- Pairings: Serve with roasted vegetables, a simple green salad, steamed rice, or mashed potatoes to balance the bright lemon flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to help preserve texture.
- Substitutions: Swap maple syrup for honey, or use dried thyme if fresh is not available. If using chicken breasts, reduce baking time and check for doneness sooner.
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