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Baked Lemon Chicken Thighs

Baked Lemon Chicken Thighs

Course Brunch, Main Course
Cuisine American
Keyword baking, chicken
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Author Sandra | Sandra's Easy Cooking


  • 8 Chicken Thighs skin off if you prefer
  • 1 large Lemon sliced
  • 1 Pinch per Thigh Thai Sriracha Sea Salt to taste /few sprinkles on each thigh

Rub and Marinade:

  • 1 Tbsp. Weber Garlic and Herb Seasoning it contains sodium
  • 1/2 tsp. Dried Rosemary 1 tsp. if fresh
  • 1 tsp. Lemon Zest
  • Juice from 1/2 Lemon
  • 1/2 Onion sliced
  • 1 tsp. Garlic minced
  • 1/2 tsp. Ground Black Pepper or more
  • 2 Tbsp. Grapeseed Oil


  1. Wash all the chicken thighs and take the skin off, and cut the fat if any.
  2. Mix all the ingredients for the rub/marinade(chop/mince/cut as directed in the ingredient list)
  3. Place chicken thighs in the larger bowl and add rub/marinade. Rub the marinade until every piece of chicken is well coated.
  4. Allow chicken to marinate for at least 30 minutes (and up to 2 hrs).
  5. Preheat the oven at 400 degrees Fahrenheit, depending on your oven.

  6. Lightly grease/or spray a baking dish and put chicken, then pour all over the chicken marinade. Slice lemon into thin slices and place one slice on top of each piece of chicken. Sprinkle Sriracha Sea Salt on top.
  7. Bake for 50 minutes or until chicken thigh's internal temperature reaches at least 165 degrees.

  8. Let it rest for 5-7 minutes before serving. You may use oil from baking and drizzle over thighs before serving. Serve it over rice, potatoes, or just with a salad.

Recipe Notes

Darker meat such as thighs, or legs, work well with this recipe.
Chicken breast might get too dry.
You can also use chicken quarters, wings etc.
You can keep the skin on or off. It's really up to you!
You can definitely use your favorite spices, but one of my personal favorites are "Weber" brand, and I use it a lot in many dishes even on my focaccia, pizza, sauces etc.
Picture UPDATED 2015*
Chicken quarters were cooked with the skin on. It was crunchy and delicious, served with roasted sweet peppers and red potatoes, as well as with Iris Soda Bread.
Instead of the store bought spice blend I used Only my RUB without any other seasoning. Check the recipe here. Marinate that I used this time: my spicy rub, rosemary, oil, lemon zest, and juice.

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