Broiled Lemon Chicken Thighs

4 servings
1 Hours 15 Minutes

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This Lemon Chicken Recipe uses bone and skin on chicken thighs. You start by broiling the chicken and then pouring the lemon sauce all over the chicken and broiling for a tiny bit more. The flavor is to die for. It takes about an hour to make since we will be using bone in chicken, but the bone is the reason for the rich flavor.


The tangy flavors from the lemon and the savory flavors from the chicken is to die for. You can pair this chicken with Mafalde Lemon Ricotta Parmesan Pasta or Sautéed Brussels Sprouts with Lemon and Balsamic Vinegar. I have had this chicken with both side dishes and the combination was superb.


Preheat the broiler to high and let it sit for 10 minutes.


Salt the chicken on both sides and let them sit on a baking sheet.


Meanwhile make the lemon juice mixture. In a bowl, add the lemon juice, olive oil, red wine vinegar, minced garlic, oregano, and salt and pepper.


Put the chicken in the oven and broil the chicken thighs, turning once, for about 30-35 minutes, until the skin is golden.


Remove the chicken and spoon half of the lemon juice on the chicken and put it back in the oven for another 3-5 minutes. Take the chicken out and flip them to the other side. Spoon the rest of the juice on the chicken and broil for another 3-5 minutes.


Take the thickest piece of chicken and cut in half to check inside. Make sure juices are running when pierced.

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Broiled Lemon Chicken Thighs

Recipe details

  • 4 servings
  • Prep time: 15 Minutes|Cook time: 1 Hours|Total time: 1 Hours 15 Minutes

Ingredients


Instructions


Preheat the broiler to high and let it warm up for 10 minutes.
Salt the chicken on both sides and let them sit on a baking sheet.
Meanwhile make the lemon juice mixture. In a bowl, add the lemon juice, olive oil, red wine vinegar, minced garlic, oregano, and salt and pepper.
Put the chicken on a baking sheet, drizzle olive oil, and broil the chicken thighs, turning once, for about 30-35 minutes, until the skin is golden.
Remove the chicken and spoon half of the lemon juice on the chicken and put it back in the oven for another 3-5 minutes. Take the chicken out and flip them to the other side. Spoon the rest of the juice on the chicken and broil for another 3-5 minutes.
Take the thickest piece of chicken and cut in half to check inside. Make sure juices are running when pierced.

Tips

  • Optional: You can marinate the chicken overnight in 2 cups buttermilk to tenderize the meat and then pat them dry before cooking.

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Comments and Reviews

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Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

  • Nicole P
    Nicole P
    on Feb 28, 2021

    Looks delicious!

  • Jean Oudy
    Jean Oudy
    on Mar 1, 2021

    I'm wondering why you need so much liquid to baste the chicken with. Or do you marinade the legs in some of it? If I was to baste the chicken like the directions say, I'd have more than 2 and a half cups left over. What am I missing here?

    • Kay Earhart
      Kay Earhart
      on Mar 1, 2021

      the directions say spoon half of the lemon mixture on the thighs not baste then after cooking ...turn thighs over and spoon rest of lemon mixture on the thighs...

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