Lemon Baked Chicken Thighs
Lemony and herby, this easy baked chicken thigh recipe is sure to make your weeknight dinner a breeze!
Equipment
- 13" x 9" glass baking dish
- Cutting board
- Sharpened chef's knife - dull knives are dangerous!
- Vegetable peeler
- Measuring spoons
Ingredients
- 3 lb Bone in, skin on chicken thighs
- 1 medium Lemon
- 1 T Himalayan pink salt (1/2 tsp for the vegetables, remainder for chicken)
- 1 T Ground black pepper (1/2 tsp for the vegetables, remainder for chicken)
- 1 T Garlic Powder (1/2 tsp for the vegetables, remainder for chicken)
- 1/2 cup Water
Optional:
- 4 medium Carrots, diced
- 2 medium Turnips, diced
Instructions
- Preheat your oven to 425° F. You want it to be nice and hot to crisp up the skin of the thighs.
- Wash vegetables, if you're using them. Dice your carrots and turnips and lay them out in the bottom of your baking dish. Pour the 1/2 cup of water over them, and then sprinkle with 1/2 tsp each of the salt, pepper, and garlic.
- Wash the chicken, and pat dry with a paper towel. Arrange them on top of the vegetables, or lay them in the bottom of the baking dish.
- Cut your lemon into quarters. Using your hand, squeeze all four quarters into the baking dish to coat the chicken and vegetables well. Lay the pieces in the baking dish, flesh side up.
- Evenly sprinkle the remaining salt, pepper, and garlic powder onto your chicken thighs.
- Place the baking dish in the center of the oven and bake for 45 mins