Description

Lemon Herb Baked Chicken is an easy oven-baked dinner with juicy chicken and crisp edges, coated in a bright marinade of lemon zest, garlic, olive oil, and herbs.

The pan juices turn into a simple lemony sauce that tastes amazing over potatoes, rice, or vegetables, making this a reliable weeknight meal or meal prep option.

Pinterest-friendly tip: Save this Lemon Herb Baked Chicken for later if you love easy baked chicken recipes—it’s packed with lemon, garlic, rosemary, thyme, and a simple one-pan method that tastes fresh and flavorful every time.

Ingredients

Scale

2 lb (900 g) bone-in, skin-on chicken thighs (or 4 large breasts)
2 tbsp olive oil
1 large lemon, zested and juiced (about 3 tbsp juice)
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
2 tbsp fresh parsley, chopped (plus more to finish)
1 tbsp Dijon mustard (optional)
1 tbsp honey (or 2 tsp brown sugar)
1 tsp paprika
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/2 cup baby potatoes or sliced onions (optional add-in)
Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F (220°C) and lightly oil a sheet pan or baking dish
2. Pat chicken dry very well with paper towels for better browning
3. In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, parsley, Dijon if using, honey, paprika, salt, pepper and red pepper flakes if using
4. Rub marinade all over chicken, coating evenly; if skin-on, gently loosen skin and rub a little marinade underneath
5. Arrange chicken skin-side up on the pan with space between pieces; add potatoes or onions if using
6. Bake 30–40 minutes for thighs or 20–25 minutes for breasts, until internal temperature reaches 165°F for breasts or 175–185°F for thighs
7. If desired, broil 1–3 minutes at the end for deeper color, watching closely
8. Remove from oven and rest 5–10 minutes so juices redistribute
9. Spoon pan juices over chicken and sprinkle with extra parsley
10. Serve with lemon wedges and your favorite sides

Notes

Thighs are the most forgiving cut and stay juicy even if you bake a little longer
Always zest the lemon before juicing for the easiest prep
Patting the chicken dry is key to golden color and crisp skin
If marinating overnight, reduce lemon juice slightly to avoid an overly sharp bite
For extra pan sauce, add 2–3 tablespoons broth to the pan halfway through baking
Crowding the pan causes steaming; use two pans if needed
Dried herbs work well—use 1 tsp dried for each 1 tbsp fresh
Reheat with a spoonful of pan juices to keep the chicken moist

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 thigh (or 1 breast portion)
Calories: 390
Sugar: 4 g
Sodium: 720 mg
Fat: 24 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 165 mg

Keywords: Lemon Herb Baked Chicken, easy baked chicken, lemon garlic chicken, one pan chicken dinner, weeknight chicken recipe