Baked Lemon-Garlic Chicken Thighs with Preserved Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a bright, slightly sour preserved lemon and garlic marinade, delivering a fragrant Mediterranean flavor. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp dried oregano, 1 1/2 tsp sea salt, 1 tsp ground black pepper, 2 tbsp fresh lemon juice, and the finely chopped rind of 1 preserved lemon. Stir to make a marinade.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss well to coat all the pieces evenly. Let marinate for 15 minutes at room temperature.
  3. Step 3: Arrange the marinated chicken thighs on a baking sheet skin side up, pouring any leftover marinade over them. Bake for 35-40 minutes until the skin is golden and crispy and internal temperature reaches 165°F.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving.

Frequently asked questions

How long does Baked Lemon-Garlic Chicken Thighs with Preserved Lemon take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Garlic Chicken Thighs with Preserved Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.

Can I substitute ingredients in Baked Lemon-Garlic Chicken Thighs with Preserved Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Garlic Chicken Thighs with Preserved Lemon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon-Garlic Chicken Thighs with Preserved Lemon?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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