Low-Temperature Oven-Baked Lemon Garlic Chicken Thighs
Juicy chicken thighs baked slowly at low heat with bright lemon and garlic for tender, flavorful meat with crisp edges. This mediterranean-inspired chicken ready in about 85 minutes pairs bone-in, skin-on chicken thighs, fresh lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tbsp fresh lemon juice
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat your oven to 275°F (135°C) for low-temperature baking. In a small bowl, mix 3 tablespoons fresh lemon juice, 4 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.
- Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels to ensure crisp skin. Rub the lemon-garlic mixture evenly all over the chicken thighs, making sure to coat under the skin for maximum flavor.
- Step 3: Arrange the chicken thighs on a rimmed baking sheet skin-side up with space between pieces. Bake in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and slightly crisp.
- Step 4: Remove the chicken and let it rest for 5 minutes. Sprinkle 2 tablespoons chopped fresh parsley over the thighs before serving for a fresh finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Temperature Oven-Baked Lemon Garlic Chicken Thighs take to make?
Total time is about 85 minutes (10 min prep + 75 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 Low-Temperature Oven-Baked Lemon Garlic Chicken Thighs?
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 fresh lemon juice from drying out.
Can I substitute ingredients in Low-Temperature Oven-Baked Lemon Garlic Chicken Thighs?
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 Low-Temperature Oven-Baked Lemon Garlic Chicken Thighs 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 Low-Temperature Oven-Baked Lemon Garlic Chicken Thighs?
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.
