Oven-Baked Chicken Thighs with Lemon and Dill
Tender chicken thighs baked with a bright lemon-dill glaze, featuring a perfect balance of savory and citrus flavors. This french-inspired chicken (keto) ready in about 35 minutes pairs (454g), bone-in, skin-on chicken thighs, olive oil, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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
- 1 lb (454g), bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1, thinly sliced lemon
- 2 tbsp, chopped fresh dill
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper on all sides.
- Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook for 5 minutes until golden brown.
- Step 3: Add 1 minced garlic clove and 2 tbsp chopped fresh dill to the skillet, stirring for 30 seconds until fragrant, then arrange 1 thinly sliced lemon on top of the chicken.
- Step 4: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Frequently asked questions
How long does Oven-Baked Chicken Thighs with Lemon and Dill take to make?
Total time is about 35 minutes (10 min prep + 25 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 Oven-Baked Chicken Thighs with Lemon and Dill?
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 olive oil from drying out.
Can I substitute ingredients in Oven-Baked Chicken Thighs with Lemon and Dill?
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 Oven-Baked Chicken Thighs with Lemon and Dill for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Oven-Baked Chicken Thighs with Lemon and Dill keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many chicken recipes and this is hands down the best.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
