Ingredients
4 bone-in chicken thighs or breasts (about 2 lbs total), skin-on
3 tablespoons fresh thyme leaves, chopped (or 1 tablespoon dried)
2 lemons, zested and juiced
4 garlic cloves, minced
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a bowl, mix thyme, 1 tablespoon lemon zest, 2 cloves garlic, olive oil, 1 teaspoon salt, and ½ teaspoon black pepper
Place chicken skin-side up in a baking dish and rub the mixture over the skin and meat
Squeeze remaining lemon juice over the chicken
Roast for 45 minutes to 1 hour, basting halfway with pan juices
Let rest for 5-10 minutes before serving
Notes
Bone-in chicken enhances flavor and moisture—adjust cooking time if using boneless
Use fresh thyme or zest/dried alternatives per preference
High heat (400°F) ensures crispy skin while avoiding overcooking
Can be served with roasted potatoes, carrots, or couscous
Store leftovers in an airtight container in the refrigerator for 3 days
- Prep Time: 15
- Cook Time: 45
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg