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close up of baked chicken thighs on a plate with lettuce and roasted root vegetables
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5 from 3 votes

Baked Chicken Thighs

Baked Chicken Thighs make such a great weeknight dinner. My chicken thighs marinade can be made the night before, making this a great 30 minute dinner!
Prep Time10 mins
Cook Time25 mins
Marinating Time20 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: raosted chicken
Servings: 4 servings
Author: Lisa Longley


  • 2 pounds bone in chicken thighs

Chicken Thigh Marinade

  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 3 garlic cloves minced
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper


  • Make the marinade by combinging all of the ingredients in a small bowl.
  • Put the chicken in a sealable container. Pour the marinade over the chicken thighs and move the chicken around as needed to ensure they are full coated. Place the container in the refrigerator for 20 minutes or up to 24 hours.
  • Prheat the oven to 425 degrees.
  • Place the marinated chicken on to the rimmed baking sheet and bake for 20 to 25 minutes or until a thermometer inserted in the chicken reads 165 degrees.