Chicken

Baked Honey Lemon Chicken

This baked honey lemon chicken is incredibly juicy with crispy skins you won't want to share. Flavored with a delicious honey lemon sauce.

I have a love hate relationship with lemon chicken. It has to be a done a certain way before it takes. It should have some skin or a crispy battered shell. Cause if it’s just plain Jane naked chicken cubed and all with a lemon sauce, I’m not gonna be all enthusiastic about it.

This baked honey lemon chicken is incredibly juicy with crispy skins you won't want to share. Flavored with a delicious honey lemon sauce.

But this one has CRISPY skins so it’s all good. I know the skins are super crispy heaven because I made a honey mustard version of them. Those skins didn’t stand a chance.Β The chicken was moist and juicy too cause it’s chicken thighs. They just taste so much better than breasts. I suppose that’s the trade off, cooking longer for more flavor. This recipe is enough to feed six people with some sides. Or if there’s just the two of you it’s good for the next day too.

This baked honey lemon chicken is incredibly juicy with crispy skins you won't want to share. Flavored with a delicious honey lemon sauce.

Instead of just chucking in some lemon juice and slices in there, I’ve tried giving it deeper flavor with some fresh garlic, soy sauce, brown sugar and honey. There’s other seasonings too like thyme and oregano.

You could just use plain lemon juice or cut up a few slices of lemons and place them under the chicken while it bakes to caramelize nicely or in between the thighs. It’s up to you. Lemon slices optional. Although I have found the lemon slices great for adding more flavor once you get down to eating the meat. Just kinda mix it in with the juices from the lemon slices and you get instant flavor.

This baked honey lemon chicken is incredibly juicy with crispy skins you won't want to share. Flavored with a delicious honey lemon sauce.

As with all chicken thighs, this will take awhile to bake but it’s pretty hands free after the prep stage. It’s done in either 45 minutes or when the juices run clear when pricked with a fork or when the meat thermometer reaches 175 degrees F.

That’s all there is to it. Want some sides? Try my old recipe (and even older and ugly food pic) of stir-fried green beans. Or try some asparagus.

This baked honey lemon chicken is incredibly juicy with crispy skins you won't want to share. Flavored with a delicious honey lemon sauce.

Happy cooking!

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This baked honey lemon chicken is incredibly juicy with crispy skins you won't want to share. Flavored with a delicious honey lemon sauce.

Baked Honey Lemon Chicken


  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour
  • Yield: 6

Ingredients

  • 6-7 bone in, skin on chicken thighs (about 3 lb.)
  • Salt and pepper to taste
  • 1 teaspoon garlic, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons honey
  • 2 teaspoons soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Instructions

  1. Season the chicken thighs with salt and pepper to taste
  2. In an oven-safe skillet over medium high heat, sear the thighs on both sides until golden brown, about 5 minutes each side. Drain any excess oil and arrange chicken thighs skin side up
  3. Mix garlic, lemon juice, honey, soy sauce, brown sugar, thyme and oregano
  4. Spread the lemon sauce on the thighs
  5. Bake at 350 degrees F for 45 minutes or until the juices run clear. A meat thermometer should read 175 degrees F
  6. Drain off any excess fat before serving
  7. Dish and serve hot

This baked honey lemon chicken is incredibly juicy with crispy skins you won't want to share. Flavored with a delicious honey lemon sauce.

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20 Comments

  • Reply
    Keri
    January 21, 2015 at 3:52 PM

    This looks amazing! I love lemon chicken and I also really love chicken thighs! Great photos πŸ™‚

    • Reply
      The Cooking Jar
      January 21, 2015 at 5:49 PM

      Thanks, Keri πŸ™‚

  • Reply
    Friday Faves - foodiecrush
    January 23, 2015 at 7:14 AM

    […] Baked honey lemon chicken. All the best flavors to soak in. […]

  • Reply
    Julie@ Cooks with Cocktails
    January 24, 2015 at 7:43 PM

    This looks so yum! I’m going to make it for my man’s birthday dinner with my in laws tomorrow and serve it with mashed potatoes and veggies. Thanks so much for the recipe! I’ll let you know how it turns out πŸ˜‰

    • Reply
      The Cooking Jar
      January 25, 2015 at 8:56 PM

      Oooh, hope it turned out good for you! Birthday meal is something special πŸ™‚

  • Reply
    Tim
    February 9, 2015 at 2:04 PM

    I see lots more cooking with chicken thighs these days. Is there a reason people use these more than breasts?
    I’m a cooking noob so please be kind πŸ™‚

    tim

    • Reply
      The Cooking Jar
      February 9, 2015 at 4:17 PM

      There’s more fat in chicken thighs which translates to it being more flavorful! I’ve personally also found chicken thighs to be more juicy and moist. Plus they often come bone-in which I have heard adds even more flavor!

  • Reply
    vivian
    March 7, 2015 at 7:27 PM

    I made these tonight for my family and they were a big hit. I cooked them a little longer, as my oven tends to be slow. With my family, 1 chicken thigh is not a serving, so I doubled the recipe and this worked well. Everyone is talking about where they will hide the few leftovers so they can have them later. Thanks!

    • Reply
      The Cooking Jar
      March 11, 2015 at 2:18 PM

      Haha, you know people like the food when they start plotting! This is one of my favorite recipes for baked chicken thighs, lemon works so well with the crispy skins. Thanks for coming back and letting me know how it worked out for you, Vivian.

  • Reply
    What Wine to Pair with Lemon Chicken » Care to Pair
    February 7, 2016 at 10:18 PM

    […] Baked Honey Lemon Chicken via the Cooking Jar (recipe used for the pictures in this post) […]

  • Reply
    Andrea
    February 11, 2016 at 12:32 PM

    Thank you for sharing this fab and easy recipe!

    My oven-safe skillet does a number on the skins (maybe it’s time for a new one!) so I just seared the thighs in a non-stick one and baked them and the sauce in my Pyrex baking dish.

    They didn’t look as pretty as yours, but raves all around!

    • Reply
      The Cooking Jar
      February 16, 2016 at 2:26 PM

      That’s a great workaround to save the skins. Don’t you just love those skins though! Just reading this comment made me taste them and that lemon sauce all over again. I remembered shoving the chicken meat into the lemon slices with each bite for maximum flavor!

  • Reply
    Alison
    April 5, 2016 at 10:27 AM

    Thanks for sharing this recipe. I tried it out tonight and the results were great!! My only regret is too late title chicken thigh ( all my 3 young kids love it and they don’t usually take meat so I underestimated). Any idea if I can get the same crispy skin without the searing? My kitchen floor turned out pretty oily after the searing and I loathe mopping.

    • Reply
      The Cooking Jar
      April 13, 2016 at 4:20 PM

      I don’t think anyone likes mopping! You won’t get as much crispy skins without searing but a workaround would be to use a splatter guard. I made that investment a long time ago to save me some cleaning time when it came to searing and pan-frying. I got the silicone one cause the metal one I inherited from my family got rusty. I also think the holes in the one I bought are small enough to keep oil in but big enough to let steam out so you don’t end up steaming instead. Another idea would be to mix some olive oil into the lemon sauce and try broiling it on the top rack to crisp up the skins after it’s done baking. Hope this helps!

  • Reply
    Cathy Friedensohn
    April 18, 2016 at 11:16 AM

    Can I make this in 2 stages–first on top of the stove and then in the over? Thanks.

    • Reply
      The Cooking Jar
      April 25, 2016 at 1:17 PM

      Yes, you can. That’s actually what the recipe does – it sears the seasoned chicken for a bit on both sides, and especially the skin side so it crisps up nicely. Then it finishes cooking up in the oven!

  • Reply
    Tam
    June 9, 2016 at 7:34 PM

    I used boneles/skinless thighs instead, made a little extra sauce and cooked stovetop after browning to allow the sauce to reduce a bit. Delicious!

    • Reply
      The Cooking Jar
      June 23, 2016 at 1:37 PM

      That works too, Tam! Happy to hear you enjoyed it.

  • Reply
    Kalpana
    October 27, 2016 at 8:54 AM

    Hi ! You share very easy recipes on your blog I am a very frequent user. This baked honey lemon chicken recipe looks so yummy. I am gonna make it this weekend. Thank you πŸ™‚

    • Reply
      The Cooking Jar
      November 10, 2016 at 1:13 PM

      I hope you liked it! This is one of my favorite baked chicken recipes πŸ™‚

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