Go Back
+ servings
BAKED CHICKEN THIGHS TITLE
Print

Citrus Baked Chicken Thighs

These delicious chicken thighs are easy to make and perfect any time. Juicy chicken with a light citrus flavor and crispy skin!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Total Time 4 hours 50 minutes
Servings 6
Calories 532kcal
Author Toni Dash

Ingredients

  • ¼ cup Olive oil
  • ¼ cup Chicken stock low sodium
  • 2 Garlic cloves minced
  • 2 tablespoons fresh Rosemary chopped
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • 2 Lemons Zest and juice from 1 lemon plus 1 lemon sliced
  • 1 Lime zest and juice
  • 1 Orange Zest and juice
  • 8 bone in skin on Chicken thighs 2-3 pounds

Instructions

  • In a gallon plastic bag mix oil, chicken stock, garlic, rosemary, salt, pepper and the zest and juice of each the lemon, lime and orange.
  • Add chicken and marinate in the refrigerator for 3 - 6 hours. Do not marinate longer than 6 hours.
  • When ready to cook the chicken: Preheat oven to 375 degrees. Roast chicken on a sheet pan or casserole dish (discard marinade) with lemon slices for 40-45 minutes until they reach an internal temperature of 165 degrees.
  • Remove from oven and allow chicken to rest 5 to 10 minutes and serve.

Notes

Pro Tips
Always zest the citrus fruit before juicing. It's much easier this way. 
To get more juice from citrus fruits: place in the microwave for 10 seconds before juicing!
Do not marinate the chicken longer than 6 hours. The acids in the citrus fruits will begin to cook the meat.
Easy tip for making marinade. Set the plastic bag in a large liquid measuring cup or mixing bowl. Fold the top out so the bag stays open while adding the ingredients.
Do not reuse the marinade.
Let the chicken rest for 5-10 minutes after cooking. This allows the juices to redistribute for the juiciest chicken.

When are chicken thighs done?

When they reach an internal temperature of 165 degrees F. Use an instant read thermometer and insert in the thickest part of the chicken.
Do not touch the probe to the bone in the thigh or all the way through the thigh; it should be in the center of the meat.

Nutrition

Calories: 532kcal | Carbohydrates: 9g | Protein: 32g | Fat: 41g | Saturated Fat: 10g | Cholesterol: 189mg | Sodium: 939mg | Potassium: 506mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 2mg