Lemon Thyme Chicken with Garlic and Rosemary

5 from 28 votes

Juicy and tender baked chicken. Fresh lemons, garlic, rosemary and thyme. Seasoned and coated with a butter-herb sauce and baked to perfection.

Prep Time10

Cook Time30

Marinade Time12

Total Time12 40

Course: dinner

Cuisine: American

Servings: people

Calories: 375kcal

4-5 pieces chicken thighs, (You can use skin-on, bone-in, or skinless. Thighs and drumsticks recommended)
⅓ cup lemon juice, fresh squeezed
2 Tablespoons lemon zest
¼ cup olive oil, (optional)
4 cloves garlic, minced
2 Tablespoons fresh chopped thyme (or 2 teaspoons dried)
1 Tablespoon fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoon salt
1 teaspoon black pepper
2-3 Tablespoons butter, melted
slices Lemon/Lime for garnish

Place the lemon juice, lemon zest, olive oil, garlic, thyme, rosemary, salt, and pepper in a small bowl. Whisk to combine.
With the tip of a sharp knife, make a shallow cut into each piece of chicken 2 to 3 times, about ½ an inch long. This helps the marinade really get in and penetrate.
Place each piece of meat and the marinade in a gallon size resealable bag. Rotate the bag so all the pieces are coated with the marinade. Seal the bag, place in a dish, and then place in the refrigerator for 12 hours up to overnight.
After it has marinated, preheat oven to 375°F. Remove the chicken from the marinade and place in a single layer in a large baking dish.
Bake for 30 minutes, or until the chicken has reached an internal temperature of 165°F.
When done, remove the baking dish from the oven and discard the additional liquid. NOTE: There is going to be a lot of liquid left in the dish from cooking the chicken. This is the marinade seeping out of the slits while it cooks. Feel free to discard the extra juices after cooked.
Melt the butter and baste it on top of each piece. Allow to rest for about 5 minutes before serving.

You have the option to cook the chicken with the skin on or off.
Don't skip the marinade process! Cut the slits into each piece of meat and let the marinade penetrate. The secret to this recipe is making the small slices into the chicken so the marinade can seep in. I let these marinate overnight so it is full of flavor.
There is going to be a lot of liquid left in your dish from cooking the chicken. This is the marinade seeping out of the slits while it cooks. Feel free to discard the extra juices or add it only a bed of rice or mash potatoes if you are serving those with the meat. You can also turn this into a pasta dish by topping cooked noodles with the chicken, the leftover juices, and some fresh Parmesan.
You can use any type of chicken with this recipe. I have better results with dark meat because breasts are dryer. I like to use boneless skinless thighs, but I've also used bone in thighs and drumsticks for this recipe. When it comes to bone in thighs, the meat is even more juicy.
If you don't have fresh herbs, you can use ground herbs. Most of the time I push for fresh ingredients, but this recipe works well with both fresh herbs or with ground herbs. You can taste the difference in each version, but both are fantastic!
I love to top this dish with with a lemon or lime slice! I love all the citrus!