Baked Honey Lemon Chicken Thighs
These baked honey lemon chicken thighs combine warm spices with a sticky garlic, honey, and lemon glaze. They bake on a wire rack for crisp skin and receive their glossy finish during the final 10 minutes.
Ingredients
For the chicken
- 1 kg bone-in skin-on chicken thighs about 6 thighs
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon paprika
For the honey lemon glaze
- 2 tablespoons butter
- 3 garlic cloves minced
- 120 ml honey
- 80 ml chicken broth
- 1 tablespoon soy sauce
- 1 lemon thinly sliced
For serving
- 1 tablespoon chopped fresh chives optional
Instructions
- Preheat the oven to 190 °C. Place a wire rack over a rimmed baking pan. Combine 4 tablespoons extra-virgin olive oil, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon ground coriander, and 1 teaspoon paprika in a bowl.
- Rub the seasoning mixture over both sides of the 1 kg bone-in skin-on chicken thighs. Arrange them skin-side up on the prepared wire rack and bake for 35 minutes.
- Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add 3 garlic cloves, minced, and stir as they sizzle. Pour in 120 ml honey, 80 ml chicken broth, and 1 tablespoon soy sauce.
- Add 1 lemon sliced and simmer the glaze until it darkens slightly and becomes syrupy enough to coat the chicken.
- Remove the thighs from the oven and brush them generously with the honey lemon glaze. Return them to the oven for 10 minutes, or until glossy, deeply browned, and the thickest part reaches 74 °C.
- Serve the baked honey lemon chicken thighs with the glazed lemon slices. Spoon over any remaining glaze and finish with 1 tablespoon chopped fresh chives, if using.
Notes
Use a wire rack: Elevating the thighs allows the rendered fat to drain, helping the skin brown before the glaze is added.
Reduce the glaze sufficiently: It should visibly coat the spoon and chicken rather than immediately running off.
Watch the final bake: Honey browns quickly, so check the chicken toward the end of the final 10 minutes.
Check the largest thigh: Chicken pieces can vary in size, so measure the temperature in the thickest part without touching the bone.
Nutrition
Calories: 537kcal | Carbohydrates: 29g | Protein: 24g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 748mg | Potassium: 402mg | Fiber: 1g | Sugar: 24g | Vitamin A: 429IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg
