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dump and bake lemon chicken 428199701

Dump and Bake Lemon Chicken with Garlic and Herbs

This dump and bake lemon chicken is the easiest weeknight dinner, with juicy, herby thighs baked in a bright Meyer lemon sauce.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 1
Course: Chicken, Main Course
Cuisine: southern
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken and marinade
  • 8 bone-in, skin-on chicken thighs about 4-5 lbs total
  • 1/3 cup fresh lemon juice preferably from Meyer lemons
  • 1/4 cup extra-virgin olive oil California or Napa Valley
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp fresh chives chopped
  • 2 tbsp minced garlic about 6 cloves
  • 1 tsp dried oregano
  • 1 tsp salt plus more for seasoning
  • 1 tsp black pepper freshly ground, plus more for seasoning
  • 1 lemon wedges and fresh rosemary sprigs for garnish

Method
 

Bake
  1. Preheat the oven to 375°F. Lightly coat a 13x9 inch baking dish with cooking spray.
  2. In the baking dish, whisk together the lemon juice, olive oil, parsley, rosemary, chives, garlic, oregano, 1 teaspoon salt, and 1 teaspoon pepper until well combined.
  3. Add the chicken thighs to the dish and turn them in the herb mixture until nicely coated. Arrange them skin side up in a single layer, then sprinkle the tops with a little extra salt and pepper if you like.
  4. Bake for 45 to 55 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F to 175°F. For extra-crispy skin, broil for the last 3 to 5 minutes.
  5. Remove the dish from the oven and let the chicken rest for about 5 minutes. If the pan juices look too fatty, skim off some of the fat with a spoon.
  6. Serve the chicken hot, drizzled with the pan juices, and garnished with lemon wedges and fresh rosemary sprigs.

Nutrition

Calories: 385kcalCarbohydrates: 1gProtein: 31gFat: 28gSaturated Fat: 7gCholesterol: 155mgSodium: 350mgSugar: 1g

Notes

For a lighter version, use boneless, skinless chicken thighs and reduce the bake time to 30 to 35 minutes, checking until the internal temperature reaches 165°F.
Feel free to swap the rosemary and chives for thyme or tarragon to change up the herb profile.
The lemony pan juices make a delicious sauce over rice, pasta, or crusty sourdough.
To intensify the flavor, pour the pan juices into a small saucepan and reduce them on the stovetop while the chicken browns under the broiler.
The fresh herbs will slightly char in the oven, which is normal and adds a roasted flavor; they won't burn if the chicken is not overbaked.
Since thigh sizes vary, always rely on an instant-read thermometer and aim for 165°F to 175°F to guarantee fully cooked, juicy meat.

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