Lemon herb chicken thighs are a great sheet pan recipe for weekly meal prep. The marinade is zippy, lemony, and bright. Perfect with a cold salad for a hot summer night.
Lemon Herb Chicken Thighs
Easy lemon herb chicken thighs are perfect for a weeknight dinner meal prep.
Ingredients
- 3.5 lb boneless skinless chicken thighs
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 6 cloves garlic
- 1/4 cup oil
- 1 tsp red pepper flake optional
Instructions
- Place lemon juice, lemon zest, salt, sugar, onion powder, garlic, and oil into a blender. Blend until the mixture is smooth. Then add in dried thyme and oregano.
- Then place chicken into the marinade. Marinate overnight.
- Preheat the oven on broil to the highest setting (usually 525 degrees F). Place chicken onto a baking sheet in one even layer, allowing space between chicken thighs.
- Place chicken in the oven about 6 inches from the top broiler/flame. Broil for 18-20 minutes until chicken is just cooked through, rotating as needed to prevent burning.
- Remove and serve.
This recipe goes nicely with my Mediterranean Quinoa recipe.
