Paleo Herb and Lemon Baked Chicken
Elevate your dinner game with this Paleo Herb and Lemon Baked Chicken, a flavor-packed dish that's as healthy as it is delicious. Juicy, bone-in, skin-on chicken thighs are marinated in a vibrant blend of fresh rosemary, thyme, parsley, garlic, and zesty lemon, ensuring every bite is bursting with savory, citrusy goodness. The marinade, enhanced with high-quality olive oil, infuses the chicken with aromatic herbs while keeping it tender and moist. Baked to perfection in the oven, the chicken develops a beautifully golden, crispy skin while the interior remains succulent and flavorful. With only 15 minutes of prep time, this gluten-free and dairy-free recipe is ideal for busy weeknights or elegant paleo-inspired dinners. Serve with a drizzle of the pan juices and a sprinkle of fresh parsley for a stunning, restaurant-worthy presentation!
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Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1 whole lemon
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Zest the lemon and set aside the zest. Cut the lemon in half and squeeze its juice into a small bowl, removing any seeds.
Step 3
Finely chop the fresh rosemary, thyme, and parsley. Set aside.
Step 4
Crush and mince the garlic cloves.
Step 5
In a large mixing bowl, combine the lemon zest, lemon juice, chopped herbs, minced garlic, olive oil, salt, and black pepper.
Step 6
Add the chicken thighs to the bowl and coat them thoroughly with the herb and lemon mixture.
Step 7
Let the chicken marinate for at least 10 minutes, allowing the flavors to penetrate the meat.
Step 8
Arrange the chicken thighs in a single layer on a baking dish.
Step 9
Pour any remaining marinade over the chicken.
Step 10
Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the skin is golden and crispy. The internal temperature should reach 165°F (74°C).
Step 11
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the juices redistribute within the meat.
Step 12
Serve each chicken thigh with a spoonful of the pan juices drizzled over, and garnish with some fresh parsley if desired.
Nutrition Facts
| Serving size | (711.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1667.4 |
| Total Fat 121.3g | 0% |
| Saturated Fat 30.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 564mg | 0% |
| Sodium 2859.4mg | 0% |
| Total Carbohydrate 10.4g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 1.6g | |
| Protein 134.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.5mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 1618.2mg | 0% |
Source of Calories