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February 15, 2025

Baked Chicken Thighs with Lemon

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Baked Chicken Thighs with Lemon

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I came up with this recipe when my kids were little, and it’s been an easy family favorite for decades. It’s simple, forgiving, and always turns out great — no need to stress about exact measurements. Once you make it a few times, you’ll get a feel for how much of each ingredient you like, and you’ll see how simple it is to modify based on what you have on hand. It's also an easy dish to make ahead when entertaining.

Ingredients

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6 skin-on chicken thighs

1 tbsp olive oil

1/4 to 1/3 cup fresh lemon juice

2 small shallots, minced (or onion)

2-3 garlic cloves, minced

3/4 to 1 cup dry white wine

2 tbsp butter

1/2 cup heavy cream

1 tbsp fresh thyme leaves

Salt and freshly ground black pepper to taste

Instructions

  1. Brown the chicken:

    • Preheat the oven to 350° F. 
    • Heat about 1/2 tbsp of olive oil in a skillet over medium heat.
    • Place the chicken thighs skin-side down and let them brown for about 3 to 4 minutes.
    • Gently push them around with a spatula to prevent sticking. Flip and cook the other side for 1 to 2 minutes.
    • Transfer the chicken pieces to a baking dish large enough to place them in a single layer. 

  2. Make the sauce:

    • If needed, add a bit more olive oil to the pan.
    • Sauté the minced shallots (or onion) until soft but not browned, about 5–8 minutes.
    • Add the thyme, then pour in the white wine and lemon juice, scraping up any browned bits from the pan. Let it cook for 3 to 4 minutes.
    • Stir in butter and cream and cook for another minute or two. 

  3. Bake the chicken:

    • Pour the sauce over the chicken thighs in the baking dish.
    • Bake at 350° F for 25 minutes.
    • Increase heat to 425° F and continue baking for 15–20 minutes, until the skin is crisp and the chicken is cooked through.

  4. Finishing touches:

    Serve with a side of rice — the sauce is fabulous over it!

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Notes:

  • Lemon-Only Version: Skip the cream and increase the lemon juice to ½ cup. It blends beautifully with the olive oil and natural juices.
  • More Variations: Adjust the lemon, cream, or aromatics based on what you have on hand. You can even skip the shallots, onion, garlic, or wine — I've made countless variations, and it's always delicious!

You may also be interested in this easy way to cook rice. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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