From Our Kitchen: Lemon Marinated Chicken Thighs

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I’ve been MIA. Maybe you have been, too! When did summer become so HECTIC! Come May, I always cling to the R&R that summer promises: sun-filled vacation days, schedule and homework free. But with three kids, the work of the day continues 24/7, and there’s a schedule of a different sort all summer long. Not complaining, just keeping it real! I’m sure you can relate. But rest assured, I’ve been cooking easy, real food all the while. I just haven’t had time to blog about it! My goal is to share more substantive nutrition posts with you, but until then I’ll show you how we eat and hope it gives you ideas. You don’t need to rely on processed food, take-out, or even “meal delivery in a box” to keep meals simple and delicious.

This recipe is a family favorite. (And dear to my heart, as I modified it from my dear friend Michelle’s family recipe–thank you for letting me share it!) We usually have all the ingredients on hand. And once you pop it in the oven, you have enough time to roast some vegetables along with it, and then make a quick simple salad. It also tastes great over cauliflower rice or zucchini noodles (zoodles.) I hope you enjoy it as much as we do!

Lemon Marinated Chicken Thighs

Prep Time 10 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 8


  • 1/2 cup olive oil
  • 1/4 cup white wine or chicken broth
  • 1 large lemon juiced
  • 2 tablespoons minced onion
  • 2 cloves garlic
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 pounds boneless chicken thighs


  • Mix all ingredients and marinate chicken at room temp for 30 minutes (or overnight) in the refrigerator.
  • Bake in a baking dish along with the marinade at 375 for 1 hour.


Keyword Lemon marinated chicken thighs

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