Garlic Herb Baked Chicken

Name: Garlic Herb Baked Chicken Thighs One-Pan
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup olive oil; 1/4 cup lemon juice; 1 tsp dried rosemary; 1 tsp dried thyme; 4 cloves garlic, minced; 1 tbsp basil paste; 1 tsp Dijon mustard; 1 tbsp chicken bouillon powder; 1 tsp red pepper flakes; 1 tsp black pepper; 1 tsp onion powder; 1 tsp garlic powder; 2 lbs bone-in, skin-on chicken thighs; 1 medium red onion, sliced; 1 lemon, sliced; Potatoes, for baking; Vegetables, for baking

This garlic herb baked chicken thigh recipe delivers juicy, tender meat with minimal effort using a simple lemon and herb marinade that infuses flavor throughout cooking. One pan and 30 minutes transforms budget-friendly chicken thighs into a complete weeknight dinner.

🌍American 🏷️Baked chicken 🏷️Chicken thighs 🏷️Garlic herb chicken 🏷️Lemon chicken Easy dinner

🏷️

🏷️Weeknight meal

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1 tsp dried rosemary
1 tsp dried thyme
4 cloves garlic, minced
1 tbsp basil paste
1 tsp Dijon mustard
1 tbsp chicken bouillon powder
1 tsp red pepper flakes
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
2 lbs bone-in, skin-on chicken thighs
1 medium red onion, sliced
1 lemon, sliced
Potatoes, for bakingoptional
Vegetables, for bakingoptional

17 Ingredients

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large bowl, combine the olive oil, lemon juice, dried herbs, minced garlic, basil paste, Dijon mustard, and all dry spices. Whisk until well combined.
3
Add the chicken thighs to the marinade and toss to ensure they are fully coated.
4
Let the chicken marinate for at least 30 minutes, or longer for more flavor.
5
Spread the sliced red onion in an even layer on the bottom of a baking dish.
6
Arrange the marinated chicken thighs on top of the onions and pour any remaining marinade over them.
7
Top each chicken thigh with a slice of lemon.
8
Bake uncovered for 50 minutes, or until the chicken is cooked through and the juices run clear.
9
Let the chicken rest for a few minutes before serving.

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Tips & Notes

Pro tips

Pat chicken thighs dry before marinating to allow the herb mixture to coat evenly and develop better browning.
Use a shallow baking dish to ensure even heat distribution and allow the marinade to baste the chicken as it cooks.
Check doneness at 35 minutes for thighs; residual heat continues cooking after removal, so pull at 165°F internal temp to avoid overcooking.
Reserve 2-3 tablespoons of raw marinade before adding raw chicken, then drizzle over finished dish for fresh herb brightness.

Substitutions

Dried rosemary → fresh rosemary (use 1 tbsp fresh, chopped; flavor is more delicate)
Basil paste → fresh basil (use 2 tbsp fresh, or 1 tsp dried basil)
Dijon mustard → whole-grain mustard (adds texture; use same amount)
Lemon juice → white wine or apple cider vinegar (use 3 tbsp for slightly less acidity)

Storage & make-ahead

Store cooled chicken in an airtight container for 3-4 days. Reheat gently in a 350°F oven for 10-15 minutes or on the stovetop over medium heat to retain moisture.