Best 3 Chicken Thighs Baked With Lemon Sage Rosemary Thyme Recipes

Indulge in a delightful culinary journey with our succulent baked chicken thighs, masterfully crafted with a vibrant blend of aromatic herbs and zesty lemon. These tender and juicy chicken pieces are lovingly seasoned with a harmonious fusion of fresh sage, rosemary, and thyme, while the vibrant lemon adds a burst of brightness and tang. Our collection of recipes caters to various dietary preferences, offering both a classic and a gluten-free version, ensuring everyone can savor this delectable dish. Accompany your chicken thighs with a medley of roasted vegetables or a refreshing salad for a complete and satisfying meal. Whether you're a seasoned home cook or just starting your culinary adventure, these recipes will guide you effortlessly to create a flavorful and memorable dining experience. Join us as we embark on a culinary adventure, transforming ordinary chicken thighs into an extraordinary symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED LEMON-ROSEMARY CHICKEN

Baked Lemon-Rosemary Chicken image

A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.

Provided by Chef Eden

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup salted butter
⅓ cup chopped fresh rosemary
2 cloves garlic
2 tablespoons lemon juice
2 teaspoons lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breasts (such as Perdue®)
1 lemon, zested

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 5 g, Cholesterol 105.3 mg, Fat 21.7 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 11 g, Sodium 167 mg, Sugar 0.3 g

CHICKEN THIGHS BAKED WITH LEMON, SAGE, ROSEMARY & THYME

Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme image

This is a simple and delicious recipe with a crisp skin and a moist, flavourful interior. In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. The recipe is from Fine Cooking (August 1, 2001). The chicken should marinate for at least 2 hours. If you like, you can garnish each plate of chicken with a spoonful of romesco sauce.

Provided by blucoat

Categories Chicken Thigh & Leg

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 large cloves garlic
coarse salt or sea salt
3 -4 tablespoons extra virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2 large lemons, each cut into six 1/4-inch rounds
1 bunch fresh rosemary, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

Steps:

Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (or use a small mixing bowl and the back of a spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly in drops while pounding and grinding the paste, continuing until the allioli is thick, creamy, and emulsified. Put the chicken in a bowl. Rub the allioli all over, including under the skin. Cover and refrigerate at least 2 hours or overnight.
Heat the oven to 425°F and set an oven rack in the middle of the oven. Arrange the lemon slices in one layer in a large shallow roasting pan or baking dish (9x13x2 inches is good). Top each slice with a piece of rosemary and thyme and a sage leaf. Set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Bake until the skin is golden and the juices are clear, 45 minute to 1 hour.
Sometimes the lemons and chicken produce a lot of juices, in which case you can make a delicious pan sauce. Transfer the chicken (keeping the herbs and lemon slices underneath) to a plate and cover loosely with foil. Tilt the pan to pool the juices in one corner. Spoon off the fat that rises to the top. Set the pan over medium heat (if the pan isn't flameproof, pour the juices into a small skillet) and scrape up any stuck-on juices. Let the juices boil and reduce so they thicken to a saucy consistency. Drizzle the sauce around, not on, the chicken to maintain the crisp skin.

Nutrition Facts : Calories 465, Fat 35.5, SaturatedFat 9.2, Cholesterol 157.9, Sodium 144.3, Carbohydrate 4.2, Fiber 1.7, Protein 33

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES

Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes image

Provided by Sunny Anderson

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 lemon, cut into slices
1 whole chicken, skin on, cut into parts
Olive oil, for drizzling
Kosher salt and coarsely ground black pepper
2 to 3 shakes hot Hungarian paprika
1 pound small potatoes, any larger ones halved
4 carrots, sliced in half lengthwise
20 or so fresh thyme sprigs
2 to 3 fresh rosemary sprigs

Steps:

Preheat the oven to 450 degrees F.
On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

Tips:

To achieve perfectly crispy skin, pat the chicken thighs dry with paper towels before seasoning and baking.
Use a combination of fresh herbs like lemon, sage, rosemary, and thyme to create a flavorful and aromatic marinade.
Make sure the chicken thighs are evenly coated with the marinade to ensure they are infused with flavor.
Bake the chicken thighs at a high temperature (400°F) for a short period (30-35 minutes) to ensure the skin crisps up while the meat remains tender and juicy.
Baste the chicken thighs with the marinade or melted butter halfway through the baking process to keep them moist and prevent them from drying out.
Serve the chicken thighs immediately with your favorite sides like roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

This recipe for chicken thighs baked with lemon, sage, rosemary, and thyme is an easy and delicious way to enjoy a flavorful and healthy meal. By following these tips, you can create a dish that is sure to impress your family and friends. The combination of fresh herbs and lemon creates a bright and zesty flavor that pairs perfectly with the crispy skin and tender meat of the chicken thighs. This recipe is a versatile dish that can be served with a variety of sides, making it perfect for any occasion.