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- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 1/4 cup freshly squeezed lemon juice - 2 tablespoons extra-virgin olive oil - 3 cloves garlic, minced finely - 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary) - 1 teaspoon coarse salt - 1/2 teaspoon freshly ground black pepper - Lemon slices (for garnishing) - Fresh parsley, finely chopped (for garnishing) For this dish, I love using bone-in, skin-on chicken thighs. They stay juicy and have great flavor. Honey adds sweetness, while lemon juice gives a nice zing. The garlic and rosemary blend perfectly in the marinade. This simple mix creates a dish you will love. Gather these ingredients before you start cooking. The freshness of the herbs and lemon juice makes a big difference. You can find these items at your local grocery store. Make sure to have everything on hand for a smooth cooking experience. If you want to explore more, check out the Full Recipe for detailed steps! In a medium bowl, I whisk together the following: - 1/4 cup honey - 1/4 cup freshly squeezed lemon juice - 2 tablespoons extra-virgin olive oil - 3 cloves garlic, minced finely - 1 teaspoon fresh rosemary, finely chopped - 1 teaspoon coarse salt - 1/2 teaspoon freshly ground black pepper This mixture is sweet and tangy. The honey adds a nice glaze, while the lemon gives a bright flavor. The garlic and rosemary enhance the taste. Next, I take 4 bone-in, skin-on chicken thighs and coat them in the marinade. I use a large resealable bag, pouring the marinade over the chicken. I make sure each piece is well-coated. Then, I seal the bag and refrigerate for at least 30 minutes. I can leave it for up to 2 hours to let the flavors blend. This step is key for juicy, flavorful chicken. While the chicken marinates, I preheat the oven to 400°F (200°C). After marinating, I take the chicken thighs out of the bag. I shake off any extra marinade and place them skin-side up in a greased baking dish. I reserve some marinade for basting later. I bake the chicken for 25 minutes. Then, I brush the reserved marinade over the chicken and return it to the oven. I continue baking for another 10 minutes. I check that the chicken reaches an internal temperature of 165°F (74°C). If I want crispy skin, I turn on the broiler for the last 2-3 minutes. I keep a close eye to avoid burning. After baking, I let the chicken rest for 5 minutes. This helps keep the meat juicy. I like to serve the chicken hot, garnished with lemon slices and fresh parsley. This recipe is both tasty and simple to make. For the full recipe, check back to the beginning! To get your chicken thighs just right, aim for an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature. After baking, let the chicken rest for 5 minutes. This step keeps the meat juicy and tasty. For the best flavor, marinate the chicken for at least 30 minutes. If you can, let it sit for 2 hours. This allows the honey and lemon to seep into the meat. The longer it marinates, the better the taste. To get crispy skin, bake the chicken thighs skin-side up. For an extra crunch, switch on the broiler for the last 2-3 minutes. Watch closely to avoid burning. If you notice browning too fast, move the chicken lower in the oven. Enjoy the amazing crunch! {{image_4}} You can swap chicken thighs for other meats. Chicken breasts are leaner and cook faster. You can also use chicken legs. They have more fat, adding great flavor. Both options work well with the honey lemon marinade. Want to change flavors? You can add spices like paprika or cayenne for heat. Fresh herbs like thyme or oregano give a new twist. Try garlic powder for extra garlic flavor without the fuss. Even a splash of soy sauce can add depth to the marinade. Pair your honey lemon chicken with rice or quinoa for a filling meal. Roasted veggies like broccoli or carrots add color and crunch. A fresh salad brightens the plate and balances the meal. Serve with crusty bread to soak up the tasty sauce. For a fun twist, try serving the chicken in tacos. Use tortillas and top with fresh salsa for a vibrant dish. Store leftover honey lemon chicken thighs in an airtight container. This keeps them fresh and tasty. Place the container in the fridge within two hours of cooking. The chicken will stay good for up to three days. When you're ready to eat, make sure to check for any signs of spoilage. To freeze the chicken, first let it cool completely. Then, wrap each thigh tightly in plastic wrap. Place the wrapped thighs in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When you're ready to cook, thaw them in the fridge overnight for best results. Reheat the chicken in the oven for the best texture. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep the chicken moist. Heat for about 15-20 minutes or until warm. You can also use a microwave, but it may dry out the chicken. If you use a microwave, cover the chicken with a damp paper towel to keep it juicy. I recommend marinating chicken thighs for at least 30 minutes. This short time allows the flavors to start soaking in. For the best taste, aim for 2 hours. If you want to prepare ahead, you can even marinate them overnight. Just keep them in the fridge. The longer they sit, the more flavor they gain. Yes, you can make Honey Lemon Chicken Thighs in advance. Prepare the chicken and marinade ahead of time. Store the marinated chicken in the fridge for up to 2 days. This way, you save time on busy days. You can also cook extra chicken and store leftovers. Keep them in an airtight container in the fridge for up to 3 days. Reheat them gently to keep them juicy. If you need an alternative to honey, you have a few good options. Maple syrup is a great choice. It adds sweetness and works well with lemon. You can also use agave nectar or brown sugar. Each option will change the flavor a bit, but they will still taste great in the marinade. Just use the same amount as honey for best results. This blog post gave you a simple guide to a tasty chicken recipe. You learned about the key ingredients, step-by-step instructions, and useful tips for perfect results. I shared ways to adapt flavors and store leftovers. Remember, marinating is key for great taste, and the right cooking techniques keep chicken juicy. Try different herbs and spices to make this dish your own. Enjoy your cooking adventure!

Honey Lemon Chicken Thighs

Indulge in the delicious flavors of Honey Lemon Chicken Thighs with this easy and mouthwatering recipe! This dish features tender chicken marinated in a sweet and tangy honey-lemon blend, perfect for impressing your family and friends. With simple ingredients and straightforward instructions, you can have a gourmet meal ready in no time. Click through to discover the full recipe and wow your dinner guests tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

1/4 cup freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced finely

1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

Lemon slices (for garnishing)

Fresh parsley, finely chopped (for garnishing)

Instructions
 

Prepare the Marinade: In a medium-sized mixing bowl, whisk together the honey, lemon juice, olive oil, minced garlic, finely chopped rosemary, salt, and black pepper until the mixture is smooth and well incorporated.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the honey-lemon marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for a minimum of 30 minutes or up to 2 hours to allow the flavors to meld.

      Preheat Oven: Preheat your oven to 400°F (200°C) while the chicken is marinating.

        Arrange Chicken for Baking: Remove the chicken thighs from the marinade, shaking off any excess. Place them skin-side up in a greased baking dish. Reserve the remaining marinade for basting later.

          Bake the Chicken: Bake the chicken thighs in the preheated oven for 25 minutes. After this time, carefully brush the reserved marinade over the chicken thighs, then return them to the oven. Continue baking for an additional 10 minutes, or until the chicken is fully cooked and has an internal temperature of 165°F (74°C).

            Crispy Finish (Optional): If you desire an extra crispy skin, switch on the broiler for the last 2-3 minutes of cooking. Keep a close watch to prevent burning.

              Rest the Chicken: Once baked, remove the dish from the oven and allow the chicken to rest for 5 minutes. This will keep the meat juicy and flavorful.

                Garnish and Serve: Serve the chicken thighs hot, garnished with vibrant lemon slices and a sprinkle of freshly chopped parsley to elevate the dish's visual appeal.

                  Prep Time: 10 mins | Total Time: 50 mins | Servings: 4