I’m sharing my favorite Classic Baked Chicken Recipes featuring bone in breasts or thighs marinated in a garlicky citrus glaze and baked until the skin is golden and the meat stays irresistibly tender.

Jump to Recipe

I kind of stumbled into this one, but now it’s my go to when I want something that looks like it took forever but really didn’t. Bone in chicken soaks up garlic and lemon and comes out astonishingly juicy, with skin you just want to peel off.

It reads like a Baked Chicken On The Bone entry, yet it somehow tastes like Sunshine Chicken when the glaze hits the plate. I still mess up times sometimes, i forget the oven, but it’s forgiving and always gets asked for again.

If you like bold simple flavors, this’ll make you curious.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts or thighs: Big protein source, low carbs, skin adds fat and deep flavor
Olive oil: Healthy monounsaturated fats, helps browning, adds silky mouthfeel
Garlic: Adds punchy savory flavor, a small amount offers immune boosting compounds
Lemon zest and juice: Bright acidic tang, cuts richness, adds vitamin C and freshness
Honey or maple syrup: Gives sweet caramel notes, helps glaze and browning, adds sugar
Dijon mustard: Pinpoint tang, emulsifies the marinade, its gives subtle sharpness and depth
Smoked paprika: Smoky color and warmth, mild heat, makes the chicken look gorgeous
Thyme: Earthy herbal lift, pairs well with lemon and garlic, subtle aroma

Ingredient Quantities

4 bone in chicken breasts or thighs with skin, about 2 to 2 1/2 pounds total

1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

4 garlic cloves, minced

1 lemon, zested and juiced (about 2 tablespoons juice)

1 tablespoon orange juice (optional, but gives a nice brightness)

2 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped

1/2 teaspoon red pepper flakes, optional

Fresh parsley, chopped for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F and pull the chicken out of the fridge so it can come closer to room temp for 20 to 30 minutes, this helps it cook more evenly. Pat 4 bone in chicken breasts or thighs dry with paper towels and sprinkle with 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt) and 1/2 teaspoon freshly ground black pepper.

2. In a bowl whisk together 1/4 cup extra virgin olive oil, 4 minced garlic cloves, the zest and juice of 1 lemon (about 2 tablespoons juice), 1 tablespoon orange juice if using, 2 tablespoons honey or maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme, and 1/2 teaspoon red pepper flakes if you like heat.

3. Place the seasoned chicken in a shallow dish or zip bag, pour the marinade over it, massage it around so the skin and under the skin get coated, and refrigerate at least 30 minutes up to 4 to 6 hours for best flavor. If you’re short on time even 15 minutes helps, but don’t leave it in the marinade for more than 8 hours.

4. Line a rimmed baking sheet with foil or parchment and set a wire rack on it if you have one. Arrange the chicken skin side up with some space between pieces so heat circulates and the skin crisps.

5. Reserve any leftover marinade but do not use it raw as a sauce. If you want extra glaze, simmer the reserved marinade in a small saucepan on medium heat for 2 to 3 minutes until it thickens and bubbles, then brush on later.

6. Roast the chicken at 425°F for about 35 to 45 minutes depending on piece size, start checking at 30 minutes. Insert an instant read thermometer into the thickest part near the bone; the chicken is done at 165°F.

7. For extra crispy, browned skin, switch the oven to broil for 2 to 3 minutes at the end while watching constantly so it doesn’t burn, or brush the chicken with the reduced marinade and broil briefly.

8. Remove the chicken from the oven and let it rest 5 to 10 minutes before serving so the juices redistribute and it stays juicy.

9. Garnish with chopped fresh parsley and a little extra lemon zest or a squeeze of lemon if you want brightness, then serve.

Equipment Needed

1. Oven (set to 425°F)
2. Rimmed baking sheet (foil or parchment lined)
3. Wire rack to fit the baking sheet
4. Instant read thermometer
5. Medium mixing bowl for the marinade
6. Whisk and measuring spoons/cups
7. Small saucepan for reducing reserved marinade
8. Kitchen tongs or spatula for arranging the chicken
9. Paper towels and a shallow dish or zip-top bag for marinating

FAQ

Q: What oven temp and baking time should I use? A: Bake at 375°F (190°C). For bone-in breasts or thighs plan on about 35 to 45 minutes, but always check with an instant-read thermometer – 165°F in the thickest part (not touching bone) is done.

Q: Can I use boneless or skinless pieces instead? A: Yes. Boneless cook faster, about 20 to 30 minutes at 375°F. Skinless will be less crispy so either finish under the broiler for 1 to 3 minutes or sear first to get color.

Q: How long should I marinate the chicken? A: Minimum 30 minutes for flavor, 2 to 8 hours is ideal. You can do up to 24 hours but avoid much longer or the acid in the lemon will start changing the texture, especially for breasts.

Q: How do I get crispy skin? A: Pat the skin very dry, rub with oil, space pieces apart skin-side up and dont cover the pan. If skin isnt as crisp after baking, broil for 1 to 4 minutes while watching closely.

Q: Can I swap ingredients or cut back on sugar/salt? A: Totally. Use maple for honey, skip the orange juice, reduce honey or salt to taste. Use dried herbs if you dont have fresh. Just keep the acid/oil balance so the chicken stays juicy.

Q: How do I store and reheat leftovers? A: Refrigerate up to 3 to 4 days, freeze up to 3 months. Reheat in a 325 to 350°F oven till 165°F, or reheat in a skillet to keep skin crisp. Microwave will heat fast but makes skin soggy.

Juicy Oven Baked Chicken Breasts Or Thighs Recipe Substitutions and Variations

Olive oil → Avocado oil or melted butter. Use the same 1/4 cup. Avocado oil stands up to high heat and is neutral, melted butter makes the skin richer and more golden (just watch the temp if you brown the butter).
Honey or maple syrup → Brown sugar or agave nectar. Swap 2 tablespoons honey for 2 tablespoons brown sugar (stir it into the lemon/orange juices so it dissolves) or 2 tablespoons agave. Brown sugar gives deeper caramel notes, agave tastes like honey.
Dijon mustard → Whole grain mustard or yellow mustard plus a splash of vinegar. Use 1 tablespoon whole grain or 1 tablespoon yellow mustard + 1 teaspoon vinegar. Whole grain adds texture, yellow is milder so the vinegar lifts it.
Smoked paprika → Regular paprika + a pinch of cumin or chipotle powder. Use 1 teaspoon sweet paprika + about 1/8 to 1/4 teaspoon cumin or chipotle to recreate the smoky warmth, adjust to taste.

Pro Tips

1) Slide your fingers under the skin and push some marinade right under there, not just on top. It makes the meat taste way better and the skin will still crisp if you pat it very dry first. Dont marinate more than about 8 hours or the texture can go mushy.

2) Bring the chicken out of the fridge for 20 to 30 minutes before roasting, and use an instant read thermometer to check for 165°F at the thickest part near the bone, not touching the bone. Times lie, temp dont.

3) For ultra crispy skin, roast on a wire rack set over a rimmed sheet so air can circulate, and pat skin dry just before it goes in. If you want a shiny glaze, simmer the reserved marinade for 2 to 3 minutes until it bubbles and thickens, then brush and broil for 2 to 3 minutes while watching it constantly so it doesnt burn.

4) Turn the pan juices into a quick sauce: after the chicken comes out, put the sheet on the stove over medium heat, add a splash of chicken stock or white wine and the juice of half a lemon, scrape up the browned bits, reduce a bit and whisk in a small knob of cold butter off the heat. Taste and adjust salt, it makes the dish feel restaurant-level.

Juicy Oven Baked Chicken Breasts Or Thighs Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

520

kcal

Equipment: 1. Oven (set to 425°F)
2. Rimmed baking sheet (foil or parchment lined)
3. Wire rack to fit the baking sheet
4. Instant read thermometer
5. Medium mixing bowl for the marinade
6. Whisk and measuring spoons/cups
7. Small saucepan for reducing reserved marinade
8. Kitchen tongs or spatula for arranging the chicken
9. Paper towels and a shallow dish or zip-top bag for marinating

Ingredients

4 bone in chicken breasts or thighs with skin, about 2 to 2 1/2 pounds total
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 lemon, zested and juiced (about 2 tablespoons juice)
1 tablespoon orange juice (optional, but gives a nice brightness)
2 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon red pepper flakes, optional
Fresh parsley, chopped for garnish (optional)

Directions

Preheat oven to 425°F and pull the chicken out of the fridge so it can come closer to room temp for 20 to 30 minutes, this helps it cook more evenly. Pat 4 bone in chicken breasts or thighs dry with paper towels and sprinkle with 1 1/2 teaspoons kosher salt (or 1 teaspoon table salt) and 1/2 teaspoon freshly ground black pepper.
In a bowl whisk together 1/4 cup extra virgin olive oil, 4 minced garlic cloves, the zest and juice of 1 lemon (about 2 tablespoons juice), 1 tablespoon orange juice if using, 2 tablespoons honey or maple syrup, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme, and 1/2 teaspoon red pepper flakes if you like heat.
Place the seasoned chicken in a shallow dish or zip bag, pour the marinade over it, massage it around so the skin and under the skin get coated, and refrigerate at least 30 minutes up to 4 to 6 hours for best flavor. If you’re short on time even 15 minutes helps, but don't leave it in the marinade for more than 8 hours.
Line a rimmed baking sheet with foil or parchment and set a wire rack on it if you have one. Arrange the chicken skin side up with some space between pieces so heat circulates and the skin crisps.
Reserve any leftover marinade but do not use it raw as a sauce. If you want extra glaze, simmer the reserved marinade in a small saucepan on medium heat for 2 to 3 minutes until it thickens and bubbles, then brush on later.
Roast the chicken at 425°F for about 35 to 45 minutes depending on piece size, start checking at 30 minutes. Insert an instant read thermometer into the thickest part near the bone; the chicken is done at 165°F.
For extra crispy, browned skin, switch the oven to broil for 2 to 3 minutes at the end while watching constantly so it doesn't burn, or brush the chicken with the reduced marinade and broil briefly.
Remove the chicken from the oven and let it rest 5 to 10 minutes before serving so the juices redistribute and it stays juicy.
Garnish with chopped fresh parsley and a little extra lemon zest or a squeeze of lemon if you want brightness, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 225g
Total number of serves: 4
Calories: 520kcal
Fat: 26g
Saturated Fat: 6g
Trans Fat: 0.1g
Polyunsaturated: 3g
Monounsaturated: 15g
Cholesterol: 160mg
Sodium: 480mg
Potassium: 380mg
Carbohydrates: 12g
Fiber: 0.5g
Sugar: 10g
Protein: 32g
Vitamin A: 250IU
Vitamin C: 6mg
Calcium: 40mg
Iron: 1.4mg

Juicy Oven Baked Chicken Breasts Or Thighs Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Juicy Oven Baked Chicken Breasts Or Thighs Recipe Substitutions and Variations

Pro Tips