Honey Lemon Chicken Thighs

Honey Lemon Chicken Thighs
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 15m
  • Servings:



Your five-ingredient fix has a new dish with these honey-lemon chicken thighs. You can serve this chicken with just about anything. Roasted spuds, caramelized cauliflower and braised greens practically beg for a seat next to these honey-lemon thighs.


  • 6 skin-on chicken thighs
  • skin-on drumsticks
  • Salt and pepper, to taste
  • 4 lemons, freshly squeezed, rinds reserved
  • ¼ cup, plus 2 Tbsp. butter, room temperature
  • 4 Tbsp. honey
  • 2 garlic cloves, minced


  1. Heat the oven to 350° F. Season the chicken on both sides with salt and pepper.
  2. Heat 2 tablespoons of butter in a skillet over medium heat. Sear the chicken pieces to golden brown on both sides. Transfer the seared chicken to a baking dish with 1 or 2 lemon rinds.
  3. Warm the lemon juice, the remaining ¼ cup of butter, honey and garlic in a saucepan over low heat.
  4. Drizzle the lemon-honey butter over the chicken. You can add vegetables, such as potatoes or parsnips, around the chicken if desired. Place the pan in the oven.
  5. Bake the chicken for 1 hour and check for an internal temperature of 165° F by inserting a thermometer in the thickest portion of a few pieces. Avoid the bone.
  6. Remove the chicken from the oven and let it rest for 5 minutes before serving.
  7. Store any leftovers in an airtight container in the fridge. Reheat to 165° F before serving.
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