Description

These baked chicken thighs are bursting with herb and garlic flavor, featuring a crispy coating and tender, juicy meat. They’re perfect for a quick and satisfying weeknight dinner or a flavorful weekend meal.

Ingredients

Scale

1.2 kg (2 lb 10 oz) boneless skinless chicken thighs
30 ml (2 Tbsp) extra-virgin olive oil
30 ml (2 Tbsp) fresh lemon juice
2 tsp (10 ml) lemon zest (from 1 large lemon)
4 cloves (≈ 2 Tbsp) garlic, minced
15 ml (1 Tbsp) honey
5 ml (1 tsp) smoked paprika
2.5 ml (½ tsp) ground cumin
≈ 3 g (1 Tbsp) fresh rosemary, chopped
≈ 3 g (1 Tbsp) fresh thyme, chopped
5 ml (1 tsp) sea salt
2.5 ml (½ tsp) black pepper
≈ 0.5 ml (¼ tsp) cayenne pepper
60 g (½ cup) almond flour
50 g (½ cup) panko breadcrumbs
30 ml (2 Tbsp) fresh parsley, chopped
5 ml (1 tsp) chili-infused olive oil
½ lemon, cut into wedges

Instructions

Marinate Chicken: Combine olive oil, garlic, lemon zest, juice, honey, paprika, cumin, rosemary, thyme, salt, pepper, and cayenne. Coat chicken and marinate for 15-30 minutes.
Prepare Coating: Mix almond flour and panko breadcrumbs.
Coat Thighs: Press marinated thighs into the almond-panko mixture.
Bake Chicken: Arrange on a baking sheet, spray with oil, and bake at 200°C (400°F) for 25 minutes, then flip and bake for 15 more minutes, until cooked through.
Rest & Serve: Let rest for 5 minutes before serving with lemon wedges.

Notes

Patting the chicken dry is crucial for achieving crispy skin. Don’t marinate for longer than 30 minutes to prevent the lemon juice from affecting the texture.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Poultry
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 thigh
Calories: 350 kcal
Sugar: 8 g
Sodium: 400 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 100 mg

Keywords: chicken thighs,baked chicken,herb chicken,garlic chicken,easy dinner,weeknight meal,crispy chicken