My Recipe Box

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme


Serves six.

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. I like to garnish each plate of chicken with a spoonful of romesco sauce.

  • 2 large cloves garlic
  • Coarse salt or sea salt
  • 3 to 4 Tbs. 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

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.

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme Recipe
A pestle is perfect for pounding garlic, salt, and olive oil to a creamy paste. Photo: Sarah Jay.

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 minutes 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 information (per serving):
Calories (kcal): 380, Fat (kcal): 26, Fat Calories (g): 240, Saturated Fat (g): 6, Protein (g): 32, Monounsaturated Fat (g): 13, Carbohydrates (mg): 5, Polyunsaturated Fat (mg): 5, Sodium (g): 430, Cholesterol (g): 115, Fiber (g): 2,

Photo: Scott Phillips

We made your recipe this evening and it was spectacular the only thing we didn't have was the sage. It was a 10 thank you. John Antolino & Family !!!

This is a very good recipe. The chicken was very juicy,tasty and crispy. I read below about slicing the lemons thin. I definitely recommend doing that. I took the juice and boiled it down like it suggested to make a sauce. This gave the lemon an over powering taste. We put the sauce on the side and dipped the chicken but it was still a bit much. I WILL make this recipe again. I will be more cautious with the lemon.

I'm a big fan of chicken thighs. I ran across this recipe so I made it for the family. They loved it!

So easy and delicious! Make sure you slice the lemon slices very thin for best results

The lemon slices made the dish a bit bitter - took away the garlic flavor too. Hmmmm.

One of my reliable go-tos. This recipe is easy and always comes out right. Leftovers are delicious, but store without the lemon and herbs as they start to taste sour.

Tasty, easy, attractive -- what else can you ask? I followed the recipe exactly but did not make the sauce. Baked at 425 deg. for 45 minutes in convection oven.

Thanks for creating the 'perfect meal' for outdoor concerts, and other events this summer! I know I'll make it often! Thighs are beautiful, and 'herbs/lemon' layer adds so much flavor. Used recipe 'as is'. Found my (sale)chicken for less than $4 for 10 pieces- best of the best! Add herbs, lemons, and I'm still under $10!

I experimented with the recipe in my new convection oven and the chicken was crispy on the outside and juicy on the inside. I used the suggested 425 temperature and cooked it 15 minutes less. Excellent.

This recipe was very good. Our 10 year old picky son really liked it. Would make it again!!!

Simple and delicious!

Love this recipe.

It was OK. Actually chicken tasted good but the sauce that I made(I followed the recipe exactly) at the end was too lemony that we had to throw away. Next time I will cut lemon slices very thin and hopefully it won't be too lemony.

I made this for a Holiday meal.It looked gorgeous,was easy to make,and got rave reviews from everyone who ate it-Children and Adults alike. I followed the recipe exactly,except for using whole chicken;not just thighs. Also,I found it needed the whole hour to cook. Enjoy!

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