Pantry Challenged Lemon Baked Chicken Thighs
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6servings
  • 6-8 boneless skinless chicken thighs
  • salt and pepper
  • 2 tablespoon of oil (I used sunflower oil while housesitting because it's what I had but usually make it with olive oil, which I prefer)
  • one lemon
  • 1 tsp honey
  • 1 tsp mustard - preferably dijon but I use whatever is on hand
  • 3 cloves of garlic, minced or crushed
  • a handful of cherry or grape tomatoes, left whole
  1. Place chicken in a large bowl and season well with salt and pepper on both sides
  2. Cut lemon in half and squeeze the juice out of both halves in to a small bowl and set aside the two lemon halves for use later. Add the oil, honey, mustard and minced garlic and stir until well combined
  3. At this point you can zest the two lemon halves if you'd like to add a little lemon zest to your marinade. But still keep the lemon halves
  4. Pour the marinade over the chicken and let it sit in the fridge for 30 minutes or while the oven is heating up.
  5. Preheat the oven to 425F
  6. Place the chicken in a shallow baking dish and pour the remaining marinade over top
  7. Place in the oven and bake for 10 minutes
  8. At this point, cut the remaining lemon halves into thirds and add to the chicken along with the grape tomatoes
  9. Bake for another 10 minutes or until the chicken reaches an internal temp of 165F.
  10. Remove from the oven and cover. Let the chicken sit for 10 minutes
  11. Serve over rice or noodles or other grains to sop up the delicious sauce
Recipe by Eyes Bigger Than My Stomach at