Ingredients
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons Worcestershire sauce
- 4 cloves garlic, chopped
- 2 pounds boneless, skinless chicken thighs
- cooking spray
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
Why This Dish Is So Satisfying
Helpful Kitchen Tips
- Use fresh garlic and lemon juice for the best flavor impact.
- Let the chicken rest a few minutes after cooking to keep it juicy.
Step 1
In a bowl, mix together the lemon juice, honey, Worcestershire sauce, and garlic. Add the chicken thighs and toss them around until they’re all nicely coated. Cover the bowl and pop it in the fridge to marinate for about an hour, giving the chicken a stir now and then.
Step 2
When you’re ready to cook, heat your oven to 425°F (220°C). Lightly spray a shallow roasting pan with cooking spray. Take the chicken out of the marinade, letting any extra drip off, then arrange the thighs in the pan. Pour the leftover marinade over the top and season with a bit of salt and pepper.
Step 3
Pop the pan in the oven and bake the chicken, basting it with the marinade every now and then, for about 20 minutes. After that, let it bake for another 20 minutes without basting until the juices run clear. To be sure it’s done, the thickest part should read at least 165°F (74°C) on a meat thermometer. Let it rest a few minutes before serving.
