Preheat the oven to 220C/428F. Lightly grease a baking dish.
Season the chicken thighs with salt and pepper.
Combine the olive oil, garlic cloves, paprika, oregano, dill, honey, and lemon zest in a small bowl.
Place the chicken thighs in a baking pan and coat well with the marinade. Leave in the refrigerator for 30 minutes to chill, covered.
Bake the chicken for 35-40 minutes until cooked through.
Notes
TO STORE: Leftover baked chicken should be refrigerated and eaten within 3 to 4 days. Store them in an airtight container or wrapped in foil.
TO FREEZE: Freezing bone-in chicken thighs is not the best idea. Instead, shred the baked chicken thighs before freezing them. Frozen baked chicken thighs will last up to 4 months in the freezer.
TO REHEAT: Reheat chicken thighs in an oven preheated to 400F degrees for 15 minutes or until they are heated through.
Nutrition
Serving: 1baked chicken thigh | Calories: 298kcal | Carbohydrates: 6g | Protein: 24g | Fat: 21g | Sodium: 307mg | Potassium: 357mg | Fiber: 1g | Vitamin A: 456IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg | NET CARBS: 5g
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