Print

Lemon Sage Chicken Thighs Recipe

Lemon Sage Chicken Thighs Recipe
Print Recipe

★★★★★

4.9 from 14 reviews

This Lemon Sage Chicken Thighs recipe features juicy, marinated chicken thighs infused with fresh sage, zesty lemon, and aromatic garlic, perfectly seared and roasted to golden perfection. The addition of green olives and lemon slices adds a delightful Mediterranean flavor, making it a flavorful and easy-to-make dinner option that pairs well with a variety of sides.

Ingredients

Scale

For the Marinade

  • 2 Tablespoons chopped fresh sage (or ½ teaspoon ground sage)
  • 2 Tablespoons lemon juice
  • 1 teaspoon minced garlic (about 2 cloves)
  • ½ teaspoon onion powder or ¼ cup chopped onion
  • ⅓ cup olive oil (increase to ½ cup if blending with fresh onion)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 Tablespoon Dijon mustard or honey mustard (if using Dijon, add 1 teaspoon honey)
  • 1 teaspoon lemon zest (optional, but recommended)

For the Pan

  • 1 ½ lbs skinless chicken thighs
  • ½ cup pitted green olives
  • ¼ cup sliced yellow onion
  • Lemon slices for topping
  • Kosher salt and pepper, to taste
  • 1 Tablespoon olive oil for searing

Instructions

  1. Prepare Lemon Sage Sauce (Marinade): In a blender or food processor, combine sage, lemon juice, lemon zest if using, onion (or onion powder), garlic, paprika, salt, pepper, and mustard. Blend until combined. While blending on low, slowly drizzle in olive oil until the marinade is creamy and smooth. Set aside about 2 tablespoons of this marinade for basting before adding raw chicken.
  2. Marinate the Chicken: Pat chicken thighs dry with paper towels to ensure a good sear. Place them in a large bowl or casserole dish and pour the remaining marinade over the chicken, tossing to coat evenly. Alternatively, use a resealable plastic bag. Cover and refrigerate for at least 30 minutes, up to 24 hours. For chicken breasts, marinate at least 1 hour.
  3. Preheat Oven and Prepare Skillet: Preheat oven to 400°F (204°C). Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
  4. Sear Chicken and Onions: Add sliced onions and chicken thighs to the skillet. Cook for 3-4 minutes until chicken is golden brown on one side. Flip chicken, baste with the reserved marinade, and cook for an additional 2-3 minutes.
  5. Add Olives and Lemon: Scatter green olives around the chicken and place lemon slices atop each piece. Season with salt and pepper to taste.
  6. Roast in Oven: Transfer the skillet to the preheated oven and roast for 25-30 minutes until the internal temperature reaches 165°F (74°C). Check temperature at 20 minutes to monitor doneness. For thicker chicken breasts, bake for 30-35 minutes.
  7. Optional Broil for Crispiness: For a crispier finish, place the pan on the top rack and broil for 2-3 minutes to lightly char lemon slices and create a golden crust.
  8. Rest and Serve: Remove from oven and let chicken rest 5-10 minutes before serving. Garnish with chopped parsley if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use fresh sage if possible; substitute with ground sage only if necessary.
  • Adjust olive oil amount if using fresh chopped onion instead of onion powder for better blending.
  • For leaner option, chicken breasts can be used but require longer marinating and cooking time.
  • Patting chicken dry before searing helps achieve a better golden crust.
  • Leftover chicken and sauce can be refrigerated for up to 4 days.
  • Adding lemon zest to the marinade brightens the flavor but is optional.
  • Check internal temperature of chicken to ensure it reaches 165°F for safety.

Nutrition

Keywords: lemon sage chicken, chicken thighs recipe, Mediterranean chicken, easy chicken dinner, marinated chicken thighs, healthy chicken recipe

Find it online: https://todayquickmeals.com/lemon-sage-chicken-thighs-recipe/