Lemon Garlic Marinated Chicken Thighs with Roasted Peppers and Red Onions

Lemon Garlic Marinated Chicken Thighs with Roasted Peppers and Red Onions

If you’re looking for a quick and easy oven chicken dish that looks as good as it tastes, this lemon garlic marinated chicken recipe is just for you. Crispy chicken thighs are infused with a lemon-garlic-parsely marinade and topped with colorful roasted red peppers and onions. A quick sauté in the skillet before sliding in the oven gives the chicken an out-of-this-world crunchy exterior. 

The marinade does double duty for both the chicken and veggies, bathing them all in a bright, herbal goodness. From start to finish, this dish takes about an hour but looks like it took all day. Add a carb for whoever needs it, or a salad and you’ve got dinner on the table with minimum fuss.

Garlic Chicken recipes have been floating around Louisiana kitchens for years. The iconic River Road Recipes Cookbook (originally published in 1959!) has the prototype recipe calling for a “broiler,” sprigs of parsley, tons of “oleo” and stuffing the cavity with 2 large cloves of garlic and a lemon.  When I got married in 1986, my neighbor gave me a Lemon Garlic chicken recipe that specified mixing a marinade of olive oil, crushed garlic and chopped parsley in a measuring cup and pouring it over chicken parts before baking. I took this one and ran with it.

Over the years, I’ve tinkered with it in multiple ways in an effort to maximize the flavor profile. Adding a shallot to the marinade amped up the flavor, and roasting the peppers and red onions in the same dish takes this dish over the top! Upping the temperature to a roasting level ensures that the chicken stays crisp and that the vegetables don’t get too soggy. I think you’re gonna love this one!

lemon garlic marinated chicken thighs with roasted red onions and peppers


Lemon Garlic Marinated Chicken Thighs with Roasted Peppers and Red Onions

August 9, 2019
: 2-3
: 15 min
: 1 hr
: 1 hr 15 min


  • 4-6 Chicken thighs, bone-in, skin-on
  • Juice of one lemon
  • 3 cloves garlic, crushed
  • 3/4 cup parsley, chopped (can sub cilantro)
  • 1 shallot, minced
  • 1/2 cup extra virgin olive oil or avocado oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 1 red pepper, sliced length-wise in 1/2 inch strips
  • 1 yellow pepper, same
  • 2 small or one large red onion, cut in wedges
  • 2 tbsp. avocado or olive oil
  • Kosher salt and fresh ground pepper to taste
  • Step 1 Pre-heat oven to 400 degrees.
  • Step 2 Lightly salt and pepper the chicken thighs.
  • Step 3 Heat the oil on a medium high flame in a cast iron or other heavy pan until hot, then add thighs, skin side down.
  • Step 4 Sauté on a medium flare for 5-6 minutes or until golden brown on skin side, then flip and cook for 5-6 more minutes (until golden brown on other side).
  • Step 5 Take chicken out and place on a plate covered with a paper towel.
  • Step 6 While the chicken is cooking, mix the marinade by combining all ingredients in a large glass or ceramic bowl and whisking thoroughly.
  • Step 7 Place the chicken thighs in the marinade and mix to coat thoroughly. Take out and place thighs in a 9 by 13 inch. baking dish sprayed with oil on the bottom.
  • Step 8 Place the chopped peppers and red onion wedges in the same bowl of marinade and mix to coat. Nestle the veggies along side the chicken thighs in the baking dish.
  • Step 9 Roast for about 40 minutes or until veggies have begun to brown and chicken is at least 165 degrees internally (I don’t mind it a bit more done either). You’ll know when it looks just right to you.
  • Step 10 Before serving, sprinkle extra chopped parsley or cilantro on the chicken.