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5 from 1 vote

Soy Ginger Lemon Chicken Thighs

These Lemon Ginger Soy Chicken Thighs are slow roasted, tender, and bursting with flavor! The chicken thighs are basted throughout the roasting process with a simple sauce made with lemon, soy sauce, honey, and ginger. Roasted over a dish of bok choy and carrots, this dish is filled with Asian influence!
Course: Dinner
Servings: 4
Author: Rebecca Hubbell


  • 4 tbsp olive oil divided
  • 2 cup chopped bok choy
  • 2 cups thick julienned carrots
  • 1/4 tsp salt plus a pinch
  • 1/4 tsp pepper plus a pinch
  • 4 bone-in chicken thighs
  • 1 lemon plus 2 tbsp fresh lemon juice
  • 1/4 cup Kikkoman Soy Sauce
  • 1 tbsp grated fresh ginger peeled
  • 1 tbsp honey
  • Cilantro for garnish


  • Preheat oven to 450 degrees F.
  • Drizzle 2 tbsp of olive oil in a 3 to 4 qt. baking dish. Add prepped bok choy, carrots, salt, and pepper to the dish and toss until evenly coated.
  • Place chicken thighs on top of the vegetables, skin side up, and drizzle the chicken with the remaining 2 tbsp of olive oil. Sprinkle chicken with just a pinch of salt and pepper. Slice a lemon in half and place a half at each end of the dish. Roast for 15 minutes.
  • Meanwhile, whisk together Kikkoman Soy Sauce, lemon juice, ginger, and honey. After 15 minutes, remove chicken from oven and use a basting brush to brush the chicken with the sauce and pan drippings, then return to the oven. Repeat the process every 3 minutes for another 25 to 30 minutes, or until sauce is gone and the chicken has an internal temperature of 165 degrees F.
  • Serve hot with pan vegetables and broth and rice if you like.


Other bone-in chicken can be used, try to keep it around 2lbs total for this recipe.
Recipe adapted from Mark Bittman.