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5 from 6 votes

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 505kcal


  • 4 tablespoons olive oil divided
  • 2 cup bok choy chopped
  • 2 cups carrots julienned
  • ¼ teaspoon kosher salt plus a pinch
  • ¼ teaspoon ground black pepper plus a pinch
  • 4 bone-in chicken thighs
  • 1 lemon
  • 2 tablespoons lemon juice
  • ¼ cup soy sauce
  • 1 tablespoon fresh ginger peeled and grated
  • 1 tablespoon honey
  • Cilantro for garnish


  • Preheat oven to 450°F and 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 5 minutes for another 25 to 30 minutes, or until sauce is gone and the chicken has an internal temperature of 165°F.


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


Calories: 505kcal | Carbohydrates: 15g | Protein: 26g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 1135mg | Potassium: 657mg | Fiber: 3g | Sugar: 9g | Vitamin A: 12368IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 2mg