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Four chicken thighs topped with lemon wedges and herbs on a blue plate

Easy Low Carb Lemon Garlic Chicken Thighs

Try a different flavour with your chicken thighs with this lemon and herb chicken! Full flavoured chicken thighs that goes perfect with mashed sweet potatoes for an easy weeknight meal or meal prep!
Course Dinner
Cuisine Paleo
Keyword chicken
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 thighs
Calories 238 kcal
Author WhittyPaleo


  • 5-6 chicken thighs


  • 1 tbsp olive oil
  • 2 tbsp lemon juice (juice of whole lemon)
  • 1 tbsp lemon zest (zest of whole lemon)
  • 1 tbsp minced garlic
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp dried chillies
  • 3-4 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • 3-4 sprigs fresh sage
  • 2 tsp dijon mustard (heaping)

To top:

  • 4-5 garlic cloves
  • lemon wedges
  • fresh rosemary, thyme and sage


  1. In a small bowl, mix together all the marinade ingredients.*
  2. Next, either using a large bowl or inside a large food bag, add your chicken thighs and marinade. Mix together until chicken is fully coated.
  3. Marinate for 30mins – 1hr or ideally overnight in the fridge.
  4. Preheat oven to 175C/350F.
  5. Place chicken thighs on a baking tray lined with foil*.
  6. Add more garlic, lemon wedges and fresh herbs.
  7. Bake chicken for 35-40 minutes.
  8. Turn chicken over, baste with juices and cook for another 5-10 minutes till chicken is browned.
  9. Once done, allow chicken to rest for 5 minutes.
  10. Serve and enjoy!

Recipe Video

Recipe Notes

1. Mixture should look thick and creamy.
2. You can also use a ceramic baking tray which is what I use in my cooking video. I’m starting to prefer this too using the baking tray with foil or parchment paper.