Convection Oven-Baked Honey Lemon Chicken Thighs

CategoryDifficultyBeginner
Yields4 Servings
Cook Time45 minsTotal Time45 mins
 4 bone-in, skin on chicken thighs
 sesame seeds, for garnish
 Chives, for garnish
MARINADE
 1 tbsp soy sauce
 1 chicken stock cube, crumbled
 1 tsp sugar
HONEY LEMON SAUCE
  cup honey
 zest of 1 lemon
 3 tbsp juice of 1 lemon
 2 tsp corn flour (cornstarch) mixed with 2 tbsp water
1

Heat oven to 400°F.

2

Blot chicken thighs with paper towels until completely dry.

3

In a large bowl, combine chicken thighs with the marinade ingredients.

4

Mix well with your hands and ‘massage’ the marinade into the thighs. Let it sit while you make the sauce.

5

To make the honey lemon sauce, in a small saucepan, combine the honey, lemon zest and lemon juice over medium-high heat. Bring to simmer and cook for a minute.

6

Pour in the corn flour mixture and stir vigorously for half a minute or until consistency becomes thick.

7

Remove from heat and set aside while you cook your chicken.

8

Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Place chicken on the rack and cook it in the oven between 25-35 minutes.

9

Check that your chicken is cooked thoroughly. You can check by checking its internal temperature using a food thermometer.. The temperature should read 165° F for chicken.

10

Let chicken rest for 5 minutes.

11

Place chicken in a large bowl. Add the honey lemon sauce and toss until well combined.

12

Sprinkle the sesame seeds and chives, toss again and serve.

Ingredients

 4 bone-in, skin on chicken thighs
 sesame seeds, for garnish
 Chives, for garnish
MARINADE
 1 tbsp soy sauce
 1 chicken stock cube, crumbled
 1 tsp sugar
HONEY LEMON SAUCE
  cup honey
 zest of 1 lemon
 3 tbsp juice of 1 lemon
 2 tsp corn flour (cornstarch) mixed with 2 tbsp water

Directions

1

Heat oven to 400°F.

2

Blot chicken thighs with paper towels until completely dry.

3

In a large bowl, combine chicken thighs with the marinade ingredients.

4

Mix well with your hands and ‘massage’ the marinade into the thighs. Let it sit while you make the sauce.

5

To make the honey lemon sauce, in a small saucepan, combine the honey, lemon zest and lemon juice over medium-high heat. Bring to simmer and cook for a minute.

6

Pour in the corn flour mixture and stir vigorously for half a minute or until consistency becomes thick.

7

Remove from heat and set aside while you cook your chicken.

8

Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Place chicken on the rack and cook it in the oven between 25-35 minutes.

9

Check that your chicken is cooked thoroughly. You can check by checking its internal temperature using a food thermometer.. The temperature should read 165° F for chicken.

10

Let chicken rest for 5 minutes.

11

Place chicken in a large bowl. Add the honey lemon sauce and toss until well combined.

12

Sprinkle the sesame seeds and chives, toss again and serve.

Convection Oven-Baked Honey Lemon Chicken Thighs