- 10MINS
- 20MINS
- Serves 4
- 258KCAL
A quick and tasty tray bake that's full of flavour, with zesty lemon, cumin and a hint of thyme.
Also in these categories:
Easy Peasy 
- Gluten Free Use GF soy sauce
- Dairy Free
- Low Carb
- Freezable
4
NutritionPer Serving
- Calories258
- Carbs3.6g
- Protein46g
- Fat5g
- Saturates1.4g
- Sugars2.8g
Your dishes
You’re amazing, look at the Baked Chicken Thighs with Lemon and Cumin dishes you’ve made…
Karolina Rogers, Peterborough
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Simple, marinated chicken thighs that roast to perfection in only 20 minutes, can it get much easier than that?!
This dish is perfect for a quick weeknight dinner with a side of steamed veggies and potatoes, when time is limited, it beats reaching for the takeaway menu every time!
Zesty lemon and cumin bubble away, and fill the kitchen with the most mouth-watering aroma during cooking: you’ll want to make it again and again just because of how good it smells.
These classic flavours are so versatile, you could even serve the leftovers chilled the following day in a wholemeal pitta with a crisp side salad, or serving over savoury rice for something different!
What diets is this Baked Chicken Thighs with Lemon and Cumin suitable for?
Baked Chicken Thighs with Lemon and Cumin can be enjoyed on gluten free and dairy free diets if you substitute the following ingredients for gluten free versions:
- Soy sauce
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Baked Chicken Thighs with Lemon and Cumin?
Nope! This recipe uses only simple, wholesome ingredients that you can find easily in most supermarkets.
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‘We’ve cooked this 3 times in 2 weeks - it’s so delicious! Hot with veggies and cold with salad it always works well.’
Claire
How many calories are in this Baked Chicken Thighs with Lemon and Cumin?
This Baked Chicken Thighs with Lemon and Cumin is included in our Everyday Light category because it contains just 258 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Baked Chicken Thighs with Lemon and Cumin recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 200°C.
Step 2
In a mixing bowl add the lemon juice, paprika, soy sauce, cumin, thyme and mix well.
Step 3
Add the chicken and lemon wedges to the mix along with the salt and pepper and ensure they are coated thoroughly. Leave covered in the fridge for 20 minutes.
Step 4
Spray oven tray with low calorie cooking spray and add the marinated chicken and lemon wedges.
Step 5
Place in the oven for 15-20 minutes until chicken is a golden brown in colour and cooked throughout.
Step 6
Serve with the cooked lemon wedges.
What could I serve with this Baked Chicken Thighs with Lemon and Cumin?
There are so many delicious possibilities with this dish. Try with the following sides for a filling and substantial dinner!
Easy Peasy
- 40MINS
- 168KCal
Parmentier Potatoes
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- 5MINS
- 39KCal
Garlic Green Beans
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- 35MINS
- 379KCal
Savoury Rice
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- 10MINS
- 94KCal
Greek Salad
How do you know when Baked Chicken Thighs with Lemon and Cumin is cooked?
You should cook this Baked Chicken Thighs with Lemon and Cumin until the chicken is cooked through with no pink remaining. This will take around 20 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Baked Chicken Thighs with Lemon and Cumin in the fridge?
Ideally you should eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of these Baked Chicken Thighs with Lemon and Cumin can be kept in the fridge for around 3 days.
Can I freeze Baked Chicken Thighs with Lemon and Cumin?
YES you can freeze this recipe! If you do, then remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it (no one likes mystery meat!)
How do I reheat Baked Chicken Thighs with Lemon and Cumin?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Baked Chicken Thighs with Lemon and Cumin
A quick and tasty tray bake that's full of flavour, with zesty lemon, cumin and a hint of thyme.
- Gluten Free
- Dairy Free
- Low Carb
- Freezable
- Prep Time
10 MINS
- Cook Time
20 MINS
- KCals 258
- Carbs 3.6G
- Serving
4 4
- Up
- Down
- Metric/Cups
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Ingredients
- 8 boneless chicken thighs skin and visible fat removed
- 2 lemons cut into wedges
- 1 lemon juiced
- 2 tsp cumin
- 2 tsp dried thyme
- 1 tbsp paprika
- 1 tbsp dark soy sauce
- low calorie cooking spray
- salt and freshly ground black pepper to taste
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- Pre-heat the oven to 200°C.
- In a mixing bowl add the lemon juice, paprika, soy sauce, cumin, thyme and mix well.
- Add the chicken and lemon wedges to the mix along with the salt and pepper and ensure they are coated thoroughly. Leave covered in the fridge for 20 minutes.
- Spray oven tray with low calorie cooking spray and add the marinated chicken and lemon wedges.
- Place in the oven for 15-20 minutes until chicken is a golden brown in colour and cooked throughout.
- Serve with the cooked lemon wedges.
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14 comments
See what others have to say
NickyTuesday 20th December 2022
Really liked it but unless i missed something very bitter with all the lemons ,I added a small teaspoon of honey to juices but lemons far too bitter to eat
Reply
HollyWednesday 21st December 2022
Hey Nicky, it could be that your lemons were on the larger side so had more juice resulting in a stronger lemon flavour. I would suggest adding a little sweetener or if it’s not to your taste using 1 lemon as wedges instead. Hope that helps!
Reply
Catherine TThursday 6th January 2022
Hi. Could you use preserved lemons instead of fresh in this recipe?
Reply
SharonThursday 6th January 2022
Hi Catherine, we haven’t tried this but using preserved lemons should be fine. They are preserved using salt so will add extra saltiness to the dish, therefore you are unlikely to need to season the dish with salt.
Reply
Catherine TSunday 27th February 2022
We tried the preserved lemons and it worked a treat! Delicious. Thank you.
Reply
SharonMonday 28th February 2022
Hi Catherine, that’s great! So pleased it worked well, thanks for letting us know.
Lisa KellnerWednesday 1st September 2021
I absolutely love this dish. So easy and quick to make. Normally serve with new potatoes and asparagus 😋
Reply
HollyFriday 3rd September 2021
Hey Lisa, thanks so much for your message we are so glad to hear you enjoyed this recipe!
Reply
FrenchyBMonday 26th April 2021
This was so easy to make and super tasty, the chicken was perfectly cooked. Served with some boiled potatoes and fresh veg.
Reply
HollyTuesday 27th April 2021
Hey, thanks so much for your message we are so glad to hear you enjoyed this recipe!
Reply
Julia BThursday 18th March 2021
I cooked according to the instructions 200 degrees for 15-20 minutes and they came out almost completely raw. The oven is plenty hot. Is 200 degrees correct?
Reply
HollyWednesday 31st March 2021
Hey Julia, ensure that the chicken thighs are skinless and boneless as this may alter the cooking time. 200ºC for 20 minutes should be fine to cook the chicken thighs through, hope that helps!
Reply
Debbie HakinFriday 5th March 2021
Served mine with couscous and roasted veg really delicious and loved by the whole family
Reply
HollyMonday 8th March 2021
Hi Debbie, so glad to hear you and your family enjoyed this recipe!
Reply
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