These perfectly tender baked lemon chicken thighs with crispy, golden skin, herbs, and a delicious pan sauce are forgiving and easy to make. Serve over rice or the grain of your choice.
If needed, move the chicken thighs to a 9 x 13-inch baking dish with deep sides. If using a different pan, scrape the leftover marinade over the chicken.
Bake 25 - 30 minutes, or until the chicken skin is golden and a thermometer inserted at the thickest part reads 165 degrees F or higher. If using breasts, start checking the temp at the 20 minute mark.
Tuck lemon slices all around. Sprinkle parsley and green onion over top of the chicken. Serve thighs over a grain with spoonfuls of pan sauce, sliced lemon, and a dollop of harissa.