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10 minutes
40 minutes
110 minutes
- 0.25 cup fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 4 cloves garlic, chopped
- 2 pounds boneless, skinless chicken thighs
- cooking spray
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon salt
- In a non-reactive dish, mix lemon juice, honey, Worcestershire sauce, and garlic. Add chicken and coat all sides. Cover and marinate in the refrigerator for 1 hour, turning occasionally.
- Preheat the oven to a toasty 425 degrees F (220 degrees C), and spritz a shallow roasting pan with cooking spray.
- Take the chicken out of the marinade, letting any extra drip off. Place the chicken on the roasting pan. Drizzle the remaining marinade over the chicken. Season with salt and pepper.
- Roast in the preheated oven, brushing with marinade every so often, for 20 minutes. Continue roasting without basting until the juices run clear, another 20 minutes. Check with an instant-read thermometer; it should register at least 165 degrees F (74 degrees C) when inserted into the center.
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