I’m sure that we here at Spoon don’t need to remind you that finals are almost here. Don’t worry, we’re freaking out too. But you know what they say: when the going gets tough, the tough keep cooking! …Haha…ha…ha… Okay, so maybe lay off of the beef wellington this week, but there isn’t any excuse to starve yourself. I’ll show you how to make a tender and flavorful baked chicken dish in only five steps. You can make a big batch and refrigerate the rest for other meals OR feed your starving friends in the library!


Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Servings: 3-4


6 chicken thighs
1 lemon, juiced
1-2 tablespoons of chopped garlic
3/4 cup of dark soy sauce
salt & black pepper
green onions, for garnish (optional)


1. Preheat oven to 350°F.


Photo by Sandy Huang

2. Combine lemon juice, chopped garlic, 1/2 cup of dark soy sauce, black pepper and salt (at least 1 tablespoon) in a large bowl. Soak chicken thighs in the marinade until you want to cook. It would preferably be overnight, but I’ve made it almost immediately with no issue. If you want to make it immediately, sprinkle extra salt on the thighs before the cooking begins.

Photo by Sandy Huang

3. When it comes time to cook and the oven is preheated, place chicken thighs onto a baking pan without the marinade. Cover them in the remaining dark soy sauce and place the pan into the oven. Cook for 40 minutes.


Photo by Sandy Huang

4. After 40 minutes, pour the strained marinade into the pan and continue cooking for 5 minutes.


Photo by Sandy Huang

5. Remove the pan from the oven and serve the chicken thighs over rice! Garnish with green onion.

Photo by Sandy Huang

Photo by Sandy Huang