Lemon Pepper Chicken Thighs (Printable)
Zesty lemon and cracked pepper bring bright, crispy-baked chicken thighs to the table in under an hour.
# What You’ll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Marinade
02 - 2 tablespoons olive oil
03 - Juice and zest of 2 lemons
04 - 1 tablespoon freshly cracked black pepper
05 - 1 teaspoon sea salt
06 - 4 garlic cloves, minced
07 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
08 - 1 teaspoon honey (optional)
→ Garnish
09 - Fresh parsley, chopped
10 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, sea salt, minced garlic, thyme, and honey if using until well combined.
03 - Add the chicken thighs to the marinade and toss thoroughly to ensure even coating. Allow to marinate for at least 10 minutes at room temperature, or refrigerate for up to 1 hour for deeper flavor penetration.
04 - Place the chicken thighs skin-side up on the prepared baking sheet. Pour any remaining marinade over the top of the chicken.
05 - Roast in the preheated oven for 35 minutes, or until the skin is deeply golden and crispy and the internal temperature of the thickest part of the thigh registers 165°F on a meat thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Suggestions:
01 -
- The marinade comes together in about five minutes with pantry staples you probably already have on hand.
- That golden, crackly skin is restaurant quality but the technique is completely foolproof.
02 -
- Crowding the pan is the fastest way to steamed, rubbery skin instead of the crackly crunch you want, so use two trays if necessary.
- Marinating longer than an hour in all that lemon juice can actually start to break down the meat and make it mushy, so set a timer if you walk away.
03 -
- Pat the chicken thighs completely dry with paper towels before marinating because any surface moisture is the enemy of crispy skin.
- Let the baking sheet preheat in the oven for five minutes before adding the chicken, so the bottom sears the moment it touches the pan.