Lemon Pepper Chicken Thighs

Pepper and lemon chicken thighs in a red braising dish.

Chicken thigh recipes are my thing, and these lemon pepper chicken thighs are the perfect example of why! I use bone-in chicken thighs and build the flavor from scratch using fresh lemon juice and zest - no bottled seasoning here! The result is bright and savory, with crispy skin and juicy meat.

Prep Time5

Cook Time50

Total Time55

Servings:

Author: Katie Youngs

Ingredients

1 tablespoon lemon zest freshly grated
1 teaspoon ground black pepper
1 ½ teaspoons garlic powder
½ teaspoon paprika
1 ½ teaspoons kosher salt
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon lemon juice freshly squeezed
2.5-3 pounds bone-in, skin-on chicken thighs about 6 medium
1 whole lemon for squeezing on at the end, optional

Instructions

Preheat your oven to 400°F.
Make your lemon pepper seasoning paste by combining the lemon zest, black pepper, garlic powder, paprika, salt, honey, olive oil, and lemon juice in a small mixing bowl.
Place the chicken thighs in a large mixing bowl (or on a baking sheet) and pat dry with paper towels.
Rub the lemon pepper mixture all over the chicken thighs. Make sure to give them a good coating, including the tops, bottoms, and beneath the skin.
Transfer the seasoned chicken thighs to your baking dish. You can bake them on a rimmed baking sheet or in a heavy-duty casserole dish. I like to use my cast-iron braiser, shown in the picture at the top of this post.
Place the chicken thighs in the oven and bake for 40 minutes, or until their internal temperature reaches at least 165°F. Once cooked through, you can continue to brown the skin under your oven's broiler for about 5 minutes (or less), if desired. Just keep an eye on them to make sure they don't burn!
Once finished, remove the chicken from the oven and squeeze fresh lemon juice over the top right before serving. Enjoy!

Notes

You can use any baking dish you have on hand. A casserole dish, oven-safe skillet, or baking sheet all work well. Smaller, compact dishes (like the one I used in the photo above) hold in the juices and lightly braise the chicken. While a sheet pan allows the juices to spread out more. I've tested both ways, and both are great.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.

Nutrition

Find it online at sugarandsnappeas.com!