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Lemon Pepper Chicken Thighs

Crispy-skinned, juicy chicken thighs with a bright lemon pepper kick. Ready in 30 minutes using one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs (about 2 1/2 to 3 pounds total)
  • 2 tablespoons olive oil
  • 1 tablespoon finely grated lemon zest from 1 large lemon
  • 2 teaspoons coarsely ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh lemon juice from the zested lemon
  • Fresh parsley for garnish optional

Equipment

  • rimmed baking sheet
  • parchment paper or aluminum foil
  • small bowl
  • chef's knife
  • cutting board
  • instant-read thermometer

Method
 

  1. Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  2. Pat the chicken thighs dry with paper towels. This is key for crispy skin. Let them sit at room temperature while you prep the seasoning.
  3. In a small bowl, combine the lemon zest, black pepper, salt, and garlic powder. Stir to blend evenly.
  4. Rub the chicken thighs all over with the olive oil. Sprinkle the seasoning mixture over both sides of each thigh, pressing gently to adhere.
  5. Arrange the thighs skin-side up on the prepared baking sheet, spacing them at least 1 inch apart. Do not crowd—this lets the skin crisp, not steam.
  6. Roast for 18-22 minutes, until the skin is deep golden and crackling. The thickest part of a thigh (not touching bone) should reach 175°F on an instant-read thermometer. Juices will run clear when pierced.
  7. Remove from the oven. Immediately drizzle the fresh lemon juice over the hot thighs. Let rest 5 minutes on the pan—this reabsorbs juices and sets the skin.
  8. Garnish with fresh parsley if desired. Serve hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness, not the microwave. For boneless thighs, reduce cook time to 12-15 minutes. To make it dairy-free, this recipe already is. Contains no common allergens. For specific dietary needs, consult a qualified professional. Always handle raw chicken with care: wash hands, utensils, and surfaces after contact. Safe internal temperature for chicken is 165°F, but thighs taste best at 175°F.