Lemon Pepper Chicken Thighs are juicy and full of bright flavors! The lemon adds a zing, while the pepper gives it a tasty kick. Plus, they crisp up nicely in the oven!
Cooking these thighs feels like a cheat code for dinner! I love how simple they are—just season, bake, and enjoy. Perfect with rice or veggies for a light meal! 🍋🐔
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for this dish because they stay moist and juicy while cooking. If you prefer, boneless thighs or chicken breasts can work, but they may cook faster, so keep an eye on them!
Olive Oil: This adds richness to the marinade. You can swap it for canola oil or melted butter if you need a different flavor or if olive oil isn’t available.
Lemon Zest & Juice: Fresh lemon zest and juice are essential for bright flavor. If you’re short on lemons, bottled lemon juice is an alternative, but fresh is always best for that punchy taste.
Spices: Freshly cracked black pepper adds depth. If you don’t have it, pre-ground black pepper works, but use less as it’s stronger. For red pepper flakes, adjust the amount based on how spicy you like it or skip it entirely for a milder dish.
How Can I Ensure My Chicken Skin is Crispy?
Achieving crispy skin is key for a great chicken dish! Here are some tips to make sure your chicken thighs come out perfectly crispy:
- Start with dry chicken: Pat your thighs dry with paper towels before marinating. This helps the skin to crisp up.
- High oven temperature: Preheating your oven to 425°F (220°C) is crucial. The heat will help render the fat and make the skin crispy.
- Don’t overcrowd the pan: Leave space between the thighs in the baking dish. This allows heat to circulate and the skin to crisp up better.
How to Make Lemon Pepper Chicken Thighs?
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in chicken thighs, skin-on
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon black pepper (freshly cracked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Fresh parsley, chopped (for garnishing)
- Lemon slices (for garnish)
How Much Time Will You Need?
This delicious Lemon Pepper Chicken Thighs recipe takes about 10 minutes of preparation and around 35-45 minutes of baking time. So, you’ll be enjoying this flavorful dish in about an hour, including a little resting time after baking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s nice and hot when you’re ready to bake the chicken, helping it to become crispy and browned.
2. Prepare the Marinade:
In a medium bowl, mix together the olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, paprika, salt, and red pepper flakes (if you like a little spice). This will be your marinade that adds fantastic flavor to the chicken.
3. Coat the Chicken Thighs:
Take your chicken thighs and pat them dry with paper towels. This helps the skin get crispy. Place them in a large baking dish and pour the marinade over them. Use your hands (or a spoon) to make sure each piece of chicken is well-coated in the marinade.
4. Add Lemon and Bake:
Arrange lemon slices on top of the chicken thighs—this not only looks pretty but also enhances the lemony flavor as it bakes. Now, pop the baking dish into the preheated oven!
5. Check for Doneness:
Bake the chicken for about 35-45 minutes. It’s done when it’s golden brown and the inside temperature reaches 165°F (75°C). The skin should be crispy, and the juices should run clear when pierced.
6. Rest and Garnish:
Once baked, carefully remove the dish from the oven and let the chicken rest for a few minutes. This helps the juices settle. Before serving, sprinkle some chopped parsley on top for a fresh touch.
7. Serve and Enjoy:
Serve your Lemon Pepper Chicken Thighs with delicious sides like roasted vegetables or fluffy rice. Enjoy this simple, flavorful dish with your family or friends!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the baking time to about 25-30 minutes, checking for an internal temperature of 165°F (75°C). Boneless pieces cook faster, so keep an eye on them to avoid overcooking!
What If I Don’t Have Fresh Lemons?
No problem! You can use bottled lemon juice as a substitute, but make sure to use about 1.5 tablespoons instead of 2 tablespoons to keep the flavor balanced. You can also add a splash of vinegar for a bit of tang if you like!
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through. You can also add a bit of olive oil to help keep them moist!
Can I Adjust the Spice Level?
Absolutely! If you like it milder, you can omit the red pepper flakes entirely. For more heat, feel free to increase the amount to your liking or add a dash of hot sauce to the marinade for an extra kick!
