Lemon Pepper Chicken Thighs (Printable Version)
Marinated lemon and cracked pepper give roasted chicken thighs bright, savory flavor with crispy skin and juicy meat.
# 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 cloves garlic, minced
07 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
08 - 1 teaspoon honey (optional, for subtle sweetness)
→ Garnish
09 - Fresh parsley, chopped
10 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together 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 bowl and toss thoroughly to coat each piece evenly in the marinade. Allow to rest for at least 10 minutes, or refrigerate 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 from the bowl over the chicken.
05 - Roast in the center of the oven for 35 minutes, or until the skin is golden and crispy and the internal temperature of the thickest part of each thigh registers 165°F on a meat thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The marinade takes about two minutes to whisk together, which means you can pull this off on your most exhausted weeknight without thinking twice.
- That crispy, golden skin paired with the sharp bite of lemon and pepper is the kind of combination that makes people close their eyes when they take the first bite.
02 -
- Crowding the pan is the fastest way to end up with rubbery skin, so use two baking sheets if necessary because every thigh needs breathing room.
- Marinating longer than an hour in all that lemon juice can start to break down the texture of the meat and make it slightly mushy, so set a timer if you forget.
03 -
- Pat the chicken thighs completely dry with paper towels before marinating because any surface moisture is the enemy of crispy skin.
- A light coating of honey is the secret to that deep mahogany color on the skin, and even if you skip it for the recipe itself, try brushing a tiny bit on in the last five minutes of roasting.