Lemon Pepper Chicken Thighs (Printable)

Zesty lemon and cracked pepper marinated chicken thighs, roasted until skin is golden and crisp.

# 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, for subtle sweetness)

→ Garnish

09 - Fresh parsley, chopped
10 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, cracked black pepper, sea salt, minced garlic, thyme, and honey 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 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 thighs.
05 - Roast for 35 minutes, or until the skin is deeply golden and crispy and the internal temperature registers 165°F at the thickest part of the thigh.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The marinade comes together in about three minutes with pantry staples you probably already have on hand.
  • That crispy golden skin paired with juicy meat is genuinely restaurant quality with almost zero effort.
  • It reheats beautifully the next day, making it a sneaky good option for meal prep lunches.
02 -
  • If you crowd the pan too tightly the skin steams instead of crisping, so leave at least an inch of breathing room between each thigh.
  • An instant read thermometer is the single most reliable way to nail the timing, since thigh thickness varies more than you might expect.
  • Letting the chicken rest is not optional because cutting too early turns juicy meat into a puddle on the cutting board.
03 -
  • Run the finished chicken under the broiler for two minutes if the skin needs a little extra color and crunch right at the end.
  • Saving and drizzling the pan drippings over the plated chicken turns a great dinner into an unforgettable one.

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