Lemon Pepper Chicken Thighs (Print Version)

Marinated lemon and black pepper bring bright, savory flavor to roasted, crispy chicken thighs.

# What You 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)

→ Garnish

09 - Fresh parsley, chopped
10 - Lemon wedges

# Directions:

01 - Preheat the 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 bowl and toss thoroughly to coat each piece evenly in the marinade. Allow to rest for at least 10 minutes at room temperature, or refrigerate for 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 deeply golden and crisp and the internal temperature of the thickest part of each thigh registers 165°F on a meat thermometer.
06 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Transfer to a serving platter, garnish with chopped fresh parsley, and serve alongside lemon wedges.

# Expert Tips:

01 -
  • The marinade doubles as a sauce that pools under the chicken and tastes incredible spooned over rice or crusty bread.
  • Everything lands on one sheet pan so cleanup is almost nonexistent.
  • That lemon pepper combination hits a sweet spot between bright and warm that makes people go back for seconds without thinking.
02 -
  • Do not skip the parchment paper because the lemon sugar mixture will bake onto the pan and create a cleanup nightmare.
  • If you use chicken breasts instead of thighs, start checking at the 20 minute mark because they cook faster and dry out quickly.
03 -
  • Take the chicken out of the fridge 15 minutes before marinating so it comes closer to room temperature, which helps it cook more evenly throughout.
  • For extra crispy skin, pat the thighs completely dry with paper towels before adding them to the marinade because any surface moisture creates steam instead of crunch.

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