Honey Garlic Lemon Pepper Chicken Thighs

In a small bowl, combine the lemon pepper seasoning, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.

Add the olive oil to the spices and mix to form a paste.

Pat the chicken thighs dry. Rub the spice paste all over the chicken, making sure to get it under the skin.

Let the chicken marinate for at least 30 minutes, or up to a couple of hours in the refrigerator.

Preheat your oven to 400°F (200°C). Place the marinated chicken thighs on a wire rack set over a foil-lined baking sheet.

Bake for 30 minutes, then flip the chicken and bake for another 20 minutes, or until cooked through and the skin is crispy.

While the chicken is baking, prepare the glaze. In a saucepan over medium heat, melt the butter.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Stir in the honey, water, soy sauce, and lemon juice. Bring to a simmer.

Add the lemon slices to the pan and let the sauce simmer for 3-5 minutes to thicken slightly.

Once the chicken is cooked, remove it from the oven and brush the glaze generously over each thigh.

Return the chicken to the oven and bake for another 2-3 minutes to allow the glaze to caramelize.

Remove from the oven, garnish with fresh parsley and the caramelized lemon slices from the pan, and serve immediately.