Lemon Pepper Chicken Thighs
Lemon pepper chicken thighs deliver crispy, golden skin and tender, juicy meat in under 30 minutes with minimal effort. The zesty lemon-pepper crust forms naturally as the thighs roast skin-side up.
Lemon pepper chicken thighs deliver crispy, golden skin and tender, juicy meat in under 30 minutes with minimal effort. The zesty lemon-pepper crust forms naturally as the thighs roast skin-side up.
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Preheat your oven to 425°F.
Place chicken thighs on a baking sheet, meat-side up.
Squeeze the juice of one lemon over the chicken. Remove any fallen seeds.
Drizzle with olive oil and season generously with lemon pepper seasoning. Rub to coat evenly.
Flip the chicken thighs so they are skin-side up.
Drizzle the skin side with olive oil and season generously again with lemon pepper seasoning.
Slice the second lemon into rounds.
Lift each chicken thigh and place a lemon slice underneath it on the baking sheet.
Bake for 35 minutes, until cooked through and the skin is crispy.
Remove from the oven, let rest for a few minutes, then serve.
Store cooled chicken in an airtight container for up to 3 days; reheat skin-side up at 350°F for 8-10 minutes to restore crispness.
No—keep them skin-side up throughout cooking so the skin crisps and renders fat naturally.
Yes, but reduce cooking time to 18-22 minutes and expect less crispy skin and slightly less flavor.
Refrigerate in an airtight container for up to 3 days. Reheat skin-side up at 350°F for 8-10 minutes to restore crispness.
Prepare and season the thighs up to 4 hours ahead; store uncovered in the fridge to help skin dry for extra crispness.
