Lemon pepper chicken thighs are the ultimate weeknight hero! These juicy, flavorful chicken thighs are incredibly simple to make and perfect for any busy evening. You’ll love how quickly this delicious dish comes together.
Key Ingredients & Substitutions
- Bone-in, skin-on chicken thighs: These give the best flavor and juiciness. You can use boneless, skinless thighs, but cooking time will be shorter.
- Lemon: Fresh lemon juice and zest are essential for that bright, tangy flavor.
- Black pepper: Freshly ground is best for maximum aroma and bite.
- Garlic powder: Adds a savory depth. Onion powder is a good alternative.
- Olive oil: Helps crisp the skin and coat the chicken. Any neutral cooking oil works.
Ingredients
Main:
* 4 bone-in, skin-on chicken thighs (about 2-2.5 lbs total)
* 2 tablespoons olive oil
* 1 large lemon (for juice and zest)
Spices:
* 1 tablespoon lemon pepper seasoning (store-bought or homemade)
* 1 teaspoon garlic powder
* ½ teaspoon salt (or to taste)
* ¼ teaspoon black pepper (freshly ground, in addition to lemon pepper seasoning)
How Much Time Will You Need?
- Total Time: 35-40 minutes
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet (cast iron works great) or baking dish, small bowl, tongs.
Step-by-Step Instructions
1. Prepare the Chicken Thighs
Pat your chicken thighs very dry with paper towels. This step is crucial for crispy skin. Trim any excess skin or fat if desired.
2. Season the Chicken
In a small bowl, combine the lemon pepper seasoning, garlic powder, salt, and black pepper. Drizzle the olive oil over the chicken thighs, then sprinkle the seasoning mixture evenly over all sides, gently rubbing it in.
3. Sear the Chicken (Optional but Recommended)
Preheat your oven to 400°F (200°C). If using an oven-safe skillet, heat it over medium-high heat on the stovetop. Place the chicken thighs skin-side down in the hot skillet. Sear for 5-7 minutes until the skin is deeply golden and crispy.
4. Finish in the Oven
Flip the chicken thighs skin-side up. If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 175°F (80°C) and the juices run clear.
5. Add Lemon Zest and Juice
Once cooked, remove the chicken from the oven. Zest the lemon directly over the hot chicken. Then, squeeze the fresh lemon juice over the thighs.
6. Rest and Serve
Let the lemon pepper chicken thighs rest for 5 minutes before serving. This helps the juices redistribute, keeping the chicken tender and moist. Enjoy your delicious meal!
Storage Instructions
Store leftover lemon pepper chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave for a quick warm-up, but for best results, warm them in the oven at 350°F (175°C) until heated through, which helps the skin re-crisp.
Frequently Asked Questions (FAQ)
Q: Can I use boneless, skinless chicken thighs?
A: Yes, boneless, skinless thighs work well, but they will cook faster, usually in 15-20 minutes. Adjust your cooking time accordingly.
Q: How do I get really crispy skin?
A: Patting the chicken extremely dry, searing it skin-side down in a hot pan first, and baking it at a higher temperature will help achieve super crispy skin.
Q: What can I serve with lemon pepper chicken?
A: This dish pairs wonderfully with roasted vegetables like broccoli or asparagus, a simple green salad, mashed potatoes, or rice.
Q: Can I make this in an air fryer?
A: Yes, you can! Air fry at 375°F (190°C) for about 18-25 minutes, flipping halfway through, until cooked through and crispy.
Q: Is homemade lemon pepper seasoning better?
A: Making your own allows you to control the salt and pepper levels, and fresh lemon zest adds incredible brightness. However, a good store-bought seasoning works perfectly too.