Lemon Pepper Chicken Thighs (Printable)

Juicy lemon-and-pepper chicken thighs roasted until golden, finished with parsley and lemon wedges.

# What You'll Need:

→ Meats

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 for serving

# Directions:

01 - Preheat oven to 425°F. Line a rimmed 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 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 over the thighs.
05 - Roast for 35 minutes, or until the skin is deeply golden and crispy and the internal temperature at the thickest part reaches 165°F when checked with an instant-read thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
07 - Scatter chopped parsley over the thighs and serve with lemon wedges alongside roasted potatoes, steamed vegetables, or a fresh green salad.

# Expert Tips:

01 -
  • The marinade comes together in about three minutes with pantry staples you probably already have.
  • Bone in skin on thighs are forgiving and juicy even if you forget about them in the oven for a few extra minutes.
  • Cleanup is one baking sheet and one bowl which is basically a miracle on a weeknight.
02 -
  • If you crowd the pan the skin steams instead of crisping so give each thigh breathing room.
  • Marinating longer than four hours can make the texture mushy because the lemon juice starts breaking down the proteins too aggressively.
  • A meat thermometer is the single tool that will save you from dry chicken or worse underdone chicken.
03 -
  • Pat the chicken thighs completely dry before marinating because any surface moisture is the enemy of crispy skin.
  • Let the baking sheet preheat in the oven for five minutes before adding the chicken so the bottom sears on contact.

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