Lemon Pepper Chicken Thighs (Printable)
Zesty lemon and cracked black pepper coat roasted thighs for bright, juicy mains with crisp skin.
# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)
→ Marinade
02 - 2 tablespoons olive oil
03 - Zest of 2 lemons
04 - 1/4 cup fresh lemon juice (from about 2 lemons)
05 - 2 teaspoons freshly cracked black pepper
06 - 1 1/2 teaspoons kosher salt
07 - 2 garlic cloves, minced
08 - 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
09 - 1 teaspoon dried oregano
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon slices
# How To Make It:
01 - Preheat oven to 425°F. Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin.
02 - In a large bowl, whisk together the olive oil, lemon zest, lemon juice, black pepper, kosher salt, minced garlic, thyme, and oregano until well combined.
03 - Add the chicken thighs to the marinade, turning each piece to coat thoroughly. Allow to marinate for at least 10 minutes at room temperature, or cover and refrigerate up to 2 hours for more pronounced flavor.
04 - Place the chicken thighs skin-side up on a rimmed baking sheet or in a large ovenproof skillet. Spoon any remaining marinade over the top of each piece.
05 - Roast in the preheated oven for 30 to 35 minutes, until the skin is deeply golden and crisp and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
06 - Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley and lemon slices.
# Expert Tips:
01 -
- The marinade doubles as a basting liquid, so nothing gets wasted and every bite carries that bright citrus punch.
- Bone in skin on thighs are forgiving and stay juicy even if you lose track of time by a few minutes.
02 -
- If you crowd the pan, the chicken steams instead of roasts and the skin stays rubbery instead of shatteringly crisp.
- Broiling for the last 2 to 3 minutes transforms already good skin into something unforgettable, but watch it like a hawk because it goes from perfect to burnt in seconds.
03 -
- Zest your lemons before juicing them because a hollowed out lemon is nearly impossible to zest well.
- Crack your pepper directly into the marinade bowl so none of the volatile oils escape into the air before they reach the chicken.