Lemon Pepper Chicken Thighs (Print Page)

Juicy lemon-and-pepper chicken thighs marinated with garlic and thyme, roasted until golden and crisp.

# What You Need:

→ Chicken

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 cloves garlic, 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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, sea salt, minced garlic, thyme, and honey until well combined.
03 - Add the chicken thighs to the bowl and toss thoroughly to coat every piece evenly in the marinade. Allow to rest for at least 10 minutes, or refrigerate 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 from the bowl over the top of each piece.
05 - Roast in the center of the oven for 35 minutes, or until the skin turns deeply golden and crisp and the internal temperature registers 165°F at the thickest part of the thigh.
06 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes so the juices redistribute before serving.
07 - Transfer the thighs to a warm platter, scatter with chopped fresh parsley, and serve alongside lemon wedges for squeezing.

# Expert Tips:

01 -
  • The skin gets so shatteringly crisp you will hear it crackle when you bite into it.
  • Everything marinates in one bowl, which means cleanup is almost embarrassingly easy for something this flavorful.
02 -
  • Crowding the pan will steam the chicken instead of roasting it, so use two sheets if necessary.
  • The internal temperature can climb several degrees while resting, so pulling the chicken at 165°F is perfect.
03 -
  • If you want extra heat, a pinch of red chili flakes in the marinade transforms the whole dish without overpowering the lemon.
  • Pat the chicken thighs dry before adding them to the marinade, because excess moisture is the enemy of crispy skin.

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