Lemon Pepper Chicken Thighs Recipe
Crispy-skinned chicken thighs coated in a lemony, peppery spice blend, seared to perfection, then roasted for juicy, flavorful bites in every forkful.
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 ½ teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon butter melted
- 1 teaspoon honey optional, for balance
Instructions
- Preheat the oven to 400°F (200°C). This ensures a crispy finish.
- Pat the chicken thighs dry with paper towels. This prevents soggy skin (which nobody wants).
- Mix the seasonings: In a bowl, combine lemon zest, pepper, salt, garlic powder, onion powder, paprika, and oregano.
- Coat the chicken: Rub olive oil over the thighs, then massage the spice mix into the skin.
- Sear for crispiness: Heat a cast iron skillet over medium-high heat. Sear the thighs skin-side down for 4–5 minutes until golden.
- Flip and finish: Turn the chicken, drizzle with lemon juice and melted butter, then place the skillet in the oven.
- Bake for 25 minutes, or until the skin is crispy and the internal temperature hits 165°F (75°C).
- Drizzle with honey (optional) for a touch of sweetness that complements the lemon and pepper.
- Let it rest for 5 minutes, then serve hot.
Notes
Nutritional Information (Per Serving)
- Calories: ~320
- Total Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 28g
Vitamins & Minerals (Per Serving)
- Vitamin A: 10%
- Iron: 12%
- Vitamin C: 8%
- Potassium: 15%
- Magnesium: 10%
Extra Tips for the Best Lemon Pepper Chicken Thighs
- Dry the chicken well before seasoning—it makes the skin extra crispy.
- Use freshly cracked black pepper for a stronger kick.
- Don't skip the lemon zest—it adds a deeper citrusy punch.
- Let the chicken rest before serving to keep it juicy.
- Pair with roasted potatoes or a simple salad for a complete meal.