Lemon Pepper Chicken Thighs
When it comes to weeknight dinners, I’m all about recipes that pack a punch of flavor without demanding hours in the kitchen. Enter: Lemon Pepper Chicken Thighs. This dish has everything I love—crispy golden skin, juicy, tender meat, and a zesty, garlicky marinade that tastes like it took way more effort than it actually does.
What I especially adore about this recipe is its versatility. Whether making it for a cozy family dinner or jazzing it up for guests, it never disappoints. The combination of fresh lemon juice, aromatic garlic, and that signature lemon pepper seasoning is a game-changer. And don’t even get me started on the crispy skin—absolute perfection!
The best part? It’s a simple, one-bowl marinade situation. You can toss everything together in minutes, let the chicken soak up those incredible flavors, and then pop it in the oven while you handle other things. It’s the kind of recipe that works just as well on a busy weeknight as it does for a relaxed weekend meal.
Why You’ll Love This Recipe
- Easy to Make: This recipe is perfect for beginners and seasoned cooks, with simple ingredients and straightforward steps.
- Bursting with Flavor: The zesty lemon, savory garlic, and aromatic spices create a vibrant marinade full of flavor.
- Crispy Skin: The oven-baked method ensures golden, crispy skin while keeping the chicken juicy and tender.
- Minimal Cleanup: Lining the baking sheet with aluminum foil means less mess after dinner.
- Family-Friendly: Even picky eaters will love this dish’s bright, balanced flavors.
- Meal Prep Friendly: Marinate the chicken ahead of time for an even easier dinner, or make extras for leftovers that taste just as delicious.
- Customizable: You can tweak the seasoning to your taste or add veggies to the baking sheet for a complete one-pan meal.
- Impressive Yet Simple: The recipe feels fancy enough for entertaining but doesn’t require hours of work in the kitchen.
Ingredients
- Chicken thighs: Bone-in, skin-on thighs are the star of the show, staying juicy while crisping up beautifully in the oven.
- Lemon zest: Adds a bright, citrusy punch that perfectly matches the savory flavors.
- Lemon juice: Brings a tangy freshness that helps tenderize the chicken and infuses it with flavor.
- Garlic: Everything is better with a bit of garlic—bold, aromatic, and just the right kick.
- Lemon pepper seasoning: The key to that signature zesty, peppery flavor we all love.
- Paprika: Adds a hint of smokiness and helps give the chicken that beautiful golden color.
- Salt: Enhances all the flavors and brings the seasoning to life.
- Black pepper: A little extra peppery goodness to complement the lemon.
- Olive oil: Helps the chicken skin crisp up and brings the marinade together.
- Chicken broth: Keeps the chicken moist and adds depth to the pan sauce.
- Lemon slices: Roasted alongside the chicken for a gorgeous garnish and extra lemony flavor.
- Fresh parsley: A sprinkle of freshness to finish off the dish with a pop of color.
How to Make Lemon Pepper Chicken Thighs
Follow along to learn how to make lemon pepper chicken thighs.
- Step One: Preheat the oven to 400℉. Line a baking sheet with aluminum foil for easy cleanup.
- Step Two: Mix the lemon zest, lemon juice, minced garlic, lemon pepper seasoning, paprika, salt, black pepper, olive oil, and chicken broth in a medium bowl.
- Step Three: Add the chicken thighs to the marinade. Toss to coat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 4 hours for more flavor.
- Step Four: Place the marinated chicken thighs on the prepared baking sheet, skin side up. Arrange the lemon slices around the chicken thighs. Pour any remaining marinade over the chicken.
- Step Five: Bake in the preheated oven for 35 to 40 minutes or until the chicken is cooked to an internal temperature of 165℉. The skin should be crispy and golden. If you want, you can broil for the last 2 to 3 minutes of cooking time.
- Step Six: Remove the chicken from the oven and let it rest for 5 minutes. Baste with pan sauce and garnish with freshly chopped parsley before serving.
What to Serve With It
- Roasted Vegetables: Toss some broccoli, carrots, or asparagus with olive oil, salt, and pepper, and roast them on a separate sheet while the chicken cooks. Easy and delicious!
- Mashed Potatoes: The creamy, buttery texture of mashed potatoes perfectly complements the bright, zesty chicken. Don’t forget to drizzle some of that pan sauce over the top!
- Rice or Quinoa: A fluffy bed of rice or nutty quinoa soaks up all the delicious juices for a satisfying bite every time.
- Simple Salad: Keep it light with a crisp green salad tossed in a lemon vinaigrette to echo the citrusy flavors.
- Crusty Bread: Use it to mop up every last drop of that tangy, garlicky pan sauce—you won’t want to leave any behind!
- Pasta: For a heartier option, serve the chicken over buttered noodles or a lemony pasta dish.
Variations and Substitutions
- Boneless Chicken Thighs or Breasts: If you prefer boneless cuts, you can use them instead—keep an eye on the cooking time as they’ll cook faster.
- Swap the Lemon Pepper Seasoning: If you don’t have lemon pepper seasoning, mix lemon zest, black pepper, and a pinch of garlic powder for a DIY version.
- Add Veggies: Make it a one-pan meal by adding sliced zucchini, bell peppers, or potatoes to the baking sheet. Toss them in olive oil and season them alongside the chicken.
- Use Lime or Orange: Switch out the lemon for lime or orange juice and zest for a slightly different citrusy twist.
- Make It Spicy: Add a pinch of red pepper flakes or cayenne to the marinade for a bit of heat.
- Herb Substitutions: No fresh parsley? Try fresh thyme, rosemary, or cilantro for a different flavor profile.
Storage Instructions
- Refrigerator: Place the chicken thighs in an airtight container with any leftover pan sauce to keep them moist. Store in the fridge for up to 3 days.
- Freezer: For longer storage, freeze the chicken in an airtight container or freezer-safe bag. Don’t forget to include the sauce—it helps preserve the flavor. Freeze for up to 3 months.
- Reheating: To reheat, place the chicken in an oven-safe dish, cover it with foil, and bake at 350℉ until warmed through (about 15-20 minutes). You can also reheat it in the microwave in short intervals, but the skin might not stay as crispy. For the crispiest results, use a skillet or air fryer to reheat the chicken.
- Make Ahead: You can marinate the chicken up to 4 hours in advance and keep it in the refrigerator until you’re ready to bake.
Recipe Tips and Tricks
- Pat the Chicken Dry: Before marinating, pat the chicken thighs dry with paper towels. This helps the skin crisp up beautifully in the oven.
- Marinate for Maximum Flavor: While 30 minutes is fine, letting the chicken marinate for a few hours (or even overnight) will deepen the flavor.
- Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer and check that the internal temperature reaches 165℉.
- Don’t Skip the Broil: For ultra-crispy skin, broil the chicken for the last 2-3 minutes of cooking. Just keep a close eye on it to avoid burning.
- Line Your Baking Sheet: Aluminum foil makes cleanup a breeze and prevents the marinade from sticking. Parchment paper works if you’re avoiding foil.
- Baste for Extra Juiciness: Spoon some pan sauce over the chicken while it rests to lock in flavor and moisture.
- Let It Rest: Give the chicken a few minutes to rest after baking. This helps the juices redistribute and keeps the meat tender.
- Prep Ahead: Save time by mixing the marinade in advance. Store it in the fridge, and when you’re ready to cook, just toss it with the chicken.
- For the Crispiest Skin: Arrange the lemon slices around the chicken and not on top of them.
Chicken Dinner Recipes
Lemon Pepper Chicken Thighs
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 lemon zest
- 1 lemon juice
- 4 cloves garlic minced
- 1 tbsp lemon pepper seasoning
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- ¼ cup chicken broth
- 1 lemon thinly sliced
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400℉. Line a baking sheet with aluminum foil for easy cleanup.
- Mix together the lemon zest, lemon juice, minced garlic, lemon pepper seasoning, paprika, salt, black pepper, olive oil, and chicken broth in a medium bowl.
- Add the chicken thighs to the marinade. Toss to coat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 4 hours for more flavor.
- Place the marinated chicken thighs on the prepared baking sheet, skin side up. Arrange the lemon slices around the chicken thighs. Pour any remaining marinade over the chicken.
- Bake in the preheated oven for 35 to 40 minutes or until the chicken is cooked to an internal temperature of 165℉. The skin should be crispy and golden. If you want, you can broil for the last 2 to 3 minutes of cooking time.
- Remove the chicken from the oven and let it rest for 5 minutes. Baste with pan sauce and garnish with freshly chopped parsley before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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