Lemon Pepper Chicken Thighs (Printable Format)
Lemon, cracked pepper, garlic and herbs coat bone-in thighs, roasted to crisp skin and juicy interior.
# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lb)
→ 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 Steps:
01 - Preheat oven to 425°F. Pat the chicken thighs thoroughly dry with paper towels to ensure crispy skin.
02 - In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, freshly cracked black pepper, kosher salt, minced garlic, dried thyme, and dried oregano until well combined.
03 - Add the chicken thighs to the marinade, turning each piece to coat thoroughly on all sides. Allow to marinate for at least 10 minutes at room temperature, or cover and refrigerate for up to 2 hours for deeper flavor penetration.
04 - Place the chicken thighs skin-side up on a rimmed baking sheet or in a large ovenproof skillet. Spoon any remaining marinade from the bowl evenly over the top of each thigh.
05 - Roast in the preheated oven for 30 to 35 minutes, until the skin is deeply golden and crisp. An instant-read meat thermometer inserted into the thickest part of the thigh (without touching bone) should register 165°F.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish with chopped fresh parsley and lemon slices before serving.
# Expert Suggestions:
01 -
- The marinade doubles as a basting liquid so nothing goes to waste and every bite is saturated with flavor.
- Bone in skin on thighs are nearly impossible to overcook which means you can relax instead of hovering over the stove.
02 -
- I once skipped the drying step and ended up with rubbery skin so now I press paper towels firmly against every thigh before they touch marinade.
- Broiling for the last two to three minutes transforms already good skin into something crackling and unforgettable just watch it like a hawk.
03 -
- Take the chicken out of the refrigerator 20 minutes before marinating so it roasts evenly instead of staying cold in the center.
- Cracking the pepper coarsely rather than finely gives you bursts of heat scattered through each bite instead of a uniform background spice.