Lemon Pepper Chicken Thighs (Print)
Marinated lemon and cracked pepper chicken thighs roasted to a crisp, bright, savory finish.
# Ingredient List:
→ 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 (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 (optional)
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, cracked black pepper, kosher salt, minced garlic, dried thyme, and dried oregano until well combined.
03 - Add the chicken thighs to the bowl, turning each piece to coat thoroughly in the marinade. Allow to marinate for at least 10 minutes at room temperature, or 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 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 to allow the juices to redistribute. Garnish with chopped fresh parsley and lemon slices before serving.
# Expert Suggestions:
01 -
- The lemon pepper combo creates this addictive tangy crust that makes you want to eat straight from the baking sheet.
- It genuinely takes about ten minutes of hands on work before the oven does everything else for you.
02 -
- Skipping the drying step is the fastest way to end up with soggy skin, no matter how hot your oven runs.
- A quick two minute broil at the end transforms already good skin into something shatteringly crisp.
03 -
- Marinate the night before and you will be rewarded with flavor that goes all the way to the bone.
- Use a meat thermometer every single time because visual cues alone can fool you with dark meat.