Lemon Pepper Chicken Thighs (Printable Version)
Bone-in chicken thighs marinated in lemon, garlic and cracked black pepper, roasted until skin is crisp and meat remains juicy.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)
→ 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 (optional)
10 - Fresh parsley, chopped
11 - Lemon slices
# How To Make:
01 - Preheat oven to 425°F. Pat the chicken thighs completely 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. Allow to marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for more pronounced flavor.
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. An instant-read thermometer inserted into the thickest part of the thigh should register 165°F.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley and lemon slices before serving.
# Expert Tips:
01 -
- The marinade comes together in about five minutes with pantry staples you probably already have.
- Bone in skin on thighs turn incredibly crispy on top while staying juicy underneath every single time.
02 -
- If you crowd the pan the chicken will steam instead of roast so give each thigh some breathing room.
- Broiling for the last two to three minutes changes everything if you want that crackling restaurant quality skin.
03 -
- Take the chicken out of the fridge fifteen minutes before marinating so it comes closer to room temperature for more even cooking.
- Save the pan drippings and drizzle them over whatever side dish you make because that liquid gold should never go down the drain.