Lemon Pepper Chicken Thighs (Printable)

Juicy lemon-and-pepper marinated chicken thighs roasted until crisp, finished with parsley and lemon wedges.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Marinade

02 - 2 tablespoons olive oil
03 - Juice and zest of 2 lemons
04 - 1 tablespoon freshly cracked black pepper
05 - 1 teaspoon sea salt
06 - 4 garlic cloves, minced
07 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
08 - 1 teaspoon honey (optional, for balanced sweetness)

→ Garnish

09 - Fresh parsley, chopped
10 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, cracked black pepper, sea salt, minced garlic, thyme, and honey until well combined.
03 - Add the chicken thighs to the marinade and toss thoroughly to ensure even coating. Allow to marinate for at least 10 minutes at room temperature, or refrigerate for up to 1 hour for deeper flavor penetration.
04 - Place the chicken thighs skin-side up on the prepared baking sheet. Pour any remaining marinade over the top of each piece.
05 - Roast in the center of the oven for 35 minutes, or until the skin is deeply golden and crisp and the internal temperature registers 165°F at the thickest part of the thigh.
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 serve with lemon wedges alongside.

# Expert Advice:

01 -
  • The marinade doubles as a finishing sauce so nothing goes to waste and every bite is loaded with flavor.
  • Bone in skin on thighs are forgiving and stay juicy even if you accidentally leave them in the oven a few minutes too long.
02 -
  • Do not crowd the pan because the chicken needs air circulation around each piece to crisp properly and steaming is the enemy of golden skin.
  • If you want even crispier skin pat the chicken thighs completely dry with paper towels before adding them to the marinade.
03 -
  • If you have time marinate the chicken in the morning and let it soak up flavor all day in the fridge then just pop it in the oven when you get home.
  • A splash of chicken broth in the bottom of the pan creates steam that keeps the meat tender while the tops crisp up above the liquid.

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