Lemon Pepper Chicken Thighs (Printable)

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

# What You 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 cloves garlic, minced
07 - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
08 - 1 teaspoon honey (optional)

→ 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.
02 - In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, black pepper, sea salt, minced garlic, thyme, and honey if using until well combined.
03 - Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly in the marinade. Let rest 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 from the bowl over the chicken.
05 - Roast in the center of the oven for 35 minutes, or until the skin is deeply golden and crisp and the internal temperature of the thickest part of each thigh registers 165°F on an instant-read thermometer.
06 - Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Transfer to a serving platter, garnish with chopped fresh parsley, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The marinade takes almost no effort, yet the flavor rivals what you would get from a restaurant rotisserie.
  • Crispy skin and juicy meat are basically guaranteed because the bone-in thighs do most of the work for you.
  • It is naturally gluten-free and uses pantry staples you probably already have on hand.
02 -
  • If you crowd the pan too closely the chicken will steam instead of roast and you will lose that shatteringly crisp skin.
  • Letting the chicken come to room temperature for 15 minutes before marinating helps it cook more evenly throughout.
03 -
  • Turn on the broiler for the last 2 to 3 minutes if the skin needs extra color but watch it like a hawk because it goes from perfect to burnt in seconds.
  • A light coating of honey on just the skin before roasting creates a lacquered finish that looks as good as it tastes.

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