Golden-crisp skin, juicy dark meat, and a zesty punch of lemon and black pepper—these Lemon Pepper Chicken Thighs are the definition of effortless flavor. They pair great with Cucumber Radish Salad and Chicken Salad With Canned Chicken, making them a versatile main for any occasion.
This dish leans on a classic dry-brine technique, ensuring the seasoning seeps deep into the meat. Inspired by the bold flavors of Mediterranean and Southern cooking, it delivers a balance of bright citrus, fragrant spices, and crispy, pan-seared perfection.
Whether you roast them in the oven or crisp them up in a cast iron skillet, these thighs are low-maintenance yet deeply rewarding. Serve them with a fresh salad, or tuck them into warm pita with tzatziki for an effortless global twist.
Why You’ll Be Hooked?
- Crispy meets juicy – The dry brine locks in flavor, while pan-searing creates that irresistible, golden crunch.
- Bold yet simple – Lemon zest and cracked black pepper bring serious depth with just a handful of ingredients.
- Perfect for meal prep – These thighs stay juicy and reheat beautifully, making weeknight dinners a breeze.
- Versatile pairing – Serve with Cucumber Radish Salad for freshness or Chicken Salad With Canned Chicken for a protein-packed meal.
- Restaurant-worthy, home-cooked ease – A foolproof method that feels gourmet without the extra effort.
And most importantly—it just tastes incredible.
Lemon Pepper Chicken Thighs Recipe
Equipment
- Large baking sheet
- Aluminum foil
- Paper towels
- 2 Small mixing bowls
- Meat thermometer
- Whisk
Ingredients
- 1 tbsp Lemon Pepper Seasoning
- 2½ lbs Chicken Thighs or Chicken Breasts
- ½ tsp Paprika
- ½ tsp Onion Powder
- ½ tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Salt
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil.
- Pat the chicken thighs dry and arrange them on the prepared sheet.
- In a small bowl, whisk olive oil and lemon juice, then drizzle evenly over the chicken, ensuring both sides are well coated.
- In another bowl, combine lemon pepper seasoning, salt, garlic powder, onion powder, Italian seasoning, and paprika.
- Sprinkle the spice mixture generously over the chicken, pressing lightly to adhere.
- Bake for 35-45 minutes until golden brown and the internal temperature reaches 165°F.
- Serve warm with your favorite sides.
Notes
- For extra crispiness, broil the chicken for the last 2-3 minutes.
- Let the chicken rest for 5 minutes before serving to retain juices.
- Adjust seasoning to taste—add a pinch of cayenne for heat or more lemon juice for extra brightness.
- If using boneless thighs, reduce the cooking time by about 10 minutes.
| Nutrition | Value |
| Calories | 47kcal |
| Carbohydrates | 1g |
| Fat | 4g |
Tips To Ease Your Job!
- Use a Wire Rack – Placing the chicken on a wire rack over the baking sheet allows air to circulate, ensuring even crispiness.
- Mix Seasonings in Advance – Pre-mix a batch of the seasoning blend and store it in an airtight container for quicker prep next time.
- Marinate for More Flavor – Let the chicken sit in the olive oil and lemon juice mixture for 30 minutes before baking for deeper flavor.
- Check Doneness Without Guessing – Use a meat thermometer for accuracy; insert it into the thickest part to ensure it reaches 165°F.
