Lemon Pepper Chicken Thighs (Printable version)
Marinated lemon and black pepper chicken thighs roasted to golden-crisp, ready in 45 minutes.
# What You'll Need:
→ 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 (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
10 - Fresh parsley, chopped
11 - Lemon slices
# Directions:
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 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 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 evenly over the top of each thigh.
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 a 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 chopped fresh parsley and lemon slices before serving.
# Expert advice:
01 -
- The marinade takes almost no effort but tastes like you spent hours planning something special.
- Crispy golden skin with juicy meat underneath is basically guaranteed, even on your first try.
02 -
- Crowding the pan traps steam and turns crispy skin soggy, so leave breathing room between each thigh.
- Broiling for the last two to three minutes is a game changer if your oven runs cool and the skin needs extra color.
03 -
- Crack the pepper coarsely by hand since a fine grind dissolves into the marinade and you lose that bold speckled bite on the finished chicken.
- A pinch of chili flakes in the marinade quietly elevates the whole dish without making it spicy, just complex.