Lemon Pepper Chicken Thighs (Print Version)

Zesty marinated chicken thighs with lemon, black pepper and garlic, roasted until golden and crisp.

# 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 cloves garlic, 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 for serving

# 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 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, or up to 1 hour in the refrigerator for deeper flavor penetration.
04 - Place the chicken thighs skin-side up on the prepared baking sheet. Pour any remaining marinade over the thighs.
05 - Roast for 35 minutes, or until the skin is golden and crispy and the internal temperature of the thickest part reaches 165°F.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The marinade comes together in about three minutes with pantry staples you probably already have.
  • Crispy skin and juicy meat happen almost effortlessly in a hot oven with zero babysitting.
02 -
  • If you crowd the baking sheet the skin will steam instead of crisp, so give each thigh breathing room.
  • Marinating longer than an hour with lemon juice can start to break down the meat texture in an unpleasant way.
03 -
  • Pat the chicken thighs dry with paper towels before marinating and the skin will crisp up dramatically better.
  • Broiling for the last two minutes gives you that restaurant quality crackle on top.

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