Lemon Pepper Chicken Thighs (Printable Version)
Lemon-marinated chicken thighs with cracked pepper and herbs, roasted until skin is crisp and golden.
# What You’ll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 3.3 lbs)
→ 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 bowl, turning each piece to coat thoroughly in the marinade. 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 from the bowl over the top of each piece.
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 the thigh should register 165°F.
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 lemon slices before serving.
# Top Tips:
01 -
- The marinade doubles as a basting liquid so nothing goes to waste and every bite carries that bright citrus punch.
- Bone in skin on thighs are forgiving and juicy even if you pull them from the oven five minutes late.
02 -
- Drying the chicken thoroughly before marinating makes a dramatic difference in how well the skin crisps.
- If you marinate longer than two hours the acid in the lemon juice can start to break down the meat texture too much.
03 -
- Broil for the last two to three minutes if the skin needs extra color but watch it closely because lemon zest can char in seconds.
- Take the chicken out of the fridge fifteen minutes before seasoning so it cooks evenly from edge to center.