Baked Lemon Pepper Chicken Thighs
Chicken thighs stay tender and juicy in a hot oven, and a simple lemon and black pepper seasoning gives them a bright, peppery crust. It is an easy, low-effort dinner with very few ingredients. Serve it with rice, roasted potatoes or a green salad.
Preparation Steps
Heat the oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment.
Pat the chicken thighs dry with paper towels so the skin browns well.
Finely grate the zest of both lemons into a small bowl. Squeeze in the juice of one lemon and stir in the olive oil, pepper and salt. Cut the second lemon into wedges.
Rub the lemon pepper mixture all over the thighs, working some under the skin. Arrange them skin side up on the tray, with the lemon wedges in between.
Roast for 35 to 45 minutes, until the skin is golden and crisp and the thickest thigh reads at least 165°F (74°C) near the bone. Thighs are most tender at 175°F (80°C).
Rest the chicken for 5 minutes, then squeeze the roasted lemon wedges over the top and serve.
Tips & Variations
- For extra-crisp skin, season the thighs and leave them uncovered in the fridge for a few hours before roasting.
- Boneless thighs work too; roast them for 20 to 25 minutes and check the temperature.
- Refrigerate leftovers for up to 3 days. Reheat in the oven at 350°F (175°C) until steaming hot all the way through.
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