Lemon Pepper Chicken Thighs (Printable Version)
Marinated lemon and cracked black pepper chicken thighs, roasted until skin crisps; finished with parsley and lemon wedges.
# What You Need:
→ Protein
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)
→ Garnish
09 - Fresh parsley, chopped
10 - Lemon wedges
# Directions:
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, 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 at room temperature, or refrigerate for up to 1 hour for deeper flavor penetration.
04 - Place the chicken thighs skin-side up on the prepared baking sheet. Pour any remaining marinade over the top of each piece.
05 - Roast in the center of the oven for 35 minutes, or until the skin is deeply golden and crisp and the internal temperature at the thickest part registers 165°F on a meat thermometer.
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 serve alongside lemon wedges.
# Expert Tips:
01 -
- The marinade comes together in one bowl with zero cooking before the oven does all the work.
- Crispy skin and juicy meat happen simultaneously, which feels like magic for such little effort.
- It reheats beautifully the next day, making it just as good cold over a salad.
02 -
- If you crowd the pan the chicken will steam instead of roast, so use two sheets if necessary.
- Marinating longer than an hour in straight lemon juice can start to break down the texture of the meat, so do not overdo it.
03 -
- Pat the chicken thighs completely dry with paper towels before adding them to the marinade, because moisture on the skin is the enemy of crispiness.
- Let the baking sheet preheat in the oven for five minutes before placing the chicken on it, and the immediate contact with hot metal starts rendering fat the moment the thighs land.