Go Back

Lemon Pepper Chicken Thighs - Bright, Zesty, and Crispy

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lbs)
  • 1 tablespoon lemon zest (from 1–2 lemons)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons coarse kosher salt (use 1.5 teaspoons if using fine salt)
  • 1.5 teaspoons freshly cracked black pepper (coarse grind)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (optional, for extra richness)
  • Lemon wedges, for serving
  • Fresh parsley or chives, chopped (optional garnish)

Method
 

  1. Prep the chicken: Pat the chicken thighs very dry with paper towels. Trim excess skin or fat if needed. Place on a baking sheet lined with foil and a wire rack, if you have one.
  2. Season generously: In a small bowl, mix salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the mixture evenly over both sides of the chicken, focusing extra on the skin.
  3. Add lemon and oil: Drizzle the thighs with olive oil and rub it in. Sprinkle the lemon zest over the skin, pressing gently so it sticks. Set the lemon juice aside for later.
  4. Optional dry rest: For extra-crispy skin, let the seasoned chicken sit uncovered in the fridge for 20–30 minutes while you preheat the oven. This step draws out surface moisture.
  5. Preheat the oven: Heat to 425°F (220°C). Place an oven rack in the center and another near the top for broiling later.
  6. Roast: Bake the chicken skin-side up for 30–35 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part without touching bone.
  7. Crisp the skin: Turn the oven to broil on high. Broil for 1–3 minutes, watching closely, until the skin is deep golden and crispy. Don’t walk away.
  8. Finish with lemon: Remove from the oven and immediately spoon or brush the lemon juice over the thighs. If using butter, dot a little on each thigh to melt over the hot skin.
  9. Rest and serve: Let the chicken rest for 5 minutes. Garnish with chopped parsley or chives and serve with lemon wedges.