Lemon Pepper Chicken Thighs (Printer-friendly)

Bone-in chicken thighs brightened with lemon, garlic, thyme and cracked black pepper; roasted until skin is golden and crisp.

# What You 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 garlic cloves, 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 for serving

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, garlic, thyme, and honey if using.
03 - Add chicken thighs to the bowl and toss to coat evenly. Let marinate for at least 10 minutes, or up to 1 hour for deeper flavor.
04 - Place chicken thighs skin-side up on the prepared baking sheet. Pour any remaining marinade over the top.
05 - Roast for 35 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The lemon and pepper combo hits every corner of your palate without needing a pantry full of spices.
  • Bone in skin on thighs are practically foolproof, staying juicy even if you lose track of time.
02 -
  • Crowding the pan is the fastest way to steamed, soggy skin, so use two sheets if necessary.
  • Marinating longer than four hours in straight lemon juice can start to break down the texture and make the meat mushy.
03 -
  • Pat the chicken thighs completely dry with paper towels before marinating, because any surface moisture is the enemy of crispy skin.
  • Pour any leftover marinade from the bowl directly over the arranged chicken on the sheet pan so not a drop of flavor is wasted.

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