Lemon Pepper Chicken Thighs is a simple and flavorful dish that’s perfect for any occasion. The juicy and tender chicken thighs are marinated with a zesty blend of lemon, black pepper, and herbs, making a delicious and aromatic meal that your family and guests will love. This easy recipe requires just and few simple ingredients and will be a great option for busy weeknights or lazy weekends.
If you are looking for a simple dinner recipe that’s easy to make, try these amazing Lemon Pepper Chicken Thighs. They are marinated in aromatic blend of lemon zest, juice, black pepper, herbs, and olive oil.
The whole prepping takes not more than 10-15 minutes and you can make it a day before and let it marinate in the fridge until ready to use.
Ingredients and Substitution
- Chicken. In this recipe, I use bone-in skin-on chicken thighs. They provide a perfect crispy skin, while staying juicy and tender inside.
- Lemon. Fresh lemon zest and lemon juice is a must! It brings up bright zesty aroma to the whole dish.
- Black pepper. I prefer to use freshly ground black pepper, as it has more flavor. But if you only have regular black pepper, it will work as well.
- Seasoning. I love using onion and garlic powder, and Italian seasoning. This is a classic blend that provides great flavor and aroma to the dish.
How to make it
In a small bowl, add together ½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp black pepper, ½ tsp Italian seasoning, 1 tsp lemon zest, 2 tbsp lemon juice, and 2 tbsp olive oil. Whisk and set aside.
In a large zip-lock bag, add bone-in skin-on chicken thighs and the marinade. Close the bag and shake well to evenly distribute the seasoning.
Refrigerate for at least 1 hour or overnight.
When ready to cook, preheat the oven to 400F.
Place the marinated chicken thighs on a baking sheet with a wire rack. Bake at 400F for about 40-45 minutes or until the meat is cooked through and the internal temperature reached 165F.
Tips for best results
- Pat dry the chicken. It’s important to thoroughly pat dry the meat before marinating to remove any extra liquids This will help the meat and the skin to get crispy while baking.
- Marinade. While you can marinate the meat for as quick as 1 hour, the longer you marinate it the more flavor the meat will absorb. This is why I prefer to prep everything a night before or in the morning and marinate for at least 12 hours before cooking.
- Easier clean up. When baking, I like to line the baking sheet with foil or parchment paper for easier clean up after the meat is cooked.
- Let the chicken rest. After it’s cooked, take the meat out of the oven and let it sit on the counter for 5-10 minutes. It will allow the juices to redistribute, that will results in a more flavorful and tender chicken.
What to serve with Lemon Pepper Chicken Thighs
Vegetables are always a great idea to serve with chicken. Here are a few of my favorite recipes:
- Roasted Potatoes and Broccoli
- Mediterranean Roasted Vegetables
- Green Beans Amandine
- Roasted Broccoli with Parmesan
If you are hungry for more filling side dishes, you might like these ones:
- Pea and Asparagus Risotto
- Instant Pot Mashed Potatoes
- Instant Pot Mexican Rice
- Gruyere Potatoes Au Gratin
- Cheesy Mashed Potatoes
If you want a lighter and healthier meal, you might want to pair the meat with some salad, like:
- Orzo Salad with Feta
- Butternut Squash Quinoa Salad
- Farro Salad with Feta
- Roasted Beet Salad
- BLT Pasta Salad
Frequently Asked Questions
The easiest way to make sure that the chicken is cooked through and is safe to eat is to use a meat thermometer. Insert it in the center of the meat, the temperature should read at least 165F.
Yes, you can use pretty much any type of chicken. The only difference it will be is cooking time.
Chicken drumsticks – Bake for 40-45 minutes at 400F.
Boneless Skinless Chicken Thighs – Bake for 20-25 minutes at 400F.
Boneless Skinless Chicken Breasts – Bake for 20-25 minutes at 400F.
Yes. The longer you marinate the chicken the more flavor it will have.
Yes! You can easily double the amount of meat and the marinade.
You can sore it in an air-tight container and refrigerate for up to 4-5 days.
More Chicken Recipes Ideas:
- Cast Iron Chicken Thighs
- BBQ Boneless Chicken Thighs
- Lemon Chicken Orzo Recipe
- Sheet Pan Chicken and Veggies
- Oven Baked Chicken Legs
- Tomato Chicken Pasta Bake
- Cast Iron Chicken Breast
- Dutch Oven Whole Chicken
- Mozzarella Stuffed Chicken Breast
- Chicken Broccoli Ziti
Oven Baked Lemon Pepper Chicken Thighs
Ingredients
- 4 bone-in skin-on chicken thighs
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
- In a small bowl, add together ½ tsp salt, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp black pepper, ½ tsp Italian seasoning, 1 tsp lemon zest, 2 tbsp lemon juice, and 2 tbsp olive oil. Whisk and set aside.
- In a large zip-lock bag, add bone-in skin-on chicken thighs and the marinade. Close the bag and shake well to evenly distribute the seasoning.
- Refrigerate for at least 1 hour or overnight.
- When ready to cook, preheat the oven to 400F.
- Place the marinated chicken thighs on a baking sheet with a wire rack. Bake at 400F for about 40-45 minutes or until the meat is cooked through and the internal temperature reached 165F.
Notes
- Pat dry the chicken. It’s important to thoroughly pat dry the meat before marinating to remove any extra liquids This will help the meat and the skin to get crispy while baking.
- Marinade. While you can marinate the meat for as quick as 1 hour, the longer you marinate it the more flavor the meat will absorb. This is why I prefer to prep everything a night before or in the morning and marinate for at least 12 hours before cooking.
- Easier clean up. When baking, I like to line the baking sheet with foil or parchment paper for easier clean up after the meat is cooked.
- Let the chicken rest. After it’s cooked, take the meat out of the oven and let it sit on the counter for 5-10 minutes. It will allow the juices to redistribute, that will results in a more flavorful and tender chicken.
I’ve used this for skinless boneless thighs twice so far. Both times it turned out great. The first time I just did the hour marinade. More recently I went with the overnight marinade. That latter was actually a bit more out of convenience of meal planning. But the longer marinade did add more flavor. Thanks for sharing the recipe!
So easy so delicious. Most everything on hand. Love your recipes so easy to follow. Second time making this recipe. Light and delicious esp in this heat wave. Thank you Kid
Thank you so much, Robert! I’m so happy you enjoyed this recipe!
Oven baked chicken is the only way I go at this point in my life. Can’t wait to try the lemon pepper seasoning on this! Perfect for dinner this week.
Loved the combination of lemon and Italian seasoning. The flavor was really delicious!
I love lemon pepper wings and tenders but never thought to try it on thighs. Can’t wait to try this!
I am really craving this recipe now, the chicken looks so crispy and delicious and also super flavoursome! I cant wait to make this, thank you for sharing this recipe!
My family loves dark meat and chicken thighs are their favorite. These are delicious! Thanks!
Such a great recipe, simple to throw together, the intense lemon and pepper flavor makes this recipe easy to share over and over.
I love lemon pepper seasoning. I find myself only using it with fish, so excited to give the chicken a try!
Chicken thighs are my favorite cut of the chicken and lemon-pepper is my favorite flavor for wings. You’ve managed to combine two of my loves into one easy, absolutely delicious recipe.
Chicken thighs are the best part of the bird. The simple lemon pepper seasoning is delicious. Great for dinner any night of the week.