Oven Baked Lemon Pepper Chicken Thighs

Bone-in Skin-on chicken thighs with seared lemon slices on a plate.

5 from 10 votes

Oven Baked Lemon Pepper Chicken Thighs

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.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, lunch

Cuisine: American

Servings: chicken thighs

Calories: 384kcal

Author: Veronika's Kitchen

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.

Nutrition