Ingredients
2 lb bone-in, skin-on chicken thighs (about 6-8)
1 1/2 tbsp olive oil
2 tsp lemon pepper seasoning
1 tsp garlic powder
1/2 tsp paprika
3/4 tsp kosher salt (adjust to taste)
1/2 tsp black pepper
Zest of 1 lemon (optional, for extra brightness)
Fresh lemon wedges, for serving
Fresh parsley, chopped (optional garnish)
Instructions
Preheat oven to 400°F (205°C). Pat chicken thighs very dry with paper towels.
Season: In a small bowl, mix olive oil, lemon pepper, garlic powder, paprika, salt, black pepper, and lemon zest (if using). Rub evenly over chicken, getting under the skin when possible.
Arrange thighs skin-side up on a rimmed baking sheet (or oven-safe skillet), leaving space between pieces.
Bake for 35–40 minutes, until skin is golden and internal temperature reaches 175–180°F for ultra-juicy thighs.
Optional Crisp: Broil 2–3 minutes for extra crispy skin (watch closely).
Rest & Serve: Rest 5 minutes. Finish with lemon wedges and parsley.
Notes
Cooking Tips
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Dry skin = crispy skin: Patting the thighs dry is key.
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Use a rack: Elevate chicken on a rack over the pan to let fat drip away.
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Don’t overcook: Thighs are best at 175–180°F—juicier than stopping at 165°F.
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Fresh lemon pop: A squeeze of lemon right before serving brightens everything.
Variations
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Air Fryer: Cook at 380°F for 22–25 minutes, flipping halfway.
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Grilled: Grill over medium heat 6–7 minutes per side; finish indirect if needed.
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Honey Lemon Pepper: Brush with 1–2 tbsp honey during the last 5 minutes.
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Garlic Herb: Add 1 tsp dried thyme or rosemary to the seasoning.
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Spicy: Add ¼–½ tsp cayenne or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 0g
- Sodium: 620mg
- Fat: 26g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g