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crispy baked lemon pepper chicken thighs

Baked Lemon Pepper Chicken Thighs

Easy and delicious lemon pepper chicken thighs made with juicy chicken thighs that are marinated in an easy homemade citrus and peppery spice marinade.
Prep Time 15 minutes
Cook Time 30 minutes
marinade time 30 minutes
Course dinner
Cuisine American
Servings 6
Calories 440 kcal
Equipment
  • food thermometer
Ingredients
  
  • 3 pounds chicken thighs – bone-in skin-on
  • ½ cup light olive oil
  • ¼ cup fresh lemon juice
  • ¼ cup white wine vinegar
  • 1 tablespoon lemon zest
  • 1 tablespoon honey
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon fresh minced garlic
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon sea salt
  • ¼ teaspoon paprika
  • ¼ teaspoon dried oregano
Instructions
 

Lemon Pepper Marinade

  • Place all ingredients into a large mixing bowl and mix together.
  • Place chicken thighs in a small but deep dish and pour the marinade all over the chicken thighs. For optimal flavor, lift the skin from the meat and brush the meat with the marinade. Cut off any extra skin.
  • Cover and refrigerate for at least a half hour, preferably an hour.

When ready to bake

  • Pre-heat oven to 375°.
  • Place chicken thighs in a pan. Optional: line the pan with a cooling rack so as the chicken thighs bake, the fat has someplace to drip rather than the thighs just sitting in it as they bake.
  • Bake for about 25-30 minutes or until the largest thigh temperature is at least 165°-170°. I recommend using a food thermometer.
  • Check the thighs at 25 -30 minutes, they should be fully cooked. Turn the oven to broil and leave in for about 5 minutes or until the skin becomes nice and crispy with a vibrant brown color. Keep an eye on them, broil can turn to burned quickly
Keyword baked chicken, chicken dinner, chicken thighs recipe, lemon pepper chicken