I can’t wait to share my Baked Lemon Pepper Chicken, a simple oven-baked thigh recipe with lemon, cracked pepper, garlic, and smoky spices that pairs perfectly with rice, veggies, or a salad to make weeknights easier.

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I’m kind of obsessed with these Oven Baked Lemon Pepper Chicken Thighs, they come out tender, juicy and smarter than the usual weeknight chicken. With bone in skin on chicken thighs and bright lemon zest the skin crisps up and the flavors pop in a way that makes people ask what I did different.

It’s not fussy like the Baked Lemon Pepper Chicken you see everywhere and it’s perfect when you want something satisfying without babysitting the oven. I still mess up the timing now and then, but when it works you’ll want to make it again.

If you like Baked Chicken Recipes Lemon Pepper, try this.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy dark meat, more fat than breast, very flavorful.
Lemon zest and juice: Bright citrus punch from zest and juice, adds acidity and vitamin C, cuts grease.
Olive oil: Good monounsaturated fats, helps skin crisp and browns, carries herbs and spices.
Black pepper: Freshly ground pepper gives sharp heat, aromatic oils wake up the chicken.
Smoked paprika: Sweet smoky flavor, deep red color, adds warmth without overpowering the dish.
Garlic: Crushed or sliced for savory bite, contains allicin, great when roasted with thighs.
Thyme and parsley: Thyme earthy and woodsy, parsley fresh and bright, both lift heavy flavors.

Ingredient Quantities

6 bone in skin on chicken thighs (about 2 1/2 to 3 pounds)

2 tablespoons olive oil

1 tablespoon lemon zest (about 1 lemon)

2 tablespoons fresh lemon juice (about 1 lemon)

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried thyme

2 cloves garlic (optional)

Fresh parsley (optional)

How to Make this

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1. Preheat oven to 425°F and place a rack on a rimmed baking sheet or use a cast iron skillet, line with foil for easy clean up if you want. Pat the 6 bone in skin on chicken thighs very dry with paper towels — dry skin = crisp skin.

2. In a medium bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons freshly ground black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1 teaspoon dried thyme until well combined.

3. Gently loosen the skin from each thigh with your fingers and smear some of the lemon pepper mixture under the skin directly onto the meat, then rub the rest all over the outside so each piece is well coated.

4. If using the 2 cloves garlic, smash or thinly slice them and either tuck a piece under the skin or scatter them around the pan to roast with the chicken for extra flavor. Arrange thighs skin side up spaced a little apart.

5. Let the coated thighs sit at room temp for 15 to 20 minutes if you have time, or pop them straight into the oven. This short rest helps the seasoning stick and promotes even cooking.

6. Bake on the middle rack for about 35 to 40 minutes, until the skin is golden and an instant read thermometer in the thickest part reads 165°F. If you like extra crispy skin, broil for 1 to 3 minutes at the end but watch it close so it doesn’t burn.

7. Halfway through cooking you can spoon a little of the pan juices over the thighs to baste if you want juicier meat, but avoid over-basting or the skin won’t stay crisp.

8. Remove from oven and let rest 5 to 10 minutes so the juices redistribute. Finish with a squeeze of fresh lemon juice, a sprinkle of chopped fresh parsley if using, and serve with rice, veggies or a salad.

9. Leftovers keep well in the fridge for 3 to 4 days and reheat in a 375°F oven on a sheet for 10 to 12 minutes to keep the skin from going soggy.

Equipment Needed

1. Rimmed baking sheet or cast iron skillet (pick one, both work)
2. Aluminum foil (optional, makes cleanup way easier)
3. Paper towels (pat chicken super dry for crispy skin)
4. Medium mixing bowl
5. Measuring spoons and a tablespoon measure
6. Whisk or fork (either one to blend the marinade)
7. Instant read thermometer (check for 165°F)
8. Kitchen tongs (for arranging, basting and serving)
9. Microplane/zester plus a small knife and cutting board (for the lemon and garlic)

FAQ

What oven temp and cook time should I use? Bake at 425°F (218°C) for about 35 to 45 minutes, until an instant read thermometer reads 165°F (74°C) at the thickest part. If you want extra crispy skin, finish under the broiler for 1 to 2 minutes but watch it closely so it does not burn.

How do I get the skin really crispy? Pat the skin very dry, let the thighs sit at room temp for 15 to 30 minutes, rub with oil, then roast skin side up on a rack or on a sheet so air can circulate. Space the pieces so they dont touch. A quick broil at the end helps too, but dont walk away.

Can I use boneless or skinless thighs instead? Yes. Boneless thighs will cook faster, about 20 to 25 minutes. Skinless will never get that same crisp finish, so either pan sear first or accept a more tender but less crunchy result. Bone in gives more flavor and juiciness though.

How long can I marinate or make this ahead? Marinate for at least 30 minutes, up to 24 hours in the fridge. Too long in lemon juice can start to break the meat down, so dont exceed a day. Cooked thighs keep 3 to 4 days in the fridge or up to 3 months in the freezer.

How should I reheat leftovers so the skin stays decent? Reheat in a 350°F (177°C) oven for about 10 to 15 minutes until warmed through, or reheat skin side down briefly in a hot skillet to revive crispness. Microwaving makes the skin rubbery so avoid it if you can.

Can I tweak the lemon pepper flavor or swap spices? Absolutely. If you want less lemon, cut back on the juice or zest. Smoked paprika can be swapped for regular paprika, add a pinch of red pepper flakes for heat, or a little honey for a sticky glaze. The seasoning is flexible so make it your own.

Oven Baked Lemon Pepper Chicken Thighs Recipe Substitutions and Variations

Olive oil: swap with avocado oil or melted butter, 1:1. Avocado oil handles high heat better, butter gives richer flavor but browns skin faster so watch it.
Lemon zest & juice: use lime zest and juice in the same amounts for a bright swap. If you only have bottled lemon juice use equal amounts but it will be less fresh tasting.
Smoked paprika: if you dont have it use regular paprika plus 1/4 teaspoon chipotle powder or a pinch of smoked salt to add smokiness (use the same total paprika amount).
Dried thyme: replace with dried oregano 1:1, or with dried rosemary but use about half the amount and crush it so it doesnt feel too woody.

Pro Tips

– Dry brine if you got the time: salt the thighs lightly and leave them uncovered on a wire rack in the fridge for 8 to 24 hours. It sounds extra but it really makes the meat juicier and the skin way crispier. Just pat them dry before you oil and season.

– Slip flavor under the skin: use your fingers to loosen the skin and stuff in lemon zest, a sliver of garlic or a little knob of cold butter. That fat melts into the meat as it cooks so you get more flavor without soggy skin.

– Heat the pan first: if you use a cast iron or metal pan, stick it in the oven while it preheats so the thighs hit a hot surface and sizzle. That helps render fat fast and gives better browning. Be careful when you place the chicken, it will spit.

– Pull a few degrees early and let carryover do the rest: aim to remove the thighs when the thermometer reads about 160 F then rest for 5 to 10 minutes — the temp will climb to safe doneness and the meat stays juicier. If you want extra crisp, blast under the broiler for just a minute or two at the end but watch it close.