Name: Lemon Pepper Chicken Thighs
Ingredients: 2 pounds bone-in, skin-on chicken thighs (approximately 6-8 thighs); 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest (from approximately 2 lemons); 2 tablespoons freshly ground black pepper; 2 teaspoons kosher salt; 4 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 tablespoon honey (optional); Lemon slices for garnish

Description

Juicy, crispy, and bursting with fresh citrus flavor, these Lemon Pepper Chicken Thighs are about to become your new weeknight dinner hero. No fancy ingredients, just pure comfort food magic.

Ingredients

Scale

2 pounds bone-in, skin-on chicken thighs (approximately 6–8 thighs)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (from approximately 2 lemons)
2 tablespoons freshly ground black pepper
2 teaspoons kosher salt
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon honey (optional)
Lemon slices for garnish

Instructions

Pat chicken thighs dry with paper towels and place in a large bowl.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, salt, minced garlic, oregano, thyme, and honey if using.
Pour marinade over chicken thighs, rubbing some under the skin. Marinate for at least 30 minutes or up to 4 hours.
Preheat oven to 375°F (190°C). Remove chicken from refrigerator 15 minutes before cooking.
Heat an oven-safe skillet over medium heat. Place chicken thighs skin-side down and cook undisturbed for 7-8 minutes until skin is crispy.
Flip chicken and add lemon slices to the pan if desired. Transfer skillet to oven.
Bake for 20-25 minutes until internal temperature reaches 165°F (74°C).
Remove from oven and let rest for 5-10 minutes before serving.