If you’re looking for a dinner that feels like you really did something (without spending your whole evening in the kitchen), lemon pepper chicken thighs are it. Crispy-edged skin, juicy dark meat, and that bright pop of lemon with a peppery bite.
It’s bold. It’s simple. And it smells so good while it cooks.
This is one of those recipes that works on a busy weeknight, but it also holds its own when you’re feeding people and want the plate to look a little extra. You can keep it classic with roasted potatoes, or turn it into a full spread with rice, salad, and a pan sauce spooned over the top.
And yes—this recipe is built for real life. No fussy steps. No weird ingredients. Just a smart method that gets the thighs cooked through while keeping them tender, with a finish that gives you that golden skin you want.
WHY YOU’LL LOVE THESE LEMON PEPPER CHICKEN THIGHS
CRISPY SKIN, JUICY MEAT: Chicken thighs are forgiving, and this method keeps them moist while the skin turns golden and crisp.
BIG FLAVOR WITH SIMPLE SEASONING: Lemon zest + black pepper does most of the work. A few pantry spices fill out the flavor so it tastes seasoned all the way through.
ONE PAN DINNER ENERGY: Roast the chicken on a sheet pan, and you can slide veggies onto the same pan if you want.
EASY TO SCALE: Cooking for two? Make four thighs. Feeding a crowd? Fill the pan. Same method.
WHAT DOES “LEMON PEPPER” REALLY MEAN?
Lemon pepper is usually a blend of black pepper and dried lemon peel, often with salt and a few extras. Store-bought versions are convenient, but they can be very salty. That’s why I like building the flavor ourselves with fresh lemon zest and cracked black pepper, then controlling the salt.
You still get that classic lemon pepper taste—bright, sharp, a little spicy—without ending up with over-salted chicken.
LEMON PEPPER CHICKEN THIGHS INGREDIENTS
You’ll need:
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8 bone-in, skin-on chicken thighs (about 3½ to 4 pounds)
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1 tablespoon olive oil
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2 teaspoons kosher salt (reduce if using a salty lemon pepper blend)
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2 teaspoons freshly cracked black pepper
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1 tablespoon lemon zest (about 2 lemons)
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2 tablespoons fresh lemon juice
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon paprika (sweet or smoked)
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½ teaspoon dried thyme (optional, but nice)
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2 tablespoons unsalted butter, melted (optional for extra browning)
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Lemon slices, for roasting (optional but pretty and flavorful)
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Fresh parsley, for garnish (optional)
OUR RECIPE DEVELOPER SAYS
If your chicken thighs are very wet from the package, pat them dry really well. Dry skin is the shortcut to crispy skin.
SUBSTITUTIONS AND ADDITIONS
BONE-IN VS BONELESS:
Bone-in, skin-on thighs give the best texture and stay juicy. Boneless, skinless thighs work too, but you’ll lose the crispy skin and they cook faster.
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Bone-in, skin-on: best flavor and crispness
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Boneless, skinless: quickest option, still tasty
LEMON PEPPER SEASONING BLEND:
You can use store-bought lemon pepper seasoning. Just taste it first—it’s often heavy on salt. If it’s salty, cut your added salt in half.
SPICE LEVEL:
Add a pinch of cayenne or red pepper flakes if you want heat. Keep it subtle—lemon pepper should still be the star.
SWEET BALANCE:
A teaspoon of honey in the lemon juice adds a gentle balance and helps with browning. Not required, but it’s a nice touch.
HERBS:
Thyme is great. Rosemary also works, but use a light hand so it doesn’t take over.
HOW TO MAKE LEMON PEPPER CHICKEN THIGHS
This is the method that keeps the meat juicy and gives you a crisp finish.
STEP ONE: Preheat and prep the pan
Preheat the oven to 425°F. Line a sheet pan with foil for easy cleanup, then place a rack on top if you have one. Spray the rack lightly with nonstick spray.
PRO TIP:
A rack helps hot air circulate around the thighs, which makes the skin crispier. No rack? Still fine—just give the thighs a little space on the pan.
STEP TWO: Dry the chicken
Pat the chicken thighs dry with paper towels. Get the skin side especially dry.
This step matters. A lot.
STEP THREE: Mix the seasoning
In a small bowl, stir together:
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salt
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black pepper
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lemon zest
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garlic powder
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onion powder
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paprika
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thyme (if using)
STEP FOUR: Season the thighs
Place the thighs skin-side up on the pan. Drizzle with olive oil and rub it in lightly.
Sprinkle the seasoning evenly over each thigh. Press it in so it sticks, especially on the skin.
Drizzle the lemon juice over the thighs. If using melted butter, drizzle it lightly over the skin for extra color.
Add lemon slices around the chicken if you want them roasted.
STEP FIVE: Roast
Roast at 425°F for 35 to 45 minutes, depending on size.
You’re looking for:
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skin browned and crisp
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juices running clear
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internal temperature 165°F (in the thickest part, not touching bone)
STEP SIX: Rest, then serve
Let the chicken rest for 5 to 10 minutes before serving. It keeps the juices in the meat and makes the thighs easier to serve.
Sprinkle with parsley if you want a fresh finish. Add an extra squeeze of lemon right before serving if you like it extra bright.
HOW TO MAKE EXTRA-CRISPY SKIN (WITHOUT DRY CHICKEN)
If crispy skin is your goal (and it usually is), here’s what helps most:
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Dry the skin well.
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Use high heat (425°F).
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Don’t crowd the pan.
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Finish with a quick broil if needed.
PRO TIP:
If your thighs are cooked through but the skin isn’t as crisp as you want, broil for 1 to 3 minutes. Watch closely. It can go from perfect to too dark fast.
AIR FRYER LEMON PEPPER CHICKEN THIGHS
Want them faster? The air fryer does a great job with skin.
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Preheat air fryer to 380°F
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Season the thighs the same way
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Cook skin-side down for 10 minutes, then flip
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Cook skin-side up for 10 to 14 minutes, until 165°F
Work in batches. Crowding the basket blocks airflow and softens the skin.
STOVETOP + OVEN METHOD (GREAT FOR REALLY CRISP SKIN)
If you love a hard sear and want the skin extra crackly:
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Heat a large oven-safe skillet over medium-high heat.
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Add a teaspoon of oil.
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Place thighs skin-side down and sear 6 to 8 minutes until deeply golden.
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Flip and transfer skillet to a 425°F oven for 18 to 25 minutes until 165°F.
Let rest before serving.
COMMON MISTAKES (AND HOW TO FIX THEM)
Skin is rubbery:
Usually from moisture or low heat. Pat dry and roast hot.
Chicken tastes salty:
Your lemon pepper seasoning blend may already contain salt. Cut added salt next time.
Seasoning falls off:
Oil helps it stick. Press the seasoning in instead of sprinkling from high up.
Chicken is dry:
Overcooked or too small and cooked too long. Check temperature early if the thighs are small.
WHAT TO SERVE WITH LEMON PEPPER CHICKEN THIGHS
These thighs are bold and bright, so sides that soak up juices or add a fresh crunch work beautifully.
CLASSIC COMFORT SIDES
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Mashed potatoes
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Rice or buttered noodles
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Roasted baby potatoes
VEGGIE SIDES
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Green beans
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Roasted broccoli
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A simple side salad with a light vinaigrette
BREAD
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Dinner rolls
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Garlic bread
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Warm flatbread to scoop up the lemony pan juices
If you roast lemon slices on the pan, squeeze the softened roasted lemon over the chicken right before serving. It’s such a simple upgrade.
MAKE AHEAD TIPS
You can season the thighs up to 24 hours in advance.
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Season the chicken
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Place on a tray or plate
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Cover loosely and refrigerate
When you’re ready to cook, pull the chicken out while the oven preheats so it loses the chill. Then roast as directed.
PRO TIP:
If you have time, let the seasoned thighs sit uncovered in the fridge for a few hours. That dries the skin even more, which helps crisp it.
HOW TO STORE LEMON PEPPER CHICKEN THIGHS
IN THE FRIDGE:
Store leftovers in an airtight container for up to 4 days.
IN THE FREEZER:
Freeze cooked thighs for up to 3 months. Wrap well to prevent freezer burn.
REHEATING (BEST OPTIONS):
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Oven: 350°F for 12 to 18 minutes
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Air fryer: 360°F for 6 to 10 minutes
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Microwave: works, but the skin will soften
If you want the skin crisp again, skip the microwave and use the oven or air fryer.
FREQUENTLY ASKED QUESTIONS
Can I use chicken drumsticks instead?
Yes. The cook time is similar, but check the temperature. Drumsticks can take a bit longer depending on size.
Do I need fresh lemons?
Fresh lemon zest makes a big difference. Bottled lemon juice works in a pinch, but zest is where the real lemon punch comes from.
Is 165°F enough for thighs?
165°F is safe, but thighs often feel even more tender around 175°F to 185°F. If you cook them a bit higher, they stay juicy because thighs have more fat than breasts.
Can I cook these at 400°F instead?
Yes, just add time. At 400°F, plan for about 45 to 55 minutes depending on size.
Why isn’t my seasoning tasting “lemony” enough?
Add more zest. Pepper is powerful, and lemon juice can mellow as it roasts. Zest holds its own.
Lemon Pepper Chicken Thighs
Equipment
- Sheet pan
- Foil or parchment
- Wire rack (optional)
- Instant-read thermometer
Ingredients
- 8 bone-in skin-on chicken thighs (about 3½ to 4 pounds)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon lemon zest about 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme optional
- 2 tablespoons unsalted butter melted (optional)
- Lemon slices for roasting (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 425°F. Line a sheet pan with foil. Place a rack on top if using and spray lightly with nonstick spray.
- Pat chicken thighs dry very well, especially the skin.
- In a small bowl, mix salt, pepper, lemon zest, garlic powder, onion powder, paprika, and thyme.
- Arrange thighs skin-side up on the pan. Drizzle with olive oil and rub lightly to coat.
- Sprinkle seasoning evenly over the thighs, pressing it into the skin so it sticks.
- Drizzle lemon juice over the chicken. If using melted butter, drizzle it lightly over the skin for extra browning. Add lemon slices around the thighs if desired.
- Roast for 35 to 45 minutes, until the skin is crisp and the internal temperature reaches 165°F in the thickest part (not touching bone).
- Rest for 5 to 10 minutes before serving. Garnish with parsley and an extra squeeze of lemon if you like.
Notes
Nutrition
