– **Title**: Lemon Pepper Chicken Thighs
– **Ingredients**:
– 6 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 1 teaspoon lemon zest
– 2 tablespoons lemon juice (freshly squeezed)
– 1 tablespoon black pepper
– 1 teaspoon salt
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme (optional)
– Fresh parsley for garnish (optional)
– **Instructions**:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the olive oil, lemon zest, lemon juice, black pepper, salt, garlic powder, onion powder, and thyme (if using). Mix well to create a marinade.
3. Add the chicken thighs to the bowl, ensuring they are well coated in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
4. Place the marinated chicken thighs on a baking sheet lined with parchment paper, skin-side up.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the skin is crispy.
6. Remove from the oven and let the chicken rest for 5 minutes before serving.
7. Garnish with fresh parsley if desired and serve hot. Enjoy!
Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs offer great flavor and moisture. If you prefer, you can use boneless thighs or even chicken breasts, but remember they might require less cooking time.
Olive Oil: This adds richness. You can substitute with avocado oil or melted butter for a different taste. I often switch it up depending on what I have in the pantry!
Lemon Pepper Seasoning: If you don’t have this blend, mix equal parts black pepper and lemon zest, or use salt with a squeeze of fresh lemon juice. Homemade always feels special!
Smoked Paprika: This is optional, but it brings a nice depth to the dish. If you don’t have it, regular paprika or even cayenne can work as a substitute for some heat.
Fresh Parsley: Great for garnish, but if you don’t have it, chopped green onions or basil can add a nice touch too. I love a pop of color on my plates!
How Do I Make Sure the Chicken Skin is Crispy?
Crispy chicken skin can be the highlight of this dish! Here are some key tips:
- Pat the chicken dry with paper towels before seasoning. This removes excess moisture that can make the skin soggy.
- Preheat your oven fully to 425°F (220°C) for that ideal crisp.
- Arrange the chicken thighs skin-side up and avoid overcrowding in the baking dish; this helps heat circulate around them nicely.
- Feel free to turn on the broiler for a few minutes at the end if you want extra crunch, just keep an eye on it!
How to Make Lemon Pepper Chicken Thighs
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- Salt to taste
- 1 lemon, thinly sliced
For Garnish:
- Fresh parsley, chopped
- Red pepper flakes (optional)
How Much Time Will You Need?
This recipe will take about 50-55 minutes in total. You’ll need around 10 minutes for preparation and then bake the chicken for 35-40 minutes. After baking, a little resting time of about 5 minutes is included. It’s simple and worth the wait for a delightful meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This step is super important because a hot oven ensures that your chicken will get nice and crispy!
2. Prepare the Chicken:
Take the chicken thighs and gently pat them dry with paper towels. This helps the skin get that delicious crispy texture when cooked.
3. Make the Seasoning Mixture:
In a large bowl, mix the olive oil, lemon pepper seasoning, garlic powder, onion powder, smoked paprika (if using), and a bit of salt. Stir everything together well until it creates a nice coating.
4. Coat the Chicken:
Add the chicken thighs to your bowl, making sure to coat them completely with the seasoning mixture. This will flavor each bite perfectly!
5. Arrange in a Baking Dish:
Place the seasoned chicken thighs skin-side up in a baking dish. Lay the thin lemon slices on top of each thigh for extra flavor and a lovely presentation.
6. Bake the Chicken:
Pour any leftover marinade from the bowl over the chicken and around it in the dish (don’t waste that flavor!). Bake in your preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The skin should look golden and crispy!
7. Rest and Garnish:
Once cooked, take the chicken out and let it sit for about 5 minutes. This helps the juices settle back into the chicken. Then, sprinkle with freshly chopped parsley and red pepper flakes if you like a little kick. Serve and enjoy your tasty lemon pepper chicken thighs!
Can I Use Skinless Chicken Thighs Instead?
Yes, you can use skinless chicken thighs! Just keep in mind that they won’t get as crispy. Bake them for the same amount of time but check for doneness, as they might cook a bit faster without the skin.
What If I Don’t Have Lemon Pepper Seasoning?
No problem! You can make your own by mixing 1 teaspoon of black pepper and the zest of a lemon with 1 tablespoon of salt. If you have other herbs like thyme or rosemary, you can add those for extra flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through, which helps maintain the crispiness of the skin.
Can I Make This Recipe on the Grill?
Absolutely! Preheat your grill to medium-high heat. Grill the thighs skin-side down for about 6-8 minutes, then flip and cook for another 6-8 minutes until they reach an internal temperature of 165°F (75°C). You can place lemon slices directly on the grill for added flavor!
