Name: Lemon Pepper Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2–2½ lb chicken thighs (bone-in, skin-on); 2 tbsp olive oil or melted butter; 1½ tbsp lemon pepper seasoning; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp paprika; 1 tsp salt; Zest of 1 lemon; 1–2 tbsp fresh lemon juice; Fresh parsley, chopped (for garnish)

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This lemon pepper chicken thighs recipe is juicy, savory, and bright with citrus flavor. I love how the lemon zest and seasoning blend into the chicken as it cooks, creating tender meat with a bold, comforting taste that works for busy weeknights or relaxed family meals.

Why You’ll Love This Recipe

I love this recipe because it is simple, reliable, and full of flavor without needing complicated steps. I can bake it, air-fry it, or pan-sear it depending on my mood and time. The lemon pepper seasoning adds brightness, while the chicken thighs stay moist and satisfying every time.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2–2½ lb chicken thighs (bone-in, skin-on for best flavor)
2 tbsp olive oil or melted butter
1½ tbsp lemon pepper seasoning
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
1 tsp salt
Zest of 1 lemon
1–2 tbsp fresh lemon juice
Fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 400°F (200°C) and lightly greasing a baking dish. I pat the chicken thighs dry with paper towels so the seasoning sticks well.

I place the chicken in a large bowl and drizzle it with olive oil or melted butter. I add the lemon pepper seasoning, garlic powder, onion powder, paprika, salt, lemon zest, and lemon juice. I mix everything until the chicken is evenly coated.

I arrange the chicken thighs skin-side up in the baking dish and place them in the oven. I bake them for about 40–45 minutes, until the skin is golden and the internal temperature reaches 165°F (74°C). I finish by sprinkling fresh parsley over the top before serving.

Servings And Timing

I usually get about 4 to 6 servings from this recipe, depending on the size of the chicken thighs.
Prep time is around 10 minutes, and cooking time is about 45 minutes, making the total time approximately 55 minutes.

Variations

I sometimes use boneless, skinless chicken thighs when I want a lighter version, adjusting the cooking time slightly. I also like adding a touch of honey or butter for a sweet and savory twist. For extra heat, I mix in a pinch of cayenne pepper or crushed red pepper flakes.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I use the oven at 350°F (175°C) for about 10–15 minutes to keep the chicken juicy. I avoid the microwave when possible, but if I use it, I reheat in short intervals.

FAQs

Can I make this recipe in an air fryer?

I can air-fry the chicken thighs at 375°F (190°C) for about 18–22 minutes, flipping halfway through.

Do I need to marinate the chicken?

I do not need to marinate it, but I sometimes let it sit for 15–30 minutes for deeper flavor.

Can I use chicken breasts instead?

I can use chicken breasts, but I reduce the cooking time to avoid drying them out.

Is lemon pepper seasoning salty?

Some blends are salty, so I adjust the added salt depending on the seasoning I use.

Can I freeze cooked chicken thighs?

I freeze them in airtight containers for up to 2 months and thaw them overnight in the fridge before reheating.

Conclusion

I keep coming back to this lemon pepper chicken thighs recipe because it is easy, flavorful, and dependable. Whether I bake it for dinner or prepare it ahead for leftovers, it always delivers a bright, comforting meal that I enjoy sharing with others.