Name: Super Easy Lemon Pepper Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; 1 tablespoon lemon pepper seasoning; 1/2 teaspoon garlic powder; Salt, to taste (optional); 1 tablespoon fresh lemon juice; Optional: 1 tablespoon chopped parsley, for garnish

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Super Easy Lemon Pepper Chicken Thighs are a go-to weeknight dinner that I love for their bold flavor, juicy texture, and minimal prep. With just a few ingredients and one pan, I get crispy, golden-brown chicken infused with the zesty brightness of lemon and the kick of cracked black pepper. It’s simple, delicious, and always satisfying.

Why You’ll Love This Recipe

I love how quick and foolproof this recipe is—perfect when I need something tasty without spending hours in the kitchen. Chicken thighs stay moist and flavorful, and the lemon pepper seasoning adds just the right balance of tang and heat. It’s budget-friendly, easy to scale up, and pairs with almost any side dish I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Olive oil
Lemon pepper seasoning
Garlic powder
Salt (only if needed, depending on the seasoning mix)
Fresh lemon juice (for finishing)
Optional: chopped parsley for garnish

Directions

I preheat the oven to 400°F (200°C) if I’m finishing the chicken in the oven.
I pat the chicken thighs dry with paper towels to help the skin crisp up.
I drizzle the thighs with olive oil and season generously with lemon pepper, garlic powder, and a light pinch of salt if needed.
I heat a large oven-safe skillet over medium-high heat, then sear the thighs skin-side down for 4–5 minutes until golden and crispy.
I flip the chicken and transfer the skillet to the oven to bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
Once done, I squeeze fresh lemon juice over the top and sprinkle with parsley before serving.

Servings and timing

This recipe serves 4 people and takes about 10 minutes of prep time and 25–30 minutes of cook time, totaling around 35–40 minutes.

Variations

I sometimes add a bit of smoked paprika for a deeper flavor or a touch of honey or maple syrup to balance the tang. For a spicy kick, I throw in some red pepper flakes. If I want to make it into a one-pan meal, I add baby potatoes or sliced zucchini to the pan before baking. I’ve also used boneless, skinless thighs—just reduce the cook time slightly.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a skillet over medium heat to crisp the skin back up, or warm it in the oven at 350°F until heated through. I avoid the microwave when I can—it tends to make the skin soft.

FAQs

Can I use boneless chicken thighs?

Yes, I’ve used boneless thighs before. They cook faster—usually in 20–25 minutes total—and are great if I’m short on time.

Do I need to marinate the chicken?

No marinating is needed, but if I have time, I sometimes let it sit with the seasoning for 30 minutes to deepen the flavor.

Can I grill these instead of baking?

Absolutely. I grill them over medium-high heat for 6–7 minutes per side, depending on thickness, until fully cooked.

What should I serve with lemon pepper chicken?

I love pairing it with roasted vegetables, mashed potatoes, rice, or a fresh green salad. The flavors go with almost anything.

How do I know when the chicken is fully cooked?

I check with a meat thermometer—the thickest part of the thigh should reach 165°F (74°C). The juices should run clear, and the skin should be crisp.

Conclusion

Super Easy Lemon Pepper Chicken Thighs are one of my favorite reliable meals—quick to prepare, full of flavor, and always a hit at the table. Whether I’m cooking for a busy weeknight or meal prepping for the week, this dish never lets me down. It’s simple, flavorful, and endlessly versatile.