Name: Super Easy Lemon Pepper Chicken Thighs
Prep time: 15 min
Cook time: 5 min
Total time: PT-490543H46M29S
Cuisine: European
Ingredients: 2 cups mashed potatoes (from starchy potatoes like Russets); 1 to 1½ cups all-purpose flour (adjust as needed); 1/2 tsp salt; 1 tbsp cornstarch (optional, for better texture); 1–2 tbsp oil or butter (for cooking or tossing)

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These super easy lemon pepper chicken thighs are juicy, tender, and packed with zesty flavor. With a crispy golden skin and a punch of lemon and pepper in every bite, they make a perfect weeknight dinner or a simple meal prep option. I love how this recipe uses minimal ingredients but delivers maximum flavor in under 30 minutes.

Why You’ll Love This Recipe

I love this recipe for how effortlessly it comes together. There’s no marinating required, and everything cooks in one skillet or on a baking sheet. The lemon-pepper combo gives the chicken a bright, bold taste, while the thighs stay incredibly juicy. Whether I roast them in the oven or sear them on the stove, the skin crisps up beautifully every time. It’s one of those recipes I keep coming back to.

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
Lemon juice (fresh is best)
Lemon zest
Cracked black pepper
Garlic powder
Onion powder
Salt
Olive oil or melted butter

Directions

I preheat the oven to 425°F (220°C), or heat a large oven-safe skillet over medium-high heat.
I pat the chicken thighs dry with paper towels to help them crisp up.
In a small bowl, I mix the lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, and olive oil.
I rub the seasoning mixture all over the chicken thighs, making sure to get it under the skin for extra flavor.
If roasting, I place the thighs skin-side up on a lined baking sheet and bake for 25–30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
If pan-searing, I place the thighs skin-side down in the hot skillet, sear for 5–7 minutes until golden, then flip and transfer the skillet to the oven to finish cooking for about 15–20 minutes.

Servings and timing

This recipe serves 4 people. It takes around 10 minutes to prep and 25–30 minutes to cook, depending on the method used. I can have dinner on the table in under 40 minutes, start to finish.

Variations

Sometimes I add crushed red pepper flakes for a little heat or toss in some fresh rosemary or thyme for a herby twist. I’ve also swapped the lemon for lime when I want a slightly different citrus flavor. When I want an extra crispy finish, I broil the thighs for the last 2–3 minutes. For a complete one-pan meal, I add baby potatoes or vegetables to the baking sheet alongside the chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in the oven at 350°F (175°C) for about 10–15 minutes to keep the skin crispy. If I’m in a hurry, I microwave it for 1–2 minutes, but the skin won’t be as crisp. These also freeze well—I wrap them tightly and freeze for up to 3 months.

FAQs

Can I use boneless chicken thighs instead?

Yes, I use boneless thighs when I want a quicker cook time. They’re done in about 20 minutes and still come out juicy and flavorful.

How do I get the skin extra crispy?

Drying the chicken skin thoroughly and roasting at a high temperature helps. I sometimes finish under the broiler for 2–3 minutes for extra crispiness.

Can I make this in an air fryer?

Yes, I cook them at 400°F (200°C) for about 20–22 minutes, flipping halfway through. The skin gets nicely crisp in the air fryer.

What sides go well with lemon pepper chicken?

I usually serve it with roasted potatoes, rice, steamed veggies, or a fresh salad. The zesty flavor pairs well with almost anything.

Can I marinate the chicken ahead of time?

Absolutely. I sometimes let the chicken sit in the seasoning mix for a few hours or overnight in the fridge for even deeper flavor.

Conclusion

These super easy lemon pepper chicken thighs are everything I want in a go-to dinner—quick, full of flavor, and incredibly satisfying. With crispy skin, juicy meat, and that bright lemon-pepper kick, they’re perfect for any night of the week. I always keep this recipe in rotation when I need something simple but seriously tasty.