Roasted lemon pepper chicken thighs are a quick, one-pan dish that comes out juicy and flavorful every time.

Lemon Pepper Chicken Thighs on a plate with lemon slices

Holly’s Bright and Bold Flavors

  • Flavor: Bright, citrusy lemon pepper and savory Italian seasonings are a perfect flavor duo for chicken thighs.
  • Prep note: This recipe is great for weekly prep. Season, freeze, and bake what you need.
  • Recommended tools: A meat thermometer is the easiest way to tell if chicken is properly cooked. Chicken should read 165°F at the thickest part of the thigh.
  • Serving suggestions: Bake the chicken on a ‘raft’ of sliced zucchini, mushrooms, carrots, or potatoes for a citrusy side dish without extra pans to wash.
chicken thighs , lemon , lemon pepper seasoning , italian seasoning , butter with labels to make Lemon Pepper Chicken Thighs

Zesty Lineup

Chicken: Bone-in, skin-on thighs work best in this recipe, but you can use legs, breasts, or even wings for a tasty appetizer.

Seasonings: This recipe is all about the tangy lemon pepper seasoning! Buy it or DIY it and adjust the ingredients any way you like. Choose real butter for the best flavor.

Peppery Possibilities

  • Add a pop of color and a kick of heat to lemon pepper chicken thighs with a dash of red pepper flakes or chopped green chiles.
  • For an extra crispy skin, sprinkle the tops of the thighs with parmesan cheese and place the chicken under the broiler if desired.
seasoned chicken in a dish to make Lemon Pepper Chicken Thighs
cooked Lemon Pepper Chicken Thighs in a dish

Speedy Supper Solutions

  • Short on time? Use a package of fresh chicken cutlets or frozen chicken meatballs.
  • Pat the chicken thighs dry to ensure the butter mixture adheres properly.
  • Tuck some fresh lemon slices around the chicken thighs before baking and add one or two to each serving for visual appeal.
  • Keep an eye on the chicken as it bakes and check the temperature using a meat thermometer for the best results (always check the temperature away from the bone, in a thicker part of the meat).

Serve And Stash!

Keep leftover lemon pepper chicken thighs in a covered container in the refrigerator for up to 4 days. Freeze pieces in zippered bags for up to 1 month and thaw overnight in the refrigerator. Leftovers can be enjoyed cold straight from the fridge, added to a burrito bowl, or reheated in the microwave if desired.

Sides for Lemon Pepper Chicken

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plated Lemon Pepper Chicken Thighs
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Lemon Pepper Chicken Thighs

This easy recipe makes juicy, tender chicken with bright lemon pepper flavor and buttery goodness. A simple dinner that’s big on taste!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6

Ingredients  

  • 8 bone-in skin-on chicken thighs about 6 ounces each
  • ¼ cup butter melted
  • tablespoons fresh lemon juice
  • ½ teaspoon Italian seasoning
  • teaspoons lemon pepper seasoning

Instructions 

Instructions

  • Preheat oven to 400°F.
  • Combine melted butter, lemon juice, and Italian seasoning in a small bowl.
  • Pat chicken thighs dry. Place in the bottom of a 9×13-inch baking dish or foil-lined rimmed baking tray. Pour the butter mixture over the chicken, using a brush to ensure they are well covered.
  • Sprinkle the lemon pepper over the chicken thighs.
  • Bake uncovered 35-40 minutes or until the chicken reaches 165℉ at the thickest part.
  • Broil for 2-3 minutes to crisp the skin if desired.

Notes

Leftover chicken thighs can be stored in an airtight container in the fridge for up to 4 days. 
4.84 from 6 votes↑ Click stars to rate now!
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Nutrition Information

Serving: 1g | Calories: 492kcal | Carbohydrates: 1g | Protein: 31g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 209mg | Sodium: 209mg | Potassium: 410mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner, Main Course
Cuisine American

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Lemon Pepper Chicken Thighs on a plate with lemon slices and a title
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About the author

Valentina is a busy wife and mom of five children. She immigrated from Ukraine to the US as a young girl. Growing up, she was accustomed to foods of the Russian (European) cuisine. When she got married and had her own kitchen, she really started to experiment with different foods and cuisines and fell in love with creating recipes combining unique flavors. She now runs a blog, Valentina’s Corner, where she shares her passion and love for from-scratch food, creating content and sharing it with others
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Comments

  1. I havenโ€™t made this yet but it sounds delicious! I would like to know if you use skinless thighs. The photographs look like the thighs still have the skin on. Thank you!