Roasted lemon pepper chicken thighs are a quick, one-pan dish that comes out juicy and flavorful every time.
Lemon chicken thighs are oven-baked in a buttery lemon pepper sauce for a zesty meal that’s every day easy but elegant enough for company.

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.
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.
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
Did you enjoy this Lemon Pepper Chicken Thighs Recipe? Leave a comment and rating below.
Lemon Pepper Chicken Thighs
Equipment
Ingredients
- 8 bone-in skin-on chicken thighs about 6 ounces each
- ¼ cup butter melted
- 1½ tablespoons fresh lemon juice
- ½ teaspoon Italian seasoning
- 1½ 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Lemon Pepper Chicken Thighs Recipe
I havenโt 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!
Hi Connie, for this recipe we used boneless skinless chicken thighs. Enjoy!
Made this. Really good and it was so easy! Thank you for sharing the recipe.
You’re welcome Liz! So glad you loved it.