Lemon Pepper Chicken Thighs
Crispy Oven Baked Chicken Thighs are the ultimate easy dinner for busy families. Made on one sheet pan in under an hour, this recipe guarantees juicy meat and golden skin without the mess of frying. The homemade lemon pepper seasoning and garlic butter sauce add a zesty finish to every bite.
Ingredients
Chicken
- 6 bone-in skin-on chicken thighs (about 2½–3 pounds)
- 1 tablespoon olive oil
- 1 ½ tablespoons lemon pepper seasoning see notes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional
- Zest of 1 lemon
- ½ –1 teaspoon kosher salt only if your lemon pepper seasoning is salt-free
Lemon butter sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- ½ cup chicken broth
- 3 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon honey optional
- Chopped parsley optional, for serving
Instructions
- Preheat the oven to 425°F. Line a sheet pan with foil. Add a wire rack if you have one.
- Pat the chicken thighs very dry with paper towels.
- In a small bowl, mix lemon pepper seasoning, garlic powder, onion powder, smoked paprika (optional), and lemon zest. Add salt only if using a salt-free lemon pepper blend.
- Rub chicken thighs with olive oil, then season all over (and under the skin if possible). Place skin-side up on the sheet pan with space between pieces.
- Roast for 35–45 minutes, until the skin is golden and the internal temp reaches 175°F in the thickest part. Broil 2–3 minutes at the end for extra crisp skin if desired.
- While the chicken roasts, make the sauce: melt butter in a saucepan over medium heat. Add garlic and cook 30 seconds. Stir in broth and lemon juice. Simmer 3–5 minutes. Add honey if using. Taste and adjust salt if needed.
- Rest chicken 5 minutes. Serve with sauce and parsley if desired.
Notes
Bone-in, skin-on thighs give the crispiest results. Boneless thighs cook faster (18–25 minutes at 425°F).
If your lemon pepper seasoning contains salt, reduce added salt and adjust at the end.
For crisp skin, don’t spoon sauce over the chicken until right before serving.
Tried this recipe?Let us know how it was!