Lemon Pepper Baked Chicken Thighs are impressive but so easy to make! These thighs come out with the perfect ratio of crispy outside, juicy inside every time and go great with a ton of side dishes. The lemon pepper flavor offers a citrusy burst with a hint of savory spice that is absolutely mouthwatering!
Lemon Pepper Baked Chicken Thighs
There’s just something about the combo of lemon and pepper that is so satisfying. The citrus and spice together is way too good! We adore cooking with chicken thighs in this household. They’re just as easy as chicken breasts but they have a ton more flavor and are usually slightly cheaper overall. The tried and true oven roasted method allows them to be cooked perfectly since with chicken thighs you don’t have to worry about them drying out. I prefer to use skin on and bone in chicken thighs for the best flavor and texture overall. The bright lemon pepper flavor pairs beautifully with any kind of fresh veggie as a side, it also goes great with wild rice or a side of pasta with a cream based sauce!
Loving chicken thighs as much as I do? Check out these BBQ Baked Chicken Thighs or easy Honey Sesame Instant Pot Chicken Thighs for dinner this week!
Can I use chicken breasts for this recipe instead?
If you’re not quite on board with the bone in chicken thighs, that’s okay. You can use traditional chicken breasts along with the same steps. Just keep in mind the chicken breasts cook a little differently than the thighs. They won’t be crispy and you may have to adjust the time by a couple minutes. Just keep an eye on them so they don’t dry out!
How To Make Lemon Pepper Baked Chicken Thighs
- Preheat. Preheat the oven to 400°F. Line a large baking sheet with foil and set aside.
- Prep. Prep your chicken thighs by patting them dry to remove any excess moisture. This is what helps the skin crisp up in the oven. Place them on the prepared baking sheet.
- Whisk. Whisk together the olive oil and lemon juice in a small bowl.
- Coat. Drizzle the olive oil mixture evenly over both sides of the chicken, rubbing to thoroughly coat.
- Stir. In another small bowl stir together the lemon pepper seasoning, salt, garlic powder, onion powder, Italian seasoning, and paprika.
- Season. Sprinkle that spice mix evenly over each chicken thigh to season.
- Bake. Bake for 35-45 minutes. Chicken should reach an internal temperature of 165 degrees and be nice and golden on the outside.
- Serve. Serve with a lemon wedge and a side of creamy mashed potatoes and roasted veggies for a well balanced meal. Enjoy!
Storing Lemon Pepper Baked Chicken Thighs
Leftover chicken thighs can be stored in the fridge in an airtight container for 4 days. To reheat and keep them crispy, I recommend popping them back in the oven or even air fryer until warmed through. Of course the microwave does work in a pinch!
Ingredients Notes for Lemon Pepper Baked Chicken Thighs
- Chicken Thighs – I use about 3 pounds of chicken thighs. Bone in and skin on for the best outcome (the crispy skin is my favorite part)! If using chicken breasts, I usually opt for around 2 pounds.
- Olive Oil – This helps all that amazing seasoning stick to the chicken. Avocado oil also gets the job done.
- Lemon Juice – Yes you need both lemon pepper seasoning and lemon juice to really make this recipe shine! I recommend using fresh lemon juice (not bottled) for a brighter, more vibrant flavor.
- Seasoning Mix – Lemon pepper, salt, garlic powder, onion powder, Italian seasoning, and paprika. Adjust to your preferences, of course!
Enjoy!
~Nichole
Lemon Pepper Baked Chicken Thighs
Ingredients
- 2.5 Pounds Chicken Thighs or Chicken Breasts
- 2 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Pepper Seasoning
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Paprika
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with foil and set aside.
- Pat the chicken dry with paper towels and place on the baking sheet.
- Whisk together the olive oil and lemon juice in a small bowl.
- Drizzle the olive oil mixture evenly over both sides of the chicken, rubbing to coat well.
- In another small bowl stir together the lemon pepper seasoning, salt, garlic powder, onion powder, Italian seasoning, and paprika.
- Sprinkle the spices evenly over the chicken.
- Bake in preheated oven for 35-45 minutes, until the chicken has reached an internal temperature of 165 degrees.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect blend of seasoning EVERY time. Before cooking, sprinkle a little under the skin of the thigh to get the taste through and through.
Came out moist and delicious!! 400° for 35 min amd served with Jasmine rice & a Greek salad!! Will definitely make again. Used 2.5lbs boneless & skinless thighs. Used a smidgen extra lemon juice.
Family loved this! I double recipe and did drumsticks for my grandsons. None left. Easy and tasty.
I love the ease of your recipe and the delicious outcome…. Juicy on the inside crisp on the outside … Will definitely serve this for my guests … Thank you again !! Sincerely , Jeff Moses
I made this for a weeknight dinner and it was completely devoured. Everyone loved it and I followed the recipe step by step! Will definitely make this again and served it with some red mashers and a greek salad.
i cooked this tonight just as you said, when my husband did not get home early enough to grill the chicken thighs I had out for dinner. The chicken wings were delicious and highly recommend them to anyone that enjoys lemon pepper, which is one of my favorites. The seasonings you have here are great, but this dish also lends itself to your own interpretation if did not have all the ingredients. Sorry I did not take a picture, but great and very easy dish to make!
My go to recipe. I do tweak it though. I don’t have onion powder so I don’t use that. But I mix everything in a big ziploc bag than throw the chicken in and toss it all together and than let it sit in the fridge for a bit. I also use a glass dish instead of a baking sheet that way the chicken is juicier I find and than I have a sauce for rice =)
Yummy!! Easy, great for work lunch leftovers – or as new generation says “ meal prep “!
I don’t usually eat dark meat chicken, but I love this recipe! It’s an additional bonus that it’s so easy to make.
Hello, trying this recipe today and wanted to know how many lemons you typically use for 4 chicken thighs? Thank you so much in advance.
Hi, if you have 4 large chicken thighs I would just follow the recipe as is. If your chicken thighs are smaller you could use only 1 Tablespoon of juice if you want. Hope that helps!