These baked lemon pepper chicken thighs are one of my favorite easy dinners. Just four ingredients, a single baking dish, and a preheated oven are all you need for crispy skin and juicy, flavorful meat.
Bone-in, skin-on chicken thighs stay juicy, and lemon pepper seasoning brings that signature zesty pepper flavor. I like to use store-bought lemon pepper here to save time. Add fresh lemon slices for a punch of citrus, and that’s it! A flavorful, fuss-free chicken thigh recipe that works with any weeknight side dish.
If you like easy chicken thigh recipes, you have to try my oven-baked BBQ chicken thighs and Buffalo chicken thighs.
Recipe Highlights
- 4-ingredient recipe: Just chicken thighs, olive oil, lemon pepper seasoning, and fresh lemon.
- Crispy skin: Roasting skin-side up at high heat gives you crisp, golden skin every time.
- Juicy chicken thighs: Baked chicken turns out especially juicy when you use bone-in, skin-on thighs, which help lock in moisture and add flavor as they roast.
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Ingredients
- Chicken thighs: Bone-in, skin-on thighs.
- Olive oil: Coats the chicken to help the seasoning stick and promotes browning in the oven.
- Lemon pepper seasoning: A pre-mixed spice blend of lemon zest, ground black pepper, and other spices. Some blends omit salt, so check the label and read the recipe notes below.
- Fresh lemon: Thin slices roast alongside the chicken to add brightness and citrus flavor from the lemon juice.
See the recipe card for quantities.
Instructions
Preheat the oven to 400°F (204°C).
Pat the chicken thighs dry with paper towels. Trim any excess skin or large pieces of fat around the edges to help the skin crisp up.
Drizzle the olive oil over the chicken thighs and rub it in to coat evenly.
Season the chicken all over with lemon pepper seasoning, gently pressing the seasoning into and underneath the oiled skin. Don't forget the underside of the chicken.
Place the chicken thighs in a 9x13 baking dish skin-side up. Arrange the lemon slices around the chicken in the dish. Avoid placing lemon slices directly on top of the chicken skin, as the moisture can prevent the skin from getting crispy.
Bake for 35 to 40 minutes, or until the internal temperature reaches 175°F (79°C) for the best texture. Chicken is safe to eat at 165°F (74°C), but thighs become more tender and juicy when cooked to a slightly higher temperature.
Let the chicken rest for 5 minutes before serving. Spoon any pan juices over the top if desired.
Substitutions
- Chicken thighs: Boneless, skinless chicken thighs or chicken breasts can be used, but they’ll cook faster and won’t have crispy skin. Boneless/skinless thighs take about 25 to 30 minutes, and boneless/skinless breasts take about 20 to 25 minutes. It's best to use a meat thermometer.
- Lemon pepper seasoning: You can make lemon pepper seasoning mix from scratch using lemon zest, black pepper, garlic powder, and onion powder.
Equipment
This recipe is pretty simple. At a bare minimum, you will need a 9x13 baking dish (or a rimmed baking sheet can work). You may also want a cutting board and kitchen scissors or a chef's knife for trimming the chicken. As with all meat recipes, I highly recommend a high-quality meat thermometer.
Behind the Recipe
This is my weeknight lemon pepper chicken thighs recipe for when I don’t want to think too hard but still want a tasty dinner. I usually serve it with frozen green beans (love the steam-in-bag variety) or pre-made mashed potatoes, but it’s great with anything.
Use a meat thermometer and watch for browning. Chicken thighs are technically done at 165°F (74°C), but they’re juiciest around 175°F (79°C). Many lemon pepper blends contain sugar (some more than others), so keep an eye on the skin as it bakes to avoid burning.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes, but they’ll cook faster, so start checking around 25 to 30 minutes.
Add ½ teaspoon of salt to the chicken before baking.
No. Keep it skin-side up the whole time for crisp skin.
📖 Recipe
Oven Baked Lemon Pepper Chicken Thighs
Video
Equipment
Ingredients
- 4 to 6 bone-in, skin-on chicken thighs about 2 to 2½ pounds total
- 1 tablespoon olive oil
- 1½ tablespoons lemon pepper seasoning see recipe notes below
- 1 large lemon thinly sliced
Instructions
- Preheat the oven to 400°F (204°C).
- Pat the chicken thighs dry with paper towels. Trim any excess skin or large pieces of fat around the edges to help the skin crisp up.
- Drizzle the olive oil over the chicken thighs and rub it in to coat evenly.
- Season the chicken all over with lemon pepper seasoning, gently pressing the seasoning into and underneath the oiled skin.
- Place the chicken thighs in a 9x13 baking dish skin-side up. Arrange the lemon slices around the chicken in the dish.
- Bake for 35 to 40 minutes, or until the internal temperature reaches 175°F (79°C) for the best texture. Chicken is safe to eat at 165°F (74°C), but thighs become more tender and juicy when cooked to a slightly higher temperature.
- Let the chicken rest for 5 minutes before serving. Spoon any pan juices over the top if desired.
Notes
Nutrition
Food safety
- Wash your hands, tools, and surfaces after handling raw chicken.
- Cook the chicken to a minimum internal temperature of 165°F (74°C).
- Store leftovers in an airtight container and refrigerate promptly.
Related
Looking for other chicken recipes like this? Try these:
Kelsey Smith says
If you give this a go, please let me know what you think! I hope you all love my recipe.