Print

Quick 10-Minute Lemon Pepper Chicken Thighs Recipe

lemon pepper chicken thighs - featured image

A quick and easy recipe for juicy, crispy chicken thighs with a bright lemon pepper flavor, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1 ½ teaspoons freshly ground black pepper
  • 1 large lemon, juice and zest
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon dried thyme or oregano (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt, freshly ground black pepper, garlic powder (if using), and a little lemon zest. Let sit at room temperature for about 5 minutes.
  2. Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Heat until the oil shimmers but is not smoking, about 1-2 minutes.
  3. Lay the chicken thighs skin-side down in the hot oil. Cook undisturbed for 5-6 minutes until the skin is golden and crispy and releases easily from the pan.
  4. Flip the chicken thighs and reduce heat to medium. Cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C) or juices run clear.
  5. Remove the pan from heat and immediately squeeze the juice of one lemon over the chicken. Add more fresh cracked pepper and sprinkle dried thyme or oregano if desired.
  6. Let the chicken rest for 2-3 minutes before serving to allow juices to redistribute and flavors to meld.

Notes

Pat chicken skin very dry before seasoning for best crispiness. Do not move chicken while searing to develop a golden crust. Add lemon juice off the heat to avoid soggy skin. If skin isn’t crisping, increase heat slightly or dry skin more thoroughly. For thicker thighs, finish in a 400°F oven for 5 minutes.

Nutrition

Keywords: lemon pepper chicken, quick chicken recipe, chicken thighs, easy dinner, weeknight meal, crispy chicken, lemon chicken