These Lemon Pepper Chicken Thighs are juicy, zesty, and loaded with bold citrus flavor. Marinated with fresh lemon juice, garlic, and spices, then oven-baked to golden perfection, this easy chicken recipe is perfect for weeknight dinners or meal prep.
Serve them with roasted vegetables, mashed potatoes, or a crisp green salad for a bright and satisfying meal.
Before You Bake, Read This!
💬 The Vibe: Bold, lemony, and herb-packed. These chicken thighs are simple, satisfying, and full of flavor.
🔑 What You Gotta Know: Marinate for at least 30 minutes for best flavor. Bone-in, skin-on thighs work best for juicy results, but boneless works too!
🍋 Best Bite Alert: Serve with lemon slices and a sprinkle of fresh parsley for that final fresh pop.
Why You’ll Love This Lemon Pepper Chicken Thighs Recipe
- Full of Flavor: A bold, lemony marinade brings zesty, peppery flavor to every bite.
- Quick and Easy: Just marinate, bake, and serve. Perfect for busy weeknights!
- Juicy and Tender: Chicken thighs stay moist and flavorful, every single time.
- Great for Meal Prep: Make a batch and enjoy all week with different sides.
- Versatile: Pairs well with veggies, grains, or tossed on a salad.
Ingredients You'll Need
- Chicken Thighs – Use 1 ½ pounds of bone-in or boneless chicken thighs. Bone-in delivers juicier results.
- Olive Oil – Helps the seasoning stick and keeps the chicken moist during baking.
- Lemon Juice – Adds brightness and helps tenderize the chicken. Freshly squeezed is best.
- Lemon Pepper Seasoning – The star of the show. Adds bold lemony flavor with a peppery kick.
- Garlic Powder – For a punch of savory flavor.
- Onion Powder – Rounds out the seasoning with a sweet, mild onion note.
- Salt – Just enough to bring everything together. Adjust to taste.
- Lemon Zest – Intensifies the lemon flavor for a fresh citrus punch.
- Chopped Parsley – Adds color and freshness. Save some for garnish.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Lemon Pepper Chicken Thighs
1. Marinate the Chicken. In a large zip-top bag or bowl, combine olive oil, lemon juice, lemon pepper, garlic powder, onion powder, salt, lemon zest, and parsley. Add chicken thighs and toss to coat. Seal and refrigerate for 30 minutes to 1 hour.
2. Preheat the Oven. Preheat to 400°F (200°C). Use a large braiser pan or line a baking sheet with foil or parchment paper for easy cleanup.
3. Bake the Chicken. Place marinated chicken thighs in the pan or on the prepared baking sheet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F.
4. Garnish and Serve. Top with fresh parsley and lemon slices before serving. Enjoy!
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Tips & Variations
- Crispier skin: Broil for the last 2–3 minutes for extra crispy skin.
- Don’t skip the zest: It adds bright lemon flavor that juice alone can’t match.
- Use chicken breasts: Just reduce the baking time to avoid overcooking.
- Make it spicier: Add crushed red pepper flakes or cayenne to the marinade.
Storage & Leftovers
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken in a freezer-safe container for up to 2 months.
- Reheat: Warm in the oven or air fryer to retain crispness.
Frequently Asked Questions
Yes, but reduce baking time to avoid overcooking.
Up to 8 hours for deeper flavor, but 30 minutes still works great!
Rice, roasted veggies, mashed potatoes, or a fresh green salad.
More Chicken Recipes to Try
- Cast Iron Chicken Thighs
- Oven Baked BBQ Chicken Thighs
- Baked Chicken and Broccoli Casserole
- Hibachi Chicken
- Fried Chicken
- Cast Iron Chicken Breast
- Dutch Oven Pulled Chicken
Have a lemon pepper twist or side dish pairing you love? Drop it in the comments below. I’d love to hear how you make it your own!
📖 Recipe
Baked Lemon Pepper Chicken Thighs
Equipment
- 1 large bowl or plastic storage bag
- 1 pair of tongs
- 1 large braiser pan or sheet pan
Ingredients
- 1 ½ pounds chicken thighs (bone-in or boneless)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- lemon slices for garnish (optional)
Instructions
- Marinate the chicken: In a large bowl or plastic storage bag, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon lemon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, 1 teaspoon lemon zest, and 2 tablespoons chopped parsley. Add 1 ½ pounds chicken thighs and coat well. Marinate in the fridge for 30 minutes to 1 hour.
- Preheat the oven: Preheat the oven to 400°F (200°C). Grab a large braiser pan or line a baking sheet with foil or parchment paper.
- Bake the chicken: Place the marinated chicken thighs in the pan or on the prepared baking sheet. Bake for 25–30 minutes or until the internal temperature reaches 165°F.
- Garnish and serve: Top with lemon slices and fresh parsley. Serve warm with your favorite sides. Enjoy!
Video
Notes
Tips & Variations
- Crispier skin? Broil for 2–3 minutes at the end.
- No thighs? Boneless breasts work. Just reduce baking time.
- Spice it up: Add red pepper flakes or cayenne to the marinade.
- Extra lemony: Don’t skip the zest, it makes a difference.
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