Lemon Pepper Chicken Thighs (Juicy Oven Baked Chicken Thighs)

These lemon pepper chicken thighs are bright, garlicky, and packed with bold lemon flavor, with crispy golden skin and super juicy meat underneath. The thighs take just a few minutes to season, and then the oven does the rest, so you get a simple, reliable weeknight dinner that tastes restaurant-quality without any extra work. The buttery lemon pepper coating bakes into the skin, the edges get a little crisp, and the meat stays tender and flavorful. If you have tried my Sheet Pan Chicken Thighs or Crispy Fried Chicken Thighs, then you already know I love working with chicken thighs, and this lemon pepper version is right up there with my favorites.

Why I Love These Oven Baked Lemon Pepper Chicken Thighs

Lately, I've been reaching for chicken thighs more than chicken breasts. They are naturally juicy and forgiving, even if you get distracted and leave them in the oven a couple of minutes longer than planned. The idea for this recipe came from my Lemon Pepper Wings. I made a batch one night and realized that same seasoning would be amazing on baked chicken thighs. I adjusted the rub a bit to match the richer meat, added a little butter and garlic, baked everything on one sheet pan, and the rest is history.

I love this recipe because it has that perfect mix of citrusy brightness and savory, peppery flavor without any marinating or complicated prep. You just pat the thighs dry, brush or drizzle on the lemon butter, sprinkle over the seasoning blend, and bake. The chicken thighs stay incredibly juicy, the lemon butter helps the skin crisp up, and the spices give you layers of flavor, zesty lemon, lots of black pepper, garlic, and just a hint of smokiness from the paprika.

It is one of those dinners that always turns out well and goes with just about anything you like. You can keep it simple with a salad and rice, or make it feel more like a Sunday dinner with roasted Brussels sprouts and cheesy mashed potatoes.

Ingredients You’ll Need

• 2.5 lbs chicken thighs (bone-in, skin-on recommended)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp lemon pepper seasoning
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• ½ tsp paprika

How To Make Lemon Pepper Chicken Thighs

Step 1: Preheat the Oven

Preheat your oven to 400°F (205°C). Line a large baking sheet with foil or parchment paper for easy cleanup, then place a wire rack on top if you have one. The rack helps the heat circulate around the chicken so the skin gets extra crispy, but you can bake the thighs directly on the foil lined pan if needed.

Step 2: Prep the Chicken

Pat the chicken thighs very dry on all sides with paper towels. This step is crucial for crispy skin, any moisture left on the surface will steam instead of crisp. Arrange the thighs in a single layer on the prepared baking sheet, skin side up, making sure they are not crowded or overlapping.

Step 3: Add Lemon Oil Mixture

In a small bowl, whisk together the olive oil and fresh lemon juice. Drizzle the mixture over the chicken thighs, then use your hands or a brush to rub it all over both sides of each piece. You want a light, even coating so the seasoning sticks and the skin can brown nicely.

Step 4: Season the Chicken

In another small bowl, mix together the lemon pepper seasoning, salt, garlic powder, onion powder, Italian seasoning, and paprika until well combined. Sprinkle the spice blend evenly over the chicken thighs, concentrating most of it on the skin side. Gently press the seasoning into the chicken so it adheres.

Step 5: Bake

Place the baking sheet on the middle rack of the oven. Roast for 35 to 45 minutes, depending on the size of the thighs, until the skin is golden brown and the internal temperature reaches at least 165°F when checked with an instant read thermometer in the thickest part of the meat. If you want the skin extra crispy, switch the oven to broil for the last 2 to 3 minutes, keeping a close eye on it so it does not burn.

Step 6: Rest & Serve

Remove the lemon pepper chicken thighs from the oven and let them rest on the pan for 3 to 5 minutes. This short rest helps the juices redistribute so the meat stays tender and juicy when you cut into it. Transfer to a serving platter, spoon any pan juices over the top, and serve with extra lemon wedges and your favorite sides.

 Expert Tips for The Best Lemon Pepper Chicken Thighs

• Pat the chicken very dry for maximum crispiness. Moisture is the enemy of crispy chicken skin. Take an extra minute to really pat the thighs dry with paper towels, especially the skin side and around any folds. The drier the surface, the better the skin will render and crisp in the oven instead of steaming.
• Choose bone in, skin on chicken thighs. Bone in, skin on thighs are much more forgiving than boneless cuts. They stay juicy, have more flavor, and the skin crisps up best with the lemon pepper seasoning. If you only have boneless thighs, you can still use them, just reduce the cook time and skip the broil if they start to dry out.
• Season both on top and under the skin. For deeper flavor, gently loosen the skin from the meat with your fingers and sprinkle a little of the seasoning blend directly onto the meat before pulling the skin back into place. Then season the outside as usual. You will taste the lemon pepper and garlic all the way through, not just on the surface.
• Do not skimp on the lemon. The lemon juice in the oil mixture helps tenderize and flavor the chicken as it bakes, but a fresh squeeze of lemon or a pinch of lemon zest right before serving really wakes everything up. If the chicken ever tastes a little flat, a quick hit of fresh lemon at the end usually fixes it.
• Give the thighs space on the pan. Crowding the chicken will cause it to steam instead of roast. Arrange the thighs in a single layer with a little space between each piece so the hot air can circulate. If your pan looks packed, divide the chicken between two baking sheets.
• Use a rack if you want extra crispy skin. Setting the chicken on a wire rack over the baking sheet allows the fat to drip away and heat to circulate underneath, which helps the skin get crisp on all sides. If you do not have a rack, baking directly on a foil lined pan still works, just make sure the thighs are not sitting in a deep pool of juices.
• Check doneness with a thermometer, not just time. Oven temperatures and thigh sizes vary, so start checking a few minutes before the lower end of the cook time. Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone. When it reads at least 165°F, the chicken is safe to eat. If you like thighs that are more tender, you can take them a bit higher, around 175°F to 185°F, and they will still be juicy.
• Let the chicken rest before serving. A short 3 to 5 minute rest after baking lets the juices redistribute back into the meat instead of running out when you cut into the thighs. This makes a big difference in how moist and tender the chicken feels when you serve it.
• Adjust the seasoning to your taste. Lemon pepper blends can vary a lot in saltiness and heat. Taste a pinch of your seasoning before you start. If it is very salty, go lighter on the added salt. If it is mild, you can add a little extra black pepper, garlic powder, or even a pinch of red pepper flakes to customize the flavor.

Lemon Pepper Chicken Thighs FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless, skinless thighs work great for lemon pepper chicken; they just cook faster. Bake them at 400°F for about 20 to 25 minutes, depending on thickness, until they reach 165°F in the thickest part. Because they do not have skin, you will not get the same crispy finish, but they will still be juicy and flavorful.

Can I use chicken breasts instead of thighs?

You can use chicken breasts, but they are leaner and can dry out more easily. Bake a bone-in or large boneless breasts at 400°F and start checking around 20 minutes. Use an instant-read thermometer and pull them from the oven as soon as they hit 165°F in the thickest part. If you want to keep them extra juicy, you can cover them loosely with foil for the first half of the bake and uncover them at the end to brown.

Can I marinate the chicken first?

You can for extra flavor. While this recipe works great as a quick, no marinate dinner, marinating the chicken adds extra depth. You can toss the thighs with lemon juice, olive oil, some of the lemon pepper seasoning, and garlic, then refrigerate for 30 minutes or up to overnight. When you are ready to cook, pat the thighs lightly so they are not dripping, add the rest of the seasoning, and bake as directed.

Can I make lemon pepper chicken thighs in the air fryer?

Yes, lemon pepper chicken thighs turn out great in the air fryer. Preheat the air fryer to 380°F, arrange the seasoned thighs in a single layer skin side down, and cook for about 10 to 12 minutes. Flip them skin side up and cook another 8 to 10 minutes, or until the internal temperature reaches at least 165°F and the skin is crisp. Work in batches if needed, so you do not crowd the basket.

What sides go best with lemon pepper chicken thighs?

These lemon pepper thighs are super versatile. They pair well with mashed potatoes, roasted or steamed broccoli, green beans, rice, couscous, or simple buttered noodles. For something lighter, try a crisp green salad, a Greek-style salad, or roasted Brussels sprouts. You can also slice the chicken and serve it over a rice bowl or pasta with extra lemon and Parmesan.

How do I store leftover lemon pepper chicken thighs?

Let the chicken cool to room temperature, then transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. For the best texture, reheat in the oven at 350°F or in an air fryer until warmed through and the skin is crisp again. You can microwave in a pinch, but the skin will be softer.

Can I freeze cooked lemon pepper chicken thighs?

Yes, they freeze well. Once completely cool, place the thighs in a freezer-safe container or bag, removing as much air as possible. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then reheat in the oven or air fryer until hot. If the skin looks a little soft, a few extra minutes at a higher temperature can help crisp it back up.

Do I have to use fresh lemon juice or can I use bottled?

Fresh lemon juice gives you the brightest, cleanest flavor, so it is my first choice. However, if you have bottled lemon juice, you can use it in the oil mixture, then finish the cooked chicken with fresh lemon wedges, if possible. The combination still gives you that zesty lemon pepper flavor.

What internal temperature should chicken thighs reach?

For food safety, chicken should reach at least 165°F in the thickest part of the meat. Many people prefer dark meat, like thighs, closer to 175°F to 185°F because the extra connective tissue breaks down more, and the meat feels even more tender and juicy. Use an instant-read thermometer and choose the exact spot in that range you like best.

My Final Thoughts

These lemon pepper chicken thighs are everything I want in an easy chicken dinner: juicy, full of bright lemon pepper flavor, and mostly hands-off. You get crispy skin, tender meat, and that zesty, garlicky seasoning that tastes restaurant-worthy with almost no effort. This has become one of my go-to weeknight recipes that never misses, and it is just as good for casual dinners as it is for serving guests. If you make it, leave a rating and comment, and let me know what you served on the side.

Chicken Recipes To Try Next

• BBQ chicken thighs
• Thin sliced chicken breasts
• Sticky chicken thighs
• Chicken tempura
• Chicken pot pie with biscuits