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Close-up of baked lemon pepper chicken thighs with crispy skin, lemon wedges, and parsley.
5 from 1 vote

Lemon Pepper Chicken

This easy Baked Lemon Pepper Chicken is made with juicy chicken thighs seared until golden, then baked in a savory lemon garlic butter sauce. The result is perfectly crisp skin, tender meat, and a bright, flavorful sauce that's simple enough for weeknights yet impressive enough for guests.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 405kcal
Chef: Jessica Randhawa

Ingredients

  • 6 bone-in skin-on chicken thighs
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 3 cloves garlic - minced
  • 1 cup low-sodium chicken broth
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1½ tablespoon lemon pepper seasoning - store-bought or homemade
  • ½ teaspoon salt - adjust to taste
  • 2 tablespoon fresh parsley - chopped
  • Optional: extra lemon wedges for serving

Instructions

  • Preheat the oven. Set the oven to 400°F (200°C) and allow it to preheat while you prepare the chicken.
  • Season the chicken. Pat each thigh dry with paper towels. Sprinkle both sides with lemon pepper seasoning and salt, pressing gently so it adheres to the skin.
  • Sear to build flavor. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken skin-side down and cook for 4 to 5 minutes per side, or until golden brown. Transfer to a plate.
  • Make the sauce. Lower the heat to medium. Add the butter and minced garlic to the same skillet. Sauté for about 30 seconds, then pour in the chicken broth, lemon juice, and lemon zest. Stir, scraping up any browned bits from the bottom.
  • Bake until juicy and tender. Return the chicken to the skillet, skin-side up, and spoon a little sauce over each piece. Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, or until the internal temperature reaches 175°F (80°C).
  • Finish and serve. Remove from the oven and let rest for 5 minutes. Spoon more sauce over the top, sprinkle with parsley, and serve warm with your favorite sides.

Notes

  • Chicken options: Bone-in, skin-on thighs give the most juicy, flavorful results. But, you can also use boneless thighs or chicken breasts. Reduce the cooking time by about 10 minutes and bake until the internal temperature registers 165 °F.
  • Lemon pepper seasoning: If you don't have store-bought seasoning, you can make your own by mixing 1 teaspoon of black pepper with 1 teaspoon of lemon zest and a pinch of garlic powder.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove or in the oven until warmed through.
For more information about the ingredients, cooking tips, and serving ideas for this recipe, please visit the full post. And if you have any questions, feel free to leave me a comment, I love hearing from you!

Nutrition

Calories: 405kcal | Carbohydrates: 3g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 319mg | Potassium: 370mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
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