Baked Lemon Pepper Chicken Thighs with Fresh Lemon
Four chicken thighs roast with fresh lemon, olive oil, black pepper, and garlic powder. Use the temperature check to guide baking, then give the chicken a short rest.
Ingredients
Main Ingredients
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 lemon zest and juice
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- salt to taste
- fresh parsley optional, for garnish
Instructions
Instructions
- Heat the oven to 400°F. Mix all the olive oil with the lemon zest and juice, black pepper, garlic powder, and salt to taste.
- Pat the thighs dry, coat both sides evenly with the mixture, and arrange in a single layer on a baking sheet. Place skin-side up if using skin-on thighs.
- Bake for 25–30 minutes, until each thickest part reaches 165°F away from any bone. Continue baking larger pieces as needed and remove pieces that are ready.
- Rest for 5 minutes, then add optional parsley and serve 1 thigh per portion with the cooked pan juices.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions to 165°F throughout.