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Baked Lemon Pepper Chicken Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 tsp coarsely ground black pepper
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp baking powder
  • Lemon wedges, for serving

Method
 

  1. Preheat oven to 400°F (200°C). In a bowl, combine olive oil, lemon zest, lemon juice, black pepper, salt, garlic powder, onion powder, and baking powder.
  2. Pat chicken dry. Place skin side up on a rimmed baking sheet, leaving space between pieces. Rub the seasoning mixture all over the thighs, working some under the skin.
  3. Bake for 35 to 40 minutes, until skin is deep golden and the thickest part reads 165°F (74°C).
  4. (Optional) Switch oven to broil and blister the skin for 1 to 2 minutes, watching closely so it doesn’t burn.
  5. Rest the chicken on a cutting board for 5 minutes, then slice against the grain and serve with lemon wedges.

Notes

If using boneless thighs or breasts, refer to the timing table in the tips above. The chicken is best right out of the oven, but leftovers keep well for days.