Okay so I made these lemon pepper chicken thighs a couple of weeks ago and I’ve already made them twice since then. They pretty much rocked my socks off. You really can’t go wrong with lemon pepper!
You will start by mixing together your melted butter (or ghee if doing Whole30), lemon juice, zest and olive oil.
Once your lemon and olive oil marinade is ready, add chicken to the mixing bowl and coat the chicken well. You’ll want to make sure you get every ounce of the juice and zest!
Season and smother both sides of the chicken thighs and leave them skin side up. They’re ready for the oven!
Keep an eye on the chicken because after about 20 minutes you will turn down the heat.
You will really enjoy the crisp on this chicken! It’s amazing! Top off with extra lemon juice for even more flavor. I have a feeling I’ll be making this lemon pepper chicken many times this summer!
Enjoy with your favorite side or salad.
- 8 bone-in chicken thighs
- 1 tablespoon melted coconut oil
- Juice of 2 lemons, divided
- Zest of 2 lemons
- 2 tablespoons extra virgin olive oil
- 1 tablespoon ghee, melted
- 1-2 tablespoons dry lemon pepper seasoning
- 1 ½ teaspoons dried parsley
- Salt and pepper, to taste
- Preheat oven to 425 degrees.
- Line a large baking dish or cookie sheet with aluminum foil for easy cleanup. Place wire rack on top. Brush wire racks with melted coconut oil or spray with nonstick spray to prevent sticking.
- In a large bowl, whisk together zest, ghee, juice of 1 lemon and olive oil. Add chicken and coat all over with lemon mixture.
- Place chicken on wire rack skin side down and season with lemon pepper seasoning, salt, pepper, and parsley. Turn chicken skin side up and repeat with seasoning.
- Allow the chicken to remain skin side up and bake for 20 minutes. Lower the temperature to 400 and cook for an additional 40 minutes, or until chicken is fully cooked and chicken reaches an internal temperature of 165 degrees.
- Remove chicken from oven and top with juice of 1 lemon. Let cool for a few minutes before serving.
Adapted from Everyday Mom's Meals