Lemon Pepper Chicken Thighs

A plate with a piece of lemon pepper chicken thigh with crispy brown skin, served with broccoli and unpeeled baby potatoes in the background.

Prep Time 5

Cook Time 15

Total Time 20

Servings chicken thighs

Ingredients

▢ 1½ pounds bone-in skin-on chicken thighs about 4 thighs
▢ 1 tablespoon olive oil

Lemon Pepper Seasoning

▢ 2 teaspoons salt
▢ 2 teaspoons black pepper
▢ 2 teaspoons fresh lemon zest 1 lemon

Instructions

Using kitchen scissors or a sharp knife, trim any excess skin that is not covering the meat of chicken thighs, then pat the pieces dry with paper toweling.
Measure lemon pepper seasoning ingredients into a small bowl and stir to combine.
Generously season both sides of the chicken thighs with the seasoning.
Heat a large skillet over medium-high heat. When pan is hot, add olive oil; Heat until oil shimmers, but is not smoking.
Place the thighs into the oil, skin side down. Sear for 3 minutes. Use tongs to flip the pieces over, then cover the skillet with a lid.
Continue cooking chicken, covered, for about 10 minutes. Use a meat thermometer to check the internal temperature by sticking the probe of the thermometer into the meat, close to the bone (don't let the probe touch any bones). When the thermometer reads 165℉, your chicken is cooked.

Notes

To ensure that it is safe to eat, use an instant read meat thermometer to take the internal temperature of the chicken thighs. Insert the probe into the thickest portion of the meat, but do not let it touch any bones. When the temperature is 165°F., the chicken is fully cooked.

Nutrition