These Lemon Pepper Chicken Thighs are my favorite weeknight dinner with crispy skin, juicy meat, and bold zesty flavor in every bite. I love serving them over rice with all my favorite toppings.
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Why This Recipe Stands Out
This Lemon Pepper Chicken Thighs recipe is one of my favorite ways to make a bold, flavorful dinner with minimal effort. Here’s why I keep it on repeat:
- Crispy, Juicy Perfection: The skin crisps up beautifully while the meat stays tender and juicy. It’s the same satisfying texture I get from my Fennel Crusted Salmon with Creamed Kale, where the outside is golden and the inside is perfectly cooked.
- Bright, Bold Flavor: The lemon pepper seasoning and Dijon mustard give it a punchy, tangy kick.
- Effortless but Impressive: Just mix, rub, and roast. It feels effortless but comes out looking and tasting like something from a bistro, just like my Oven Baked Chicken Thighs.
- Perfect for Bowl Meals: I serve it over rice with crisp veggies and olives for a Mediterranean-inspired bowl.
Key Ingredients
- Chicken Thighs (skin-on, bone-in) – Juicy and flavorful, chicken thighs stay tender in the oven and develop a crisp, golden skin that locks in moisture.
- Lemon Pepper Seasoning – Zesty and peppery, this bold seasoning brings brightness and a citrusy kick that defines the dish. Here's the one I use.
- Dijon Mustard – Adds tang and subtle sharpness, helping the seasoning stick while boosting depth of flavor.
- Avocado Oil – With its high smoke point and mild taste, avocado oil helps crisp the chicken skin without overpowering the spices.
- Garlic Powder – Brings a mellow, savory warmth that rounds out the spice blend and enhances the chicken’s natural richness.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Chicken Cuts: Bone-in, skin-on thighs provide rich flavor, but boneless thighs or drumsticks can also be used. Adjust the cooking time if needed.
- Seasoning Swap: If lemon pepper seasoning isn't available, combine black pepper, lemon zest, and a small amount of garlic or onion powder as an alternative.
- Oil Options: Avocado oil works well for high-heat cooking, though olive oil, canola oil, or melted ghee are also suitable choices.
- Grain Base: Cooked rice is the standard base, but quinoa, couscous, or cauliflower rice offer different textures and nutritional profiles.
- Veggie Add-ins: Other vegetables such as bell peppers, shredded carrots, or roasted zucchini can be included depending on what’s available.
How to Make Lemon Pepper Chicken Thighs
Step 1: Preheat the oven to 400°F.
Step 2: In a small bowl, mix lemon pepper, Dijon mustard, avocado oil, garlic powder, and salt.
Step 3: Place chicken thighs in a baking dish and rub with the seasoning mix.
Step 4: Bake for 40 minutes, basting with juices during the last 20 minutes, until internal temp reaches 185°F.
Step 5: Remove from oven and let rest for 10 minutes.
Step 6: To make lemon pepper chicken thigh bowls, add 1 cup of cooked rice to each bowl and top with chicken, olives, lettuce, and desired toppings.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Lemon Pepper Chicken Thighs
Side Dishes
- Roasted Mediterranean Potatoes With Lemon And Oregano are a perfect match. Their zesty flavor and crispy texture mirror the lemony notes in the chicken and complete the plate with classic comfort.
- It also goes great with Best Ever Skillet Green Beans for a savory, quick-cooked veggie side that balances out the richness of the chicken thighs.
Salads
- Classic Shepherd’s Salad brings fresh cucumber, tomato, and herbs to the bowl and pairs naturally with the Mediterranean vibe of the dish.
- It also goes great with Chicken Pastrami Salad to round out the meal without overpowering the chicken.
Frequently Asked Questions
Bone-in, skin-on chicken thighs are ideal because they stay juicy in the oven and the skin crisps up beautifully. You’ll get more flavor and better texture compared to boneless cuts.
Yes, boneless thighs or breasts can be used, but you’ll need to reduce the baking time. Start checking around the 25-minute mark and make sure the internal temperature reaches 165°F.
Basting helps keep the chicken moist and enhances flavor, especially in the final 20 minutes. It’s not mandatory, but it does make a difference in juiciness and browning.
Store the chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or a skillet until warmed through for best texture. Keep any rice or toppings separate until ready to serve.
More Chicken Recipes You'll Enjoy
- Chicken Mushroom Stroganoff - This Chicken Mushroom Stroganoff is a creamy one-pot wonder and is ready in under 30 minutes. Think classic stroganoff, but with tender chicken and savory mushrooms for a rich, comforting dinner.
- Mustard Chicken Recipe - Prepare to fall madly in love with this Creamy, dreamy Mustard Chicken Recipe. It's a classic French dish that tastes outstanding.
- Chicken Ragu Pasta - This simple chicken ragu pasta may be easy to make and use everyday ingredients, but there's nothing basic about its flavor. This yummy, savory, and quick-to-make dinner idea is bound to become a favorite family meal.
- Honey Mustard Chicken - This Honey Mustard Chicken is exactly what you need if you're looking for a flavor-packed, one-pan dinner meal that can be made in just 30 minutes!
Recipe
Lemon Pepper Chicken Thighs
Ingredients
- 5 skin-on bone-in chicken thighs
- 1 ½ teaspoon lemon pepper seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- 3 c cooked rice
- olives for serving
- cucumbers for serving
- tomatoes for serving
- lettuce for serving
Instructions
- Preheat the oven to 400 F.
- In a small bowl combine lemon pepper seasoning, Dijon mustard, avocado oil, garlic powder and salt.
- Place the chicken in the baking dish and rub the spice mix all over the chicken.
- Bake for 40 minutes, or until the internal temperature reaches 185°F, basting the chicken with its juices a few times during the last 20 minutes of baking.
- Remove the chicken and let it rest for 10 minutes.
- To assemble the bowls, add a cup of warm rice to the bottom of each bowl. Top with chicken, olives, lettuce, and any other additions your heart desires.
Notes
- Bone-in, skin-on chicken thighs give you the crispiest skin and juiciest meat. They hold up well in the oven and stay flavorful from edge to center.
- For extra crispy skin, place the chicken thighs skin-side up and don’t overcrowd the pan. Giving them space allows the heat to circulate evenly.
- Basting the chicken during the last part of baking keeps it moist and glossy. Spoon the pan juices over the top every 7 to 10 minutes for best results.
- Letting the chicken rest for 10 minutes before slicing helps the juices settle back into the meat. This keeps every bite tender and juicy.
- Dijon mustard adds subtle tang and depth. It blends beautifully with lemon pepper seasoning and garlic powder to create a flavorful crust.
- Cook the rice while the chicken bakes so everything comes together at once. Warm rice helps soak up the juices when you assemble the bowls.
- Use crisp lettuce, cucumbers, and juicy tomatoes for contrast. These fresh elements keep the bowl light and balanced with the rich chicken.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Kulia says
It looks so yummy! I'm hungry already. Thanks for simple but amazing recipe.