Baked lemon pepper chicken thighs

I call this lemon pepper chicken recipe my low-maintenance weekday recipe. This food blog places a huge emphasis on easy, no-brainer food that’s convenient on the weekdays because figuring out what to eat after a long day of work is so painful. I hate that part of adulthood honestly. These chicken thighs don’t need to be flipped at all during baking, and has the crispiest skin coating ever.

The three most important ingredients to make this lemon pepper chicken recipe are broth, lemon pepper seasoning and lemon juice. You may be shocked to find that I don’t use salt in this recipe. That’s because lemon pepper seasoning has loads of salt already. I bought the ready-made lemon pepper seasoning in a bottle but you can also make yours from scratch at home. If you’d like your chicken more on the salty side, you can add a pinch of salt. The broth and lemon juice are what really tenderize the chicken and provide all the yummy sauce around it. I tend to remove the skin off my chicken parts whenever I’m baking it, but this time is an exception. Keeping the skin on chicken thighs gives it the crispy coating, which is unhealthy but doesn’t hurt if eaten occasionally.

Here are some equally scrumptious baked chicken recipes:

• Coffee-rubbed chicken
• Soy chicken thighs
• Thai-curry chicken skewers

Lemon pepper chicken thighs

Print

Servings: 6 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

6 chicken thighs

1 tablespoon lemon pepper seasoning

1 tablespoon ground black pepper

1 tablespoon garlic powder or minced garlic

2-3 tablespoons lemon juice

1/2 cup chicken broth

Instructions

1. Preheat the oven to 400°F/205°C.
2. Mix the lemon pepper, black pepper, garlic, lemon juice and chicken broth together.
3. Gently peel back the skin of the chicken and rub this seasoning from the previous step unto the exposed meat.
4. Back uncovered in a pie dish or equally sized baking tray. Avoid using a large baking tray as this will dry out the sauce much quicker.
5. Bake the chicken untouched in the preheated oven for 35-40 minutes. The top of the chicken should be nicely browned.
6. Serve with the sauce around the chicken. This recipe is a good match for rice or potatoes.
7. Leftovers are good in the fridge for up to 4 days.