Honey Lemon Pepper Chicken Thighs
This will be the best Lemon Pepper Chicken Thighs you will ever taste. It is so easy and delicious, you can air fry or bake in the oven. This is the perfect weekly roasted chicken thigh dish.
Ingredients
- 8 pieces chicken thighs
- zest of 2 lemons
- 2 lemons (juice of 1 lemon, cut the other lemon into slices)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon red chili flakes
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
Instructions
- In a small bowl, add the lemon zest, lemon juice, honey, olive oil, black pepper, red chili flakes, paprika, garlic powder, mustard powder and salt.
- Toss the chicken thighs until they are evenly coated with the mixture.
- Preheat your oven to 400°F (200°C).
- Bake the Chicken: Arrange the coated chicken thighs on a baking sheet lined with parchment paper or aluminum foil. Place the lemon slices on and around the chicken thighs. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
- Broil on high at the last 2 minutes of cooking to get a nice crispy skin and char.
- Let it rest before serving.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C).
- Arrange the coated chicken thighs in a single layer in the air fryer basket. Place the lemon slices on and around the chicken thighs. Cook for 18-22 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
Notes
Taste and adjust the seasoning before serving. Use the stated cooking times as a guide and check doneness as described. Store leftovers in an airtight container following the article guidance.