I’ve been making this honey lemon pepper chicken for busy weeknights and lazy Sunday suppers alike. It’s simple, bright, and sneaks in a little heat from the pepper and chili flakes while staying family-friendly thanks to the honey. The skin crisps up in the oven and the lemon keeps the flavor lively — an easy recipe that feels a touch special. If you love lemon-forward desserts after a citrusy main, try the lemon cottage cheese cake for a sweet finish.
Why you’ll love this dish
This recipe hits several home-cook sweet spots: it’s fast, forgiving, and uses pantry staples. Bone-in, skin-on thighs stay moist even if you’re juggling the oven and life. The honey balances the zest and pepper so kids and adults both tend to approve. It’s great for weeknights, potlucks, or when you want a low-effort dinner that still looks plated. Crisp skin, sticky-sweet glaze, and a bright lemon note make it feel like a restaurant meal without the hassle.
“Crispy skin, bright lemon, and just enough heat — a weeknight winner.” — home cook review
How this recipe comes together
Start by drying the thighs so the skin crisps. Zest and juice lemons, then whisk them into honey and spices to make a thin, brushable glaze. Rub most of that glaze under and over the skin and let the thighs rest briefly to pick up flavor. Roast hot and fast on a rack so air circulates and the skin renders. Finish with another brush of glaze so the exterior becomes shiny and sticky. The whole process is straightforward: prep, marinate 15–30 minutes, roast 20–32 minutes depending on size, rest, serve.
What you’ll need
- 8 chicken thighs (bone-in, skin-on)
- Zest of 2 lemons
- 2 lemons (juice of 1 lemon; slices for garnish)
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 1 tsp red chili flakes
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp mustard powder
Notes: If you prefer less heat, reduce or omit the chili flakes. Use maple syrup instead of honey for a slightly different sweetness. Boneless thighs work, but reduce roast time by ~5–8 minutes.
Step-by-step instructions
- Pat the chicken thighs dry with paper towels. Dry skin = better crisp.
- Zest both lemons into a bowl, then juice one lemon and set the juice aside.
- Whisk together lemon zest, lemon juice, honey, olive oil, salt, black pepper, red chili flakes, paprika, garlic powder, and mustard powder until smooth.
- Rub most of the mixture over and under the skin of each thigh. Let the thighs rest 15–30 minutes at room temperature so flavors penetrate.
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with foil and set a wire rack over it if you have one — this helps air circulate and crisps the skin.
- Place the thighs skin-side up on the rack and roast for 20 minutes.
- Brush the thighs with the remaining honey-lemon glaze and roast another 8–12 minutes, until skin is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part (avoid the bone).
- Let the chicken rest 5–10 minutes before serving so juices redistribute.
Air Fryer option: Preheat to 400°F (200°C). Cook thighs skin-side down 9–11 minutes per side. Brush glaze and cook an extra 2–4 minutes to set. 
Best ways to enjoy it
Serve these thighs over buttery mashed potatoes, alongside roasted baby carrots, or on a bed of lemony couscous. For a lighter plate, pair with a crisp green salad and thinly sliced cucumbers. The sweet-tangy glaze also makes it excellent chopped into grain bowls or shredded for tacos. For a bold pairing, serve with a tangy, creamy side such as a cottage cheese-based dip — try the buffalo chicken dip with cottage cheese for a different application of creamy texture and heat balance.
Keeping leftovers fresh
Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3–4 days. To reheat, warm in a 350°F (175°C) oven on a rack for 8–10 minutes to revive the skin crispness, or use an air fryer at 350°F for 4–6 minutes. You can freeze cooked thighs for up to 3 months; thaw overnight in the fridge before reheating. Always reheat until the internal temperature reaches 165°F (74°C) for safety.
Pro chef tips
- Dry the skin well and roast on a rack for the crispiest finish.
- Zest before juicing; zest clings to the skin and adds concentrated lemon aroma.
- Use an instant-read thermometer to avoid overcooking — thighs are forgiving, but bone can mask doneness if you only press.
- If the skin is browning too quickly, tent with foil for the last few minutes.
- For extra flavor, rub a little of the glaze under the skin as well as on top.
Creative twists
- Grill instead of roast: cook over medium heat until 165°F, finishing with the glaze over direct heat for slight char.
- Make it spicy: swap chili flakes for 1 tsp cayenne or add a splash of sriracha to the glaze.
- Herb-forward: add chopped rosemary or thyme to the glaze for an earthy note.
- Low-sugar: reduce honey to 1–2 tbsp and increase lemon juice; finish with a quick broil for caramelization.
- Paleo/keto: use a sugar-free syrup or reduce honey and add more lemon and garlic for flavor without carbs.
Helpful answers
Q: How long does prepping take?
A: Active prep is about 10–15 minutes. Allow 15–30 minutes for the short rest before roasting.
Q: Can I make this ahead?
A: Yes. Marinate up to 4 hours in the fridge. Bring to room temperature 15–20 minutes before roasting.
Q: Are boneless thighs OK?
A: Yes. They’ll cook faster (reduce roast time ~5–8 minutes) and are great for shredding.
Q: How do I get crisp skin in the oven?
A: Dry skin thoroughly, roast at a high temperature (425°F/220°C), and use a wire rack so air circulates.
Q: Is this recipe safe for freezing?
A: Fully cooked thighs freeze well for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I make this on the stovetop?
A: You can pan-sear skin-side down to render fat, then finish in a 375°F oven until 165°F internal temp.
Conclusion
This honey lemon pepper chicken thigh recipe is an easy way to get a bright, sticky glaze and crispy skin with minimal fuss — ideal for weeknights and small gatherings. For a variation and additional technique ideas, see this Go Healthy Ever After honey garlic lemon pepper chicken thighs recipe.
Print
Honey Lemon Pepper Chicken Thighs
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A simple and bright recipe for honey lemon pepper chicken thighs that balances sweetness with a touch of heat, perfect for weeknight dinners.
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- Zest of 2 lemons
- Juice of 1 lemon
- 2 lemons (slices for garnish)
- 3 tbsp honey
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 1 tsp red chili flakes
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp mustard powder
Instructions
- Pat the chicken thighs dry with paper towels to ensure better crisping.
- Zest both lemons into a bowl, then juice one lemon and set the juice aside.
- Whisk together lemon zest, lemon juice, honey, olive oil, salt, black pepper, red chili flakes, paprika, garlic powder, and mustard powder until smooth.
- Rub most of the mixture over and under the skin of each thigh. Let the thighs rest 15–30 minutes at room temperature.
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with foil and set a wire rack over it.
- Place the thighs skin-side up on the rack and roast for 20 minutes.
- Brush the thighs with the remaining honey-lemon glaze and roast for another 8–12 minutes, until skin is golden and an instant-read thermometer reads 165°F (74°C) at the thickest part.
- Let the chicken rest for 5–10 minutes before serving.
Notes
For less heat, reduce or omit the chili flakes. Boneless thighs can be used with a reduced roast time of about 5–8 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American