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