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Per serving
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- 1
Prep the chicken
Trim any excess skin from the chicken thighs with kitchen shears. Pat both sides completely dry with paper towels — the drier the skin, the crispier it gets.
- 2
Make the seasoning
Zest the lemon into a small bowl. Add the salt and black pepper and stir to combine. Coat both sides of each chicken thigh generously with the seasoning.
- 3
Sear skin-side down
Heat a large skillet over medium-high heat. Add the olive oil and wait until it shimmers. Place the chicken thighs skin-side down and sear for 3 minutes without moving them. The skin will release easily from the pan when it's ready.
- 4
Finish and cook through
Flip the chicken thighs, cover the skillet with a lid, and cook for another 10–12 minutes. Check doneness with an instant-read thermometer — you're looking for 165°F in the thickest part of the meat, away from the bone. Let rest 2 minutes before serving.
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Lemon Pepper Chicken Thighs
Created by: 30MinuteMeals
Ingredients
- 1 1/2 lb bone-in chicken thighs
- 1 tbsp olive oil
- 2 tsp salt
- 2 tsp black pepper
- 1 lemon
Instructions
- Prep the chickenTrim any excess skin from the chicken thighs with kitchen shears. Pat both sides completely dry with paper towels — the drier the skin, the crispier it gets.
- Make the seasoningZest the lemon into a small bowl. Add the salt and black pepper and stir to combine. Coat both sides of each chicken thigh generously with the seasoning.
- Sear skin-side downHeat a large skillet over medium-high heat. Add the olive oil and wait until it shimmers. Place the chicken thighs skin-side down and sear for 3 minutes without moving them. The skin will release easily from the pan when it's ready.
- Finish and cook throughFlip the chicken thighs, cover the skillet with a lid, and cook for another 10–12 minutes. Check doneness with an instant-read thermometer — you're looking for 165°F in the thickest part of the meat, away from the bone. Let rest 2 minutes before serving.