Lemon-Pepper Chicken Thighs

Bone-in, skin-on chicken thighs on a wire rack. Lemon-pepper in the oven. Honey after they rest.

Ingredients

• 6–12 bone-in, skin-on chicken thighs
• Sea salt, to taste
• Fresh cracked black pepper, heavy
• 1–2 lemons (zest + juice)
• 1–2 tbsp raw honey
• (optional) 1 garlic clove, minced
• (optional) parsley, chili flakes, flaky salt

Equipment

• Wire rack
• Baking sheet
• Drip tray underneath (optional)

Method

1. Heat the oven to 350°F. Towel-dry the thighs, especially the skin.
2. Season both sides with salt and a lot of cracked pepper. Zest lemon over the top. Do not add lemon juice before baking. It goes bitter.
3. Skin side up on a wire rack over a sheet pan. Roast the cut lemons in a separate dish beside the chicken.
4. Roast 45 minutes. Rotate the pan at minute 35 if you want even color.
5. Broil on high 2–3 minutes until the skin is crisp and bubbling. Watch it.
6. Rest 5–10 minutes. Brush raw honey on the hot skin. Squeeze the roasted lemons over the chicken. Optional: extra pepper, flaky salt, parsley.

Notes

• Sweet heat: chili flakes in the honey.
• Stronger garlic: sauté a clove in oil, then mix into the honey.
• Sides that work: roasted potatoes, couscous, broccolini, or arugula salad.
• Cool completely before sealing. Fridge 4–5 days. Reheat in the air fryer or oven at 350°F for about 8 minutes.