Print

Crispy Lemon Pepper Chicken Thighs with Roasted Vegetables

crispy lemon pepper chicken thighs - featured image
Print Recipe

This recipe features crispy, golden-brown lemon pepper chicken thighs roasted alongside a medley of fresh vegetables, delivering a quick, easy, and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 large lemon, zested and juiced
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt, or to taste
  • 2 tablespoons extra virgin olive oil
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, chopped
  • 1 cup baby carrots
  • 1 small red onion, cut into wedges
  • Optional: 1 cup cherry tomatoes (add in last 10 minutes of roasting)
  • A handful of fresh parsley or thyme for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat dry the chicken thighs with paper towels to ensure crispiness.
  3. Season both sides of the chicken thighs generously with salt, freshly cracked black pepper, garlic powder, onion powder, and lemon zest.
  4. Heat a 10-inch oven-safe skillet or cast iron pan over medium-high heat and add olive oil.
  5. When the oil shimmers, place chicken thighs skin-side down carefully in the skillet and sear without moving for 5-7 minutes until the skin is golden brown and crispy.
  6. Flip the chicken thighs and cook for another 2 minutes to lightly brown the other side.
  7. Add the baby carrots, chopped zucchini, sliced red bell pepper, and red onion wedges around the chicken in the skillet. Drizzle with a little olive oil, sprinkle with salt and pepper, and pour the lemon juice over everything.
  8. Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. Add cherry tomatoes during the last 10 minutes if using.
  9. Remove from oven and let the chicken rest for 5 minutes before serving.
  10. Garnish with fresh parsley or thyme if desired.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Start cooking skin-side down in a hot pan without moving to render fat and crisp skin. Avoid overcrowding the pan with vegetables for best roasting results. Use a thermometer to ensure chicken is cooked to 165°F (74°C). Let chicken rest after roasting to redistribute juices. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.

Nutrition

Keywords: lemon pepper chicken, crispy chicken thighs, roasted vegetables, easy dinner, weeknight meal, gluten-free, dairy-free, paleo-friendly

Find it online: https://katedishes.com/crispy-lemon-pepper-chicken-thighs-recipe-easy-homemade-roasted-vegetables/