Crispy Lemon Pepper Chicken Thighs
Achieve restaurant-quality crispy skin at home with this foolproof lemon pepper chicken thigh recipe. By utilizing dry-heat rendering, the skin becomes glass-like and brittle while the interior meat remains succulent and tender. This high-protein meal relies on simple techniques to maximize the Maillard reaction, resulting in a perfect golden-brown finish infused with zesty citrus and aromatic pepper. It is a quick, efficient, and healthy way to elevate bone-in, skin-on chicken for a weeknight dinner or meal prep.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
- Diet: High Protein
Ingredients
4 large bone-in, skin-on chicken thighs
1 tbsp lemon pepper seasoning (ensure no added sugar)
1 tbsp extra virgin olive oil
1 large lemon, thinly sliced
Instructions
Preheat your convection oven or air fryer to 400°F (204°C).
Pat the chicken thighs completely dry using paper towels to ensure maximum crispiness.
Rub the chicken thighs with olive oil and the lemon pepper seasoning, ensuring the skin is well coated.
Arrange the chicken on a wire rack over a baking sheet or in the air fryer basket, skin-side up.
Place thin lemon slices on top of or around the chicken pieces.
Roast for 30 minutes, or until the skin is deep golden brown and the internal temperature reaches 175°F (80°C).
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
Ensure the chicken is patted very dry before seasoning; any residual moisture will steam the skin rather than crisp it. Use a meat thermometer to ensure you reach the 175°F threshold for succulent thigh meat. Store any leftovers in an airtight container for up to 3 days and reheat in an air fryer to restore crispiness.
Find it online: https://kindeat.com/crispy-lemon-pepper-chicken-thighs/