This is an easy lemon pepper chicken recipe even picky eaters love. Crispy skin, bold lemon flavor, and family-friendly magic in every bite.
Every once in a while, you make a dinner so good that everybody — even the tiniest, pickiest member of the house — eats like they’ve never been fed before.
That was this Lemon Lovers Lemon Pepper Chicken. Crispy, golden chicken thighs baked to perfection with bold lemon flavor in every bite. And my toddler? Oh, she showed up ready to eat like a grown woman at Sunday dinner.
The Story Behind This Lemon Pepper Chicken Dinner
This baked lemon pepper chicken started out like any normal weeknight dinner. I needed something flavorful but simple, bold enough for me, but safe enough for toddler taste buds.
But let me tell you — this dinner turned into a full event.
I seasoned my bone-in, skin-on chicken thighs with lemon pepper and a garlic powder. I rubbed a mixture of lemon and butter under the skin (gloves on, of course, because I respect my manicure) and laid them skin-side up so they would crisp perfectly in the oven.
In the bottom of the pan, I added the lemons I had already zested. Why waste them? And once the chicken baked, those lemons caramelized into little golden jewels of tart and sweet.
And here’s where the magic happened…
My Toddler Stole the Show
This child of mine ate an entire chicken thigh by herself. And listen — these were not little baby chicken thighs. These were “somebody’s chicken went to the gym” thighs.
She ate her chicken and her green beans. She picked all the feta out of her Cranberry Apple Toasted Walnut Salad like a true cheese lover. And after all of that?
She grabbed the roasted lemons right out of the pan.
We watched her make the funniest little sour faces while sucking on lemon slices, only for her to turn around and say, “Delicious.” Big words from a tiny food critic.
Storage & Leftovers
Refrigerator: Store leftover lemon pepper chicken in an airtight container for up to 4 days. Reheat in the oven or air fryer to maintain crispy skin.
Freezer: Freeze fully cooled chicken thighs for up to 2 months. Thaw overnight and reheat in the oven for best results.
Tools I Love for This Recipe (Affiliate Links)
- Disposable Kitchen Gloves — Protect your manicure when handling chicken
- Microplane Zester — For perfect lemon zest every time
What to Serve With Lemon Pepper Chicken
- Cam’s Buttery Mashed Potatoes
- Cranberry Apple Toasted Walnut Salad
- Classic Monkey Bread for a little sweet treat afterward
More Comforting Recipes You’ll Love
→ Explore all my Comforting Main Course Recipes here!
Final Thoughts
This lemon pepper chicken is proof that simple ingredients, bold flavor, and a little love can turn any weeknight dinner into something special.
And if my toddler can eat a whole chicken thigh, suck on lemons, ask for more cheese, and call it all delicious — I promise this recipe belongs in your kitchen too.
Don’t miss out on the next flavor bomb.
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Until next time,
With lemon and love,
Camille
Lemon Lovers Lemon Pepper Chicken
4
servings20
minutes40
minutes1
hourKeep the screen of your device on
Ingredients
4 bone-in, skin-on chicken thighs
3 tbls unsalted butter, softened
1 Zest of 1 large lemon
1 Juice of 1 lemon (for serving)
1 tbls lemon pepper seasoning
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1 tbls olive oil
Directions
- Preheat your oven to 400°F (200°C). Line a sheet pan or baking dish with foil or parchment for easy cleanup.
- Pat the chicken thighs dry really well with paper towels.
- In a small bowl, mix softened butter with lemon zest, garlic powder, and black pepper.
- Gently loosen the skin on each chicken thigh without removing it. Rub the lemon butter mixture directly onto the meat under the skin.
- Drizzle olive oil over the tops of the chicken thighs.
- Sprinkle lemon pepper seasoning and salt evenly over the skin.
- Bake for 40-45 minutes, or until the skin is golden, crispy, and the chicken is cooked through (internal temp should reach 165°F).
- Let the chicken rest for 5 minutes after baking. Squeeze fresh lemon juice over the top right before serving for that bold lemon flavor.
Camille’s Notes
- Butter under the skin keeps the chicken extra juicy while locking in that bright lemon flavor.
Skip adding lemon juice before baking — it’s better (and fresher) added at the end.
This recipe is perfect for true lemon lovers and even picky eaters who like tangy flavors
Serve with mashed potatoes, salad, or roasted vegetables for an easy, comforting meal.
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