Can I use chicken breasts instead of chicken thighs?

We love using the thighs since the dark meat has more fat. This adds more moisture and flavor. Chicken with the bone is also more tender and flavorful. The recipe will work with chicken breasts if you prefer white meat. You can also us boneless, skinless chicken thighs. It really is a matter of personal preference. Marinating the meat will add moisture and flavor into the chicken. Cooking time may be a bit shorter, depending on their size.

Can I use bottled Lemon Pepper Seasoning?

Yes, you can! I usually like making homemade seasonings since I think they are more flavorful and I can customize my preference. If you use bottled seasonings, just make sure they are not expired and taste fresh. Most spices have an expiration date on the bottom.

What side dishes to serve with lemon pepper chicken thighs?

Since chicken is such a versatile meat, I think the sky is the limit for side dishes. Our favorites are asparagus , carrots and brussels sprouts .

Baked Lemon Pepper Chicken Thighs ⋆ Deb's Daily Dish

Description

These baked lemon pepper chicken thighs are simply marinated with seasonings, lemon and olive oil. They are quickly pan seared until lightly browned and crispy and then roasted in the oven to juicy perfection!

Ingredients

Scale

2.25 pounds chicken thighs (about 5)
2 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons lemon pepper seasoning
2 teaspoons chicken seasoning
1 teaspoon garlic powder
1 lemon, thinly sliced
fresh parsley for garnish (optional)

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Instructions

Preheat oven to 400°F.
Mix the seasonings together. Pat the thighs dry with a paper towel.
Gently lift the skin of the thighs and rub some seasoning underneath and on top of the skin.
Mix the lemon juice and olive oil in a large bowl and place the chicken in and stir to coat.
Cover the bowl and refrigerate for at least 30 minutes to marinate and allow the lemon flavors to absorb into the chicken.
Heat 1 tablespoon oil in a large oven safe skillet over medium high heat.
Place thighs skin side down and let them sear for about 5-7 minutes.
Carefully flip chicken over to skin side up. If the chicken thigh skin seems to still be sticking to pan, let it cook another minute or two until it you can easily slide a spatula underneath. Place thin sliced lemon on top of the chicken.
Put skillet in oven and continue cooking the thighs until the meat registers 165°F.
Remove from oven and let rest 5 minutes before serving.

Notes

*If you don't have an oven safe skillet, you can transfer the thighs to a baking sheet or casserole dish after you pan sear them.

*Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with some chicken broth for moisture. Or place them in a casserole dish or baking sheet and reheat in the oven at 350°F until hot.