If you’re looking for vibrant, zesty, and mouthwateringly tender chicken, look no further than Lemon Pepper Chicken Legs and Thighs. This recipe transforms humble chicken pieces into golden, flavor-packed stars of the dinner table with just a handful of pantry staples, fresh lemon, and a sprinkle of cracked black pepper. The result is a crowd-pleasing main course that’s easy enough for busy weeknights but special enough for company. There’s something almost magical about the way citrus and pepper mingle with juicy chicken—get ready for your new favorite go-to recipe!

Lemon Pepper Chicken Legs and Thighs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Pepper Chicken Legs and Thighs lies in its simplicity. Each ingredient brings its own unique punch to the dish, building a balance of brightness, savoriness, and a little bit of warmth. Here’s how every component brings something special to your table:

Chicken drumsticks (4 pieces): These provide rich, juicy flavor and a delightfully tender texture.
Chicken thighs (4 bone-in, skin-on): Thighs stay moist and succulent while the skin crisps beautifully in the oven.
Olive oil (2 tablespoons): Helps carry flavors into the chicken while ensuring a crisp, golden finish.
Lemon zest (1 tablespoon): Adds pure citrus fragrance and vibrancy for a standout flavor.
Freshly squeezed lemon juice (2 tablespoons): Brings fresh acidity that tenderizes the chicken and brightens every bite.
Cracked black pepper (2 teaspoons): The star of the show for a lovely warm kick that makes this recipe irresistible.
Garlic powder (1 teaspoon): Gives the marinade a satisfying savory depth without overpowering the lemon.
Onion powder (1 teaspoon): Enhances the overall savoriness and creates a subtle sweetness.
Salt (1 teaspoon): Essential for balancing flavors and drawing out the natural taste of the chicken.
Dried thyme (1 teaspoon, optional): Adds an herby, earthy undertone that pairs beautifully with lemon.
Fresh parsley for garnish (optional): Lends a pop of color and freshness right before serving.

How to Make Lemon Pepper Chicken Legs and Thighs

Step 1: Prep Your Ingredients

Begin by prepping your chicken pieces. Pat both the legs and thighs dry with paper towels—this step is key to achieving crispy, golden skin later on. Gather the remaining ingredients now, as the simple marinade only takes a moment to whisk together.

Step 2: Make the Marinade

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, cracked black pepper, garlic powder, onion powder, salt, and dried thyme if you’re using it. The fragrance of freshly zested lemon mingling with the pepper will already have your mouth watering!

Step 3: Marinate the Chicken

Place the chicken pieces in a large bowl or a zip-top bag, and pour the zesty marinade over the top. Toss or massage to coat every nook and cranny. Let the chicken soak up these flavors for at least 15 to 30 minutes at room temperature (or refrigerate for up to 2 hours if you have extra time). The longer you marinate, the deeper the flavor in each bite of Lemon Pepper Chicken Legs and Thighs.

Step 4: Arrange and Bake

Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment for easy cleanup. Arrange the marinated chicken legs and thighs skin-side up on the sheet, spacing them out for even roasting. Pop them in the oven and bake for 35 to 45 minutes, until the skin is gorgeously golden and the internal temperature hits 165°F (74°C).

Step 5: Broil for Extra Crispiness

If you love crispy skin (and who doesn’t?), switch your oven to broil mode for the last 2 to 3 minutes of cooking. Keep a close eye so things don’t get too toasty—the goal is deep, crackling skin that’s impossible to resist.

Step 6: Rest and Garnish

Let the Lemon Pepper Chicken Legs and Thighs rest for about 5 minutes after leaving the oven. This helps keep every bite as juicy as possible. For a fresh finishing touch, sprinkle with chopped parsley before serving, if you like.

How to Serve Lemon Pepper Chicken Legs and Thighs

Garnishes

Adding just the right garnish really takes Lemon Pepper Chicken Legs and Thighs to the next level. Try a sprinkle of fresh parsley for vibrant color, or even a few extra curls of lemon zest for added zing. If you want a little more heat, a dash of chili flakes works beautifully too!

Side Dishes

This dish plays well with so many sides. Think oven-roasted vegetables, fluffy rice pilaf, or a crisp green salad to balance out the savory citrus flavors. Mashed potatoes or a simple herby couscous are also fantastic if you’re craving comfort food.

Creative Ways to Present

Don’t be afraid to have a little fun with your presentation! Pile the chicken legs and thighs high on a rustic platter and serve with lemon wedges, or arrange them atop a bed of greens for an eye-catching, dinner-party-worthy display. You can even serve them picnic-style with finger-friendly sides for a relaxed gathering.

Make Ahead and Storage

Storing Leftovers

If you have leftover Lemon Pepper Chicken Legs and Thighs, store them in an airtight container in the refrigerator for up to 3 days. They maintain their flavor (and that lemony brightness!) beautifully, making them perfect for easy lunches or quick weeknight dinners.

Freezing

This recipe freezes surprisingly well! Let the cooked chicken cool completely, then transfer the legs and thighs to freezer-safe containers or bags. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To bring your chicken back to life, reheat gently in a 350°F (175°C) oven until warmed through and the skin starts to crisp up again—about 15 to 20 minutes. Microwaving works in a pinch, but you’ll miss out on that irresistible crispy skin!

FAQs

Can I use boneless, skinless chicken pieces?

Absolutely! While bone-in, skin-on chicken gives you the juiciest results and crisp skin, you can swap in boneless skinless thighs or breasts. Just reduce your baking time a bit to avoid drying out the meat, and check for doneness early.

Can I grill Lemon Pepper Chicken Legs and Thighs instead of baking them?

Yes! Grilling gives the chicken a fantastic smoky twist. Preheat your grill to medium-high, cook the marinated chicken pieces over indirect heat, and turn occasionally until fully cooked. You’ll love the charred edges and added depth of flavor.

How can I make the dish spicier?

For those who like a little heat, add a pinch (or two) of cayenne pepper to the marinade. You can also serve with chili flakes on the side, so everyone can adjust to their own taste.

Do I need to remove the skin to reduce fat?

The skin adds so much wonderful texture and flavor to Lemon Pepper Chicken Legs and Thighs, but if you’re watching your fat intake, feel free to peel it off before or after cooking. Just remember, the end result will be a little less crispy!

What’s the best way to zest a lemon?

A microplane or fine grater is ideal for zesting lemons. Be sure to only remove the bright yellow part of the peel, avoiding the bitter white pith underneath. This gives your chicken a clean, zesty punch that truly shines in the dish.

Final Thoughts

I can’t recommend Lemon Pepper Chicken Legs and Thighs enough—they’re bright, juicy, absolutely bursting with flavor, and easier than you’d ever guess. Give this recipe a try and watch it become a regular favorite on your table. There’s nothing quite like sharing such a simple, delicious dish with the people you love!

Lemon Pepper Chicken Legs and Thighs Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 50 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Lemon Pepper Chicken Legs and Thighs are a zesty and flavorful dish that is perfect for a simple yet delicious meal. The combination of citrusy lemon, aromatic black pepper, and savory spices creates a mouthwatering marinade for juicy chicken pieces. Whether baked in the oven or grilled, this recipe is sure to become a family favorite.

Ingredients

Scale

Chicken Marinade:

4 chicken drumsticks
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried thyme (optional)
Fresh parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the chicken: Pat the chicken pieces dry with paper towels.
Make the marinade: In a small bowl, mix together olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, salt, and dried thyme.
Marinate the chicken: Coat the chicken evenly with the marinade and let it sit for 15 to 30 minutes at room temperature or refrigerate for up to 2 hours.
Bake the chicken: Arrange the chicken on a baking sheet and bake for 35 to 45 minutes until golden and internal temperature reaches 165°F (74°C).
Optional broiling: Broil for 2–3 minutes for crispier skin.
Rest and garnish: Let the chicken rest for 5 minutes before serving and garnish with fresh parsley if desired.