Crispy and Juicy Chicken Thighs

Ingredients

• 8 pieces Chicken Thighs (Bone‑in, skin‑on; trim excess fat and skin, then separate bone from meat)
• 1 tablespoon Olive Oil (Helps seasoning adhere to the meat)
• 2 teaspoons Lemon Zest (Freshly grated)
• 1 teaspoon Lemon Pepper Seasoning (Store‑bought or homemade)
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Cayenne Pepper (Adjust for desired heat)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (Freshly cracked if possible)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT10M

   Temperature: 400°F

2. Trim and Debone Chicken

   On a cutting board, trim away any excess fat and loose skin from each thigh, then cut around the bone to separate it from the meat. Keep the meat whole.

   Time: PT10M

3. Score the Meat

   Lightly score the surface of each thigh in a cross‑hatch pattern (about 1/4 inch deep) to help the seasoning penetrate.

   Time: PT2M

4. Pat Dry

   Use paper towels to pat the chicken pieces completely dry on both sides.

   Time: PT2M

5. Mix Seasoning

   In a mixing bowl combine olive oil, lemon zest, lemon pepper seasoning, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Stir until a paste forms.

   Time: PT3M

6. Season the Chicken

   Rub the seasoning paste generously over both sides of each thigh, making sure to work it into the scored cuts.

   Time: PT5M

7. Arrange on Rack

   Place a wire rack on a baking sheet and lay the seasoned thighs on the rack, skin side up, leaving space between pieces.

   Time: PT2M

8. Bake

   Transfer the sheet to the oven and bake for 45 minutes, or until the exterior is golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT45M

   Temperature: 400°F

9. Check Doneness

   Insert a meat thermometer into the thickest part of a thigh; it should read 165°F (74°C).

   Time: PT2M

10. Rest

    Remove the chicken from the oven, transfer to a plate, and let rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

22g

Carbohydrates

2g

Fat

16g

Fiber

0g