Lemon Pepper Chicken Thighs
These Lemon Pepper Chicken Thighs are super easy to make and full of flavor. Easy prep time and in about 30 minutes, you will have a satisfying dinner for the whole family.
Servings: 6
Calories: 234
Ingredients
- 6 Bone in, Skin on Chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon kosher salt
- 2 Tablespoons avocado oil
Instructions
- Heat the oil in a large, deep dutch oven or heavy bottom pot over medium heat. Place the chicken thighs on a platter or cutting board.
- In a small mixing bowl, combine the garlic powder, oregano, lemon pepper and salt. Season the skin side of your chicken thighs with the seasonings.
- Place your chicken thighs into dutch oven, skin side down. Season the other side of your chicken thighs using the remainder of your seasonings. Cook the chicken thighs on the skin side for a few minutes, or until the skin releases from the pan.
- Flip your chicken thighs every few minutes to make sure they are cooked evenly on both sides. Cook for about 25-30 minutes or until internal temperature reaches 165F.
Notes
- Use an internal meat thermometer to determine when the chicken is finished instead of time. Time will vary based on how big your pieces of chicken are so it is best to use a meat thermometer for safety. You want the internal temperature of your lemon pepper chicken thighs to me 165F
- A big pot or dutch oven will greatly cut down on the grease splatter when making your lemon pepper chicken. You can use a skillet if you do not have a large pot. A big dutch oven is such a great investment for your kitchen. I use it so often!
- I like to keep flipping my chicken thighs to ensure that the skin doesn't burn, but I still get a nice crispy skin.
Nutrition
Calories: 234 | Carbohydrates: 1g | Protein: 17g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 702mg