Honey Lemon Pepper Chicken Thighs (air fryer oven baked)

These Honey Lemon Pepper Chicken Thighs are seriously next level. They’re juicy, zesty, and packed with flavour. They’re ready in under 45 minutes, made with just a few simple pantry ingredients.  You can bake them in the oven or toss them in the air fryer, they will be a new go-to roasted chicken recipe. 

This oven baked Lemon Pepper Chicken Thighs recipe is the perfect addition to your weekly rotation. It’s easy to make and always a showstopper when served to guests. Made with under 10 simple ingredients, and ready in less than an hour, this is the perfect roasted chicken recipe.

If you love this, then you need to check out my Honey Garlic Chicken Tenders, Balsamic Chicken Breast, and Honey Garlic Chicken Breasts. 

Ingredients for Lemon Pepper Chicken Thighs

• chicken thighs 
• lemons
• honey 
• olive oil 
• salt and black pepper
• mustard powder 
• smoked paprika 
• garlic powder 
• red chili flakes

See recipe card for quantities.

Equipment

• large bowl or container
• tongs
• air fryer (if using)
• lemon press
• baking tray (if using)

How to make lemon pepper chicken

How to store and reheat

To store the leftover chicken, refrigerate in an airtight container for up to 3 days. To reheat, preheat the oven or air fryer to medium heat at 350 degrees F. Reheat for 10-15 minutes until warmed through.

How to serve Lemon Pepper Chicken Thighs

As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, and salad or roasted vegetables. Here are some ideas for these baked chicken thighs:

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Honey Lemon Pepper Chicken Thighs

5 from 5 votes

This will be the best Lemon Pepper Chicken Thighs you will ever taste. It is so easy and delicious, you can air fry or bake in the oven. This is the perfect weekly roasted chicken thigh dish. 

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 8 chicken thighs

Course: air fry or bake

Cuisine: air fry or bake

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 8 chicken thighs
• zest of 2 lemons
• 2 lemons juice of 1 lemon, cut the other lemon into slices
• 3 tablespoon honey
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper freshly ground
• 1 teaspoon red chili flakes
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder

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Equipment

• Air Fryer
• bowl with lid
• tongs

Method

 

Prepare the Chicken: 

1. In a small bowl, add the lemon zest, lemon juice, honey, olive oil, black pepper, red chili flakes, paprika, garlic powder, mustard powder and salt. 
2. Toss the chicken thighs until they are evenly coated with the mixture.

Oven-Baked Method:

1. Preheat your oven to 400°F (200°C).
2. Bake the Chicken: Arrange the coated chicken thighs on a baking sheet lined with parchment paper or aluminum foil. Place the lemon slices on and around the chicken thighs. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
3. Broil on high at the last 2 minutes of cooking to get a nice crispy skin and char.
4. Let it rest before serving. 

Air Fryer Method:

1. Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C).
2. Arrange the coated chicken thighs in a single layer in the air fryer basket. Place the lemon slices on and around the chicken thighs. Cook for 18-22 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
3. Broil on high at the last 2 minutes of cooking to get a nice crispy skin and char. 
4. Let it rest before serving.

Notes

Don't have an air fryer?
Bake in the oven for 50 minutes, and flip halfway. Broil for 3 minutes to get a nice crust.

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Let us know how it was!