Honey Garlic Lemon Pepper Chicken Thighs
User Reviews
4.7
18 reviews
Excellent
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Prep Time
5 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 10 mins
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Servings
6 chicken thighs
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Honey Garlic Lemon Pepper Chicken Thighs
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Let's make juicy honey garlic lemon pepper chicken thighs with a delicious garlic honey lemon pepper pan sauce. Sweet, tangy, and savory!
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Ingredients
- 6 bone in skin on chicken thighs
- 1 tbsp lemon pepper seasoning
- 1 tsp kosher salt
Honey Garlic Lemon Butter Sauce
- 3 tbsp salted butter
- 1/2 cup honey
- Zest and Juice from a Large Lemon
- 1 tsp lemon pepper seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
Pan Sauce
- 1 small shallot finely minced
- 1 tsp fresh thyme leaves OR 1/2 tsp dried thyme leaves
- 1/4 tsp red pepper flakes
- 3/4 cup chicken broth
- 2 tbsp salted butter cold
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Instructions
Make the Lemon Pepper Chicken Thighs
- Preheat your oven to 425ºF.
- Season the chicken thighs all over with the salt and lemon pepper seasoning and put them into your oven safe braiser or large cast iron skillet. Put the chicken in the oven for 25 minutes.
- While the chicken is roasting, melt 3 tbsp of the salted butter in a microwave-safe bowl. Whisk the 1/2 cup honey, 1 tsp garlic powder and 1 tsp onion powder, 1 tsp lemon pepper seasoning, and the lemon juice and zest with the melted butter.
- Take the lemon-pepper seasoned chicken thighs out of the oven after the 25 minutes and use the silicone brush to coat the chicken skin generously with the seasoned butter and honey mixture.
- Turn the oven down to 375ºF, and place the chicken back into the oven for 30 minutes, until the chicken skin is dark from the caramelized honey sauce. Or until the chicken's internal temperature is 160-165ºF per a meat thermometer.
- Remove the pan from the oven and place the chicken onto a plate to rest.
Make the Pan Sauce
- Remove the majority of the fat from the pan with a paper towel, keeping at least 3 tbsp worth of fat in the pan. Add shallots, thyme, and red pepper flakes to the sauce and cook over medium heat on the stove for 3-4 minutes.
- Add the chicken broth to the pan, use a whisk to deglaze the bottom the of pan. Let that reduce by half over medium heat and thicken up a little for about 5-6 minutes.
- Turn the heat off. Finish the sauce with the last 2 tbsp of cold butter, whisking it well to incorporate fully.
- Serve the chicken thighs and pan sauce over your choice of sides.
Notes
- Store the chicken thighs and sauce separately in their own airtight container in the fridge for up to 4 days.
- Reheat in the oven at 325ºF in an oven-safe dish until warmed through, about 20 minutes.
- You can also freeze the chicken thighs with the sauce in a freezer-safe zip top bag or vacuum sealed bag for up to 6 months. Thaw in the fridge overnight and reheat in the oven for 30-35 minutes at 325ºF.
- Try marinating the chicken thighs! I love a little oil, lemon juice, some smashed garlic, salt and pepper as a simple yet powerful marinade.
- Instead of making a pan sauce, serve these tender chicken thighs with a bright and herby chimichurri sauce or even a couple dashes of hot sauce.
- You can use chicken breasts or boneless, skinless chicken thighs instead but remember that the cooking time will change up! I suggest using a probe thermometer to keep track of the internal temperature.
- You can use fresh garlic, but I suggest using a microplane to grate it into a paste and mix it into your tangy sauce. Chunks of garlic easily burn so we want to kind of make it almost dissolve in, giving us a smooth sauce that won't have burnt garlic.
Nutrition Information
Show Details
Serving
1g
Calories
497kcal
(25%)
Carbohydrates
26g
(9%)
Protein
24g
(48%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
167mg
(56%)
Sodium
687mg
(29%)
Potassium
364mg
(10%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
453IU
(9%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6chicken thighs
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 497kcal | 25% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 687mg | 29% |
| Potassium | 364mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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