Lemon Pepper Chicken Thighs
Flavors Used:
If you’ve been waitin’ on Dan-O’s Lemon Pepper Seasoning, my friends, this one’s for you. These Lemon Pepper Chicken Thighs bring that crispy skin, juicy bite, and bold citrus flavor that hits just right. We made Dan-O’s Lemon Pepper the Dan-Good way with dehydrated lemon and orange peel, plus lemon and lime oils for real citrus depth. No sugar, no unnecessary extras, just big, bright flavor that lets the chicken shine. Sprinkle generously, and bake it on low.
Ingredients
- 3 tbsp Dan-O’s Lemon Pepper Seasoning
- 6 bone-in, skin-on chicken thighs, trimmed
- 1 lemon, juiced
- 1 lemon, thinly sliced into 6 slices
- 2 tbsp Olive oil, divided
Preparation Instructions
- Prep the Chicken: Preheat the oven to 350°F. Trim the chicken thighs so the skin fits neatly around each piece. Arrange them skin-side down on a work surface.
- Build the Flavor: Squeeze the lemon juice over the chicken and remove any seeds. Drizzle with olive oil. Season the meat side with 2 tbsp Dan-O’s Lemon Pepper and pat it in.
- Season the Skin: Flip the chicken skin-side up. Use the rest of the olive oil. Sprinkle the remaining 1 tbsp Dan-O’s Lemon Pepper over the top.
- Layer in the Lemon: Set 1 thin lemon slice under each chicken thigh, making sure all seeds are removed.
- Bake: Bake at 350°F for 1 hour 30 minutes, or until the internal temperature reaches 165°F.
- Rest and Serve: Let the chicken rest for 5–10 minutes. Serve Hot and Yum Yum Get Ya Sum!
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I took a chicken breast fillet it in half and opened it up and butterfly and I put the Dano‘s lemon pepper on there for the first time that’s good stuff. I didn’t throw it on the grill. I throw it on a cast-iron skillet with a little bit of olive oil. I didn’t know what to expect but I’ll tell you what that that was very good chicken. I’m looking forward to trying other spices from Dano.
Can you let this marinate over night.