Name: Crispy Lemon Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; Juice and zest of 1 lemon; 2 tbsp olive oil

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Crispy lemon chicken is one of those dishes that feels both comforting and fresh. I love the way the crispy skin pairs with a bright citrus flavor, making every bite satisfying without being too heavy. It’s simple enough for a weeknight dinner, yet impressive enough to serve when I have guests.

Crispy Lemon Chicken

Why You’ll Love This Recipe

I really enjoy this recipe because it’s straightforward and doesn’t require complicated steps. The chicken turns golden and crisp on the outside while staying juicy inside. The lemon flavor brightens the dish, and the mix of spices adds depth without overpowering the citrus. I also like how flexible it is—sometimes I stick with chicken thighs, other times I switch to boneless cuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Juice and zest of 1 lemon
2 tablespoons olive oil

Directions

I start by preheating my oven to 400°F (200°C).
I pat the chicken thighs dry with paper towels—this helps the skin get crispier.
I season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
In a large oven-safe skillet, I heat olive oil over medium-high heat.
I place the chicken thighs skin-side down and let them sear for about 5–7 minutes, until the skin is golden and crisp.
I flip the chicken, add lemon juice and zest, then transfer the skillet to the oven.
I bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
I let the chicken rest for 5 minutes before serving so the juices settle.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare and about 35 minutes to cook, so dinner is ready in roughly 45 minutes.

Variations

Sometimes I use boneless chicken breasts instead of thighs for a leaner option, though I reduce the cooking time so they don’t dry out. I’ve also tried adding fresh herbs like thyme or rosemary to the lemon juice before baking, which adds an earthy note. For extra crispiness, I dust the chicken lightly with flour before searing.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F (175°C) for about 10–12 minutes so the skin stays crisp. If I’m short on time, I’ll use the microwave, but the skin won’t be as crunchy.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, I often swap in boneless thighs. They cook faster, so I usually check them after about 20 minutes in the oven.

Do I need to marinate the chicken in lemon juice beforehand?

I don’t marinate it because lemon juice can start cooking the meat if it sits too long. Adding it right before baking gives the same brightness without affecting the texture.

How do I know when the chicken is fully cooked?

I use a meat thermometer. Once the chicken reaches 165°F (74°C) at the thickest part, it’s safe to eat.

Can I make this recipe ahead of time?

Yes, I sometimes cook the chicken earlier in the day and reheat it before serving. The skin won’t be quite as crisp, but the flavor holds up well.

What side dishes go well with crispy lemon chicken?

I like serving it with roasted potatoes, steamed green beans, or a simple salad. Rice pilaf also pairs nicely with the citrus flavor.

Conclusion

Crispy lemon chicken is a dish I come back to again and again because it’s flavorful, simple, and versatile. The combination of juicy chicken with bright lemon and spices never fails to satisfy. Whether I’m cooking for my family or for guests, this recipe always feels like a winner.