Honey, Garlic, and Lemon Pepper Chicken Thighs

Ingredients

• 4 Bone-in chicken thighs (Skin-on; cleaned and patted dry with paper towels.)
• 2 tsp Lemon pepper seasoning
• 2 tsp Garlic powder
• 2 tsp Smoked paprika
• 1 tsp Kosher salt
• 1 tsp Black pepper
• 1 tsp Onion powder
• 3 tbsp Olive oil (Mixed with the spices to form a paste.)
• 2 tbsp Unsalted butter (For the sauce.)
• 0.25 cup Honey (For the sauce.)
• 4 Lemon slices (Thinly sliced; do not increase the amount if doubling the recipe to prevent the sauce from becoming bitter.)
• 4 tsp Minced garlic (For the sauce.)
• 1 tbsp Fresh lemon juice
• 2 tsp Low-sodium soy sauce
• 1 tbsp Water (For the sauce.)
• Nonstick cooking spray (For coating the rack; use as needed.)

Steps

1. 1

   Clean the thighs and pat them very dry with paper towels. This helps the spice paste adhere and allows the skin to brown better.

2. 2

   In a small bowl, mix the lemon pepper seasoning, garlic powder, smoked paprika, kosher salt, black pepper, and onion powder.

3. 3

   Add the olive oil to the spices and stir until a smooth paste forms.

4. 4

   Rub the paste all over the thighs, coating them completely. Carefully lift the skin and spread some of the paste underneath it to season the meat directly.

5. 5

   Place the thighs in a resealable bag or a covered container. Refrigerate and marinate for at least 2 hours or overnight.

6. 6

   When the marinating time is complete, preheat the oven to 425 °F (215 °C). Line a large baking sheet or a 9 × 13-inch (23 × 33 cm) baking dish with aluminum foil.

7. 7

   Place a rack inside the baking sheet and coat it with nonstick cooking spray.

8. 8

   Arrange the thighs on the rack skin-side down. Bake uncovered for 30 minutes.

9. 9

   Turn the thighs so the skin faces up and bake for another 20 to 25 minutes, until fully cooked. The internal temperature should reach at least 165 °F (75 °C); when the thickest part is cut, the juices should run clear.

10. 10

    While the chicken is baking, prepare the sauce. Heat a large skillet over medium-low heat and melt the butter.

11. 11

    Add the honey, lemon slices, minced garlic, lemon juice, soy sauce, and water to the skillet.

12. 12

    Bring the sauce to a gentle simmer. Cook, stirring periodically, for approximately 5 minutes, until slightly thickened and glossy.

13. 13

    When the chicken is cooked, brush the sauce over both sides of each thigh, coating them evenly.

14. 14

    Return the chicken to the oven and bake for 5 more minutes, until the sauce is browned and becomes sticky and caramelized.

15. 15

    Let the thighs rest for 3 to 5 minutes before serving.

Notes

If doubling the recipe, do not add more lemon slices to the sauce, as it could become too bitter. Refrigerate the chicken while marinating; always check the internal temperature in the thickest part without touching the bone.

Nutrition per serving

• main course
• chicken
• baked
• glazed
• sweet and sour
• dinner
• high protein