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Honey Garlic Lemon Pepper Chicken Thighs

These Honey Garlic Lemon Pepper Chicken Thighs are juicy, flavorful, and easy to make, featuring a delicious sauce of honey, garlic, and lemon that caramelizes beautifully on the chicken.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs about 2 to 2 1/2 pounds
  • 1/4 cup honey use wildflower honey or local honey for deeper flavor
  • 3 cloves garlic, minced roasted garlic gives a mellow sweetness if you have time
  • 2 tablespoons freshly squeezed lemon juice zest 1 lemon for extra brightness
  • 1 teaspoon lemon zest optional but lovely
  • 1 1/2 teaspoons freshly cracked black pepper coarse for texture; white pepper works for a subtler finish
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil or avocado oil butter can be used for a richer finish
  • 1/2 cup low-sodium chicken broth or white wine helps make a sauce and deglaze the pan
  • 1 tablespoon soy sauce or tamari optional for umami depth
  • Fresh parsley or thyme for garnish swap with cilantro for a fresher, herbal lift

Method
 

Preparation
  1. Pat the chicken thighs dry and season both sides with kosher salt and freshly cracked black pepper. Let them sit for 5 minutes while you preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together the honey, minced garlic, lemon juice, lemon zest, chicken broth, and soy sauce to create the sauce.
Cooking
  1. Heat a large ovenproof skillet over medium-high heat and add the oil. When the oil shimmers, place the thighs skin-side down in a single layer. Sear for 6–8 minutes until the skin is deeply golden.
  2. Flip the thighs and pour the honey-lemon-garlic sauce into the pan, around the chicken. Reduce heat to medium and let the sauce simmer for 3–4 minutes.
  3. Transfer the skillet to the preheated oven and roast for 12–15 minutes until the internal temperature reaches 165°F (74°C).
  4. Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley or thyme and an extra squeeze of lemon if desired.

Notes

This dish is perfect for meal prep, can be made ahead for dinner parties, and reheats well. Use freshly cracked pepper for the best flavor and ensure not to overcrowd the pan while cooking.