Bone-in, skin-on chicken thighs on a wire rack. Lemon-pepper in the oven. Honey after they rest.
Ingredients
- 6–12 bone-in, skin-on chicken thighs
- Sea salt, to taste
- Fresh cracked black pepper, heavy
- 1–2 lemons (zest + juice)
- 1–2 tbsp raw honey
- (optional) 1 garlic clove, minced
- (optional) parsley, chili flakes, flaky salt
Equipment
- Paper towels
- Knife and cutting board, for the lemons
- Zester or fine grater
- Wire rack
- Baking sheet
- Drip tray underneath (optional)
- Small baking dish, for the lemons
- Pastry brush, for the honey
Method
- Heat the oven to 350°F. Towel-dry the thighs, especially the skin.
- Season both sides with salt and a lot of cracked pepper. Zest lemon over the top. Do not add lemon juice before baking. It goes bitter.
- Skin side up on a wire rack over a sheet pan. Roast the cut lemons in a separate dish beside the chicken.
- Roast 45 minutes. Rotate the pan at minute 35 if you want even color.
- Broil on high 2–3 minutes until the skin is crisp and bubbling. Watch it.
- Rest 5–10 minutes. Brush raw honey on the hot skin. Squeeze the roasted lemons over the chicken. Optional: extra pepper, flaky salt, parsley.
Notes
- Sweet heat: chili flakes in the honey.
- Stronger garlic: sauté a clove in oil, then mix into the honey.
- Sides that work: roasted potatoes, couscous, broccolini, or arugula salad.
- Cool completely before sealing. Fridge 4–5 days. Reheat in the air fryer or oven at 350°F for about 8 minutes.