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Keto Lemon Pepper Chicken Thighs - Bright, Zesty, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (about 6 pieces, 2 to 2.5 pounds total)
  • Fresh lemons (you’ll need zest and juice)
  • Lemon pepper seasoning (preferably no added sugar)
  • Garlic powder
  • Onion powder
  • Smoked paprika (optional, for color and warmth)
  • Kosher salt and freshly ground black pepper
  • Olive oil or avocado oil
  • Butter (or ghee, for dairy-free option use more oil)
  • Fresh parsley (optional, for garnish)

Method
 

  1. Prep your oven and pan: Preheat the oven to 425°F (220°C). Use a large oven-safe skillet (cast iron works best). Pat the chicken thighs dry with paper towels to help the skin crisp.
  2. Mix the seasoning: In a small bowl, combine 1.5 tablespoons lemon pepper seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1 teaspoon kosher salt. Add a few grinds of black pepper if your lemon pepper blend is mild.
  3. Season the chicken: Zest one lemon over the chicken, then sprinkle the seasoning blend evenly on both sides, focusing extra on the skin. Press gently to help it stick.
  4. Sear skin-side down: Heat 1 tablespoon olive oil in the skillet over medium-high. When shimmering, add the chicken skin-side down. Cook without moving for 6–8 minutes, until the skin is deeply golden and releases easily.
  5. Add butter and flip: Reduce heat to medium, add 1–2 tablespoons butter around the chicken, and flip the thighs. Baste briefly with the melted butter for extra flavor.
  6. Finish in the oven: Transfer the skillet to the oven and roast for 12–18 minutes, until the thickest part of the thighs reaches 165°F (74°C). Size varies, so check with a thermometer starting at 12 minutes.
  7. Brighten with lemon: Remove from the oven. Squeeze the juice of half a lemon over the chicken. Let rest 5 minutes so the juices settle.
  8. Garnish and serve: Spoon pan juices over the chicken. Sprinkle with chopped fresh parsley and extra lemon zest if you like. Serve with roasted asparagus, sautéed green beans, or a simple arugula salad.