Honey Garlic Lemon Pepper Chicken Thighs are tender, juicy, and covered in a honey garlic sauce that is simply out of this world. Serve with orzo, rice, or noodles for a delicious dinner that will be a hit with the whole family!
Add the chicken to a large and deep oven-safe skillet or cast iron pan and season generously with salt and pepper. Turn the chicken skin side down in the pan.
Heat the chicken over medium-high heat. Once sizzling, cook for 5 minutes, or until the chicken releases easily from the pan.
Turn the chicken. Let it cook for 2 ½ minutes. Add the tablespoon of butter and garlic cloves to the skillet. Cook another 2 ½ minutes, nudging the chicken and garlic around in the skillet occasionally.
While the chicken cooks, stir together the honey, lemon juice, soy sauce, apple cider vinegar, lemon zest, and dried thyme in a small mixing bowl or measuring cup.
Pour the honey mixture over the chicken. Turn the chicken so it is skin-side up. Bring the honey mixture to a boil for 1 minute.
Move the skillet to the oven and cook for 30 - 35 minutes, or until the chicken is cooked through and has reached an internal temperature of at least 175 degrees Fahrenheit.
Notes
Storage Directions
Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
Reheating: Warm the chicken thighs in the microwave on medium heat for 45-second to 1-minute intervals until warmed through.
Recipe Tips
Baking Pan Variation: If you don't have an oven-safe skillet, move the chicken and sauce to a baking dish and bake according to the recipe directions.
Make It with Boneless Chicken Thighs: If you can find skin-on boneless chicken thighs, just follow the recipe directions, baking the chicken for 15-20 minutes. Boneless and skinless chicken thighs can substitute for bone-in following the same baking directions, though the delicious sauce won't be as rich.