Honey Garlic Lemon Pepper Chicken Thighs

Ingredients

• 4 bone-in Chicken Thighs
• 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
• 2 tbsp Unsalted Butter
• ¼ cup Honey
• 4 slices of Lemon
• 4 tsp minced garlic
• 1 tbsp freshly squeezed Lemon Juice
• 2 tsp Low-Sodium Soy Sauce
• 1 tablespoon water

Method

1. Pat the chicken thighs dry. Mix lemon pepper seasoning, garlic powder, paprika, salt, pepper, and onion powder in a bowl, then stir in olive oil to form a paste.
2. Rub the paste all over the thighs, including under the skin. Place in a bag or covered container and marinate for at least 2 hours, up to overnight.
3. Preheat the oven to 425°F. Line a baking pan with foil, set a rack inside, and spray the rack with nonstick spray.
4. Arrange the thighs skin side down on the rack. Bake uncovered for 30 minutes, then flip and bake another 20-25 minutes until the internal temperature reaches 165°F and juices run clear.
5. While the chicken bakes, melt butter in a skillet over medium-low heat. Add honey, lemon slices, minced garlic, lemon juice, soy sauce, and water. Simmer, stirring occasionally, until thickened, about 5 minutes.
6. Once the chicken is cooked, brush the sauce over both sides of the thighs and bake for an additional 5 minutes until sticky and browned.
7. Let the chicken rest for 3-5 minutes before serving.