Honey garlic lemon pepper chicken thighs with veggies is a delicious and easy-to-make chicken recipe for the whole family to enjoy. Crispy chicken oven-roasted with veggies and topped off with a delicious sweet, savoury, tangy sauce all combine perfectly to make a full-flavoured meal.

You can't go wrong with tender juicy chicken thighs that are golden on the outside. I'm always a fan of cooking veggies and chicken in one pan, the veggies get infused with flavour and it somehow seems easier right?
If you are looking for another lemon and chicken recipe to try my lemon-baked chicken uses a different cut of chicken but is delicious and also easy to make.
Key Ingredients
- Bone in, skin on, chicken thighs.
- Honey - A creamy honey (I used clover honey) or a liquid honey that easily can be combined in the sauce prior to heating works best.
- Fresh lemon.
- A neutral oil for cooking, I used a mild olive oil. You could also use butter or ghee.
- Soy sauce or tamari if you are gluten-free.
- Lemon pepper seasoning.
- Garlic
- Fresh vegetables, I used fresh carrots, broccoli, and cauliflower florets.
Step-by-step Instructions with photos
- Preheat the oven to 190C/375F.
- First, wash prep your veggies, and set aside.
- Pat dry the sides of the chicken thighs then sprinkle each side with salt and some lemon pepper.
- Prepare the ingredients for the lemon pepper garlic honey sauce. Combine oil, honey, minced garlic, soy sauce, or tamari and lemon pepper seasoning in a small bowl or jug. Set aside.
- Bring a large pan or skillet to medium heat. Add 1 tablespoon of oil and swirl to ensure it coats the bottom of the pan. Once hot, place the chicken thighs into the pan skin down without overcrowding. Cook each thigh for 5-6 minutes then turn with a tong and cook for another 2-3 minutes. The chicken skin should be slightly crispy and golden brown and each chicken thigh should be able to be released from the pan easily.
- On a large sheet pan tray drizzle 1 tablespoon of oil and brush it around so that it evenly coats the pan. Transfer the chicken thighs to the pan and place evenly on the tray. Place the veggies evenly around the chicken. Slice half a lemon into thin rounds and place in between the chicken thighs.
- Drizzle 2-3 tablespoons of the lemon pepper, garlic, and honey sauce over the chicken and veggies. Keep the rest of the sauce and set aside.
- Place the tray with the chicken thighs and veggies in the oven. Cook for 15 minutes then turn the veggies over. Return to the oven for another 10 minutes.
- In the last 5 minutes while the chicken and veggies are cooking heat the remaining lemon pepper honey sauce. In a small pan bring the sauce to a boil then simmer on low for 3-4 minutes.
- Remove the chicken and veggies from the oven. Drizzle the hot lemon pepper, garlic, and honey sauce over the chicken and veggies to serve.
How to serve:
- If you want to make this meal go further you can serve it with rice, buckwheat, quinoa, cauliflower rice, or a green salad.
- You can serve the chicken and veggies on individual plates spooning the sauce on each plate or placing it all into a serving dish and pouring the lemon pepper sauce over everything (as it is in the first photo in this post).
Additional Recipe Notes
- You can check the chicken is cooked by inserting a meat thermometer, it should be an internal temperature of 74-77°C (165-170°F). Bear in mind once you remove the chicken from the oven the meat will continue to cook for 3-6°C (5-10°F). You can also test a piece by cutting a chicken thigh open and seeing if the juices run clear.
- If you would like to give this dish a spicy kick you can sprinkle chili flakes over the chicken thighs.
Other chicken recipes you might like to try:
- With a mix of Mediterranean vegetables and chicken baked in one dish, this Mediterranean chicken bake is a family favourite.
- Fresh, colourful and vibrant these Greek chicken bowls with dairy-free tzatziki are delicious.
- Full of flavour these Thai-style chicken skewers go well with a variety of sides.
If you make these baked lemon pepper chicken thighs I would love for you to give them a star rating ★ below. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!
Honey Garlic Lemon Pepper Thighs
Crispy chicken that is oven-baked with vegetables with delicious honey, garlic, and lemon pepper sauce. This easy chicken recipe is a family friendly dinner. Gluten-free, Dairy-Free, Paleo Friendly.
Ingredients
Chicken
- 6 chicken thighs, bone in skin on. Approx 1.4kg/3lb
- Sprinkle salt
- Sprinkle lemon pepper seasoning
- 1 Tablespoon olive oil
Vegetables
- 2 carrots, medium, cut into rounds
- 1.5 cup broccoli florets
- 1.5 cup cauliflower florets
- ½ lemon cut into thin rounds
Honey, garlic, lemon pepper sauce
- ⅓ cup honey
- 2 Tablespoons olive oil
- 2 Tablespoons tamari or soy sauce
- 1 Tablespoon lemon juice
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic, minced
Instructions
- Preheat the oven to 190C/375F.
- First, wash prep your veggies, and set aside.
- Pat dry the sides of the chicken thighs then sprinkle each side with salt and some lemon pepper.
- Prepare the ingredients for the lemon pepper garlic honey sauce. Combine oil, honey, minced garlic, soy sauce, or tamari and lemon pepper seasoning in a small bowl or jug. Set aside.
- Bring a large pan or skillet to medium heat. Add 1 tablespoon of oil ensuring it is coating the bottom of the pan. Once hot, place the chicken thighs into the pan skin down without overcrowding. Cook each thigh for 5-6 minutes then turn with a tong and cook for another 2-3 minutes. The chicken skin should be slightly crispy and golden brown and each chicken thigh should be able to be released from the pan easily.
- On a large sheet pan tray drizzle 1 tablespoon of oil and brush it around so that it evenly coats the pan. Transfer the chicken thighs to the pan and place evenly on the tray. Place the veggies evenly around the chicken. Slice half a lemon into thin rounds and place in between the chicken thighs.
- Drizzle 2-3 tablespoons of the lemon pepper and honey sauce over the chicken and veggies. Keep the rest of the sauce and set aside.
- Place the tray with the chicken thighs and veggies in the oven. Cook for 15 minutes then turn the veggies over. Return to the oven for another 10 minutes.
- In the last 5 minutes while the chicken and veggies are cooking heat the remaining lemon pepper honey sauce. In a small pan bring the sauce to a boil then simmer on low for 3-4 minutes.
- Remove the chicken and veggies from the oven. Drizzle the hot lemon pepper honey sauce over the chicken and veggies to serve.
Notes
- If you want to make this meal go further you can serve it with rice, buckwheat, quinoa, cauliflower rice, or a green salad.
- You can serve the chicken and veggies on individual plates spooning the sauce on each plate or placing it all into a serving dish and pouring the lemon pepper sauce over everything (as it is in the first photo in this post).
- To check the chicken is cooked you can use a meat thermometer, it should be an internal temperature of 74-77°C (165-170°F). Bear in mind once you remove the chicken from the oven the meat will continue to cook for 3-6°C (5-10°F). You can also test a piece by cutting a chicken thigh open and seeing if the juices run clear.
- The nutritional information is an estimate only and based on serving 6 including the vegetables.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 574Total Fat 39gSaturated Fat 9.6gTrans Fat 0.2gUnsaturated Fat 26.6gCholesterol 206mgSodium 1125mgCarbohydrates 22gNet Carbohydrates 19.8gFiber 2.2gSugar 17gProtein 38g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
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