Lemon-Pepper Chicken Thighs
Emily Farris
September 6, 2023
Sheet pan dinners are easier — and better — than ever with the Anova Precision Oven. Thanks to the variable steam function and included Food Probe, these lemon-pepper chicken thighs are juicy on the inside with a crispy, flavorful skin.
Serves
6
Prep Time
00:10
Cook Time
00:35
4.25 (4)
8505
Ingredients
2
lemons, sliced 3mm thick on a mandoline, plus 1 lemon for zesting
6
bone-in, skin-on chicken thighs
2 Tbsp
extra-virgin olive oil
3
cloves garlic, minced
1 tsp
minced fresh thyme
½ tsp
kosher salt
½ tsp
black pepper
Steps
1. Preheat Oven
Rack
Sous Vide Mode: Off
Steam: 75%
Temp: 385°F
Heat: Rear, Top
2. Layer Lemons
Line a sheet pan with parchment paper or a silicone baking mat. Top with the lemons, slightly overlapping each to create a solid layer of lemon slices.
3. Season Chicken
Pat the chicken very dry with paper towels. In a large bowl, toss the chicken thighs with the olive oil, garlic, thyme, salt, and pepper. Place on top of the lemons on the sheet pan, skin-side up.
4. Cook
Rack
Insert the probe into the thickest part of the largest thigh. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 25 to 35 minutes. (Cooking time depends on the size of the chicken thighs and how cold they were going in.)
Sous Vide Mode: Off
Steam: 75%
Temp: 385°F
Heat: Rear, Top
165°F Probe Target
5. Zest, Rest, and Serve
Remove the chicken from the oven and immediately zest the third lemon over the skin. Let cool for 10 minutes before serving.
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