Start by taking the chicken thighs out of the refrigerator about 15 to 20 minutes before cooking. You do not need to leave them sitting out for a long time, but allowing them to lose some of their refrigerator chill can help them cook more evenly.

Pat the chicken thighs dry with paper towels.

This step might sound small, but it makes a big difference. Dry chicken skin has a much better chance of becoming golden and crisp. Moisture on the surface can make the chicken steam instead of sear.

In a small bowl, combine:

Salt

Black pepper

Lemon pepper seasoning

Garlic powder

Onion powder

Paprika

Lemon zest

Mix everything together well.

The fresh lemon zest is one of my favorite parts of this recipe. It adds a natural citrus aroma that dried seasoning alone simply cannot match.

Rub the seasoning mixture all over the chicken thighs. Make sure to season both sides, but pay special attention to the skin.

Let the chicken sit for about 10 minutes while you prepare the pan.

Place a large oven-safe skillet over medium-high heat and add the olive oil.

Allow the pan to become properly hot before adding the chicken. You should hear a gentle sizzle when the chicken touches the oil.

Place the thighs in the skillet skin-side down.

Do not overcrowd the pan. If necessary, cook the chicken in batches. Giving each piece enough space helps it brown properly.

Cook the chicken for about 6 to 8 minutes without moving it around too much.

I know it can be tempting to keep checking underneath the chicken, but try to resist. Letting the chicken sit undisturbed allows that beautiful golden crust to develop.

Once the skin is golden and crisp, turn the chicken thighs over.

Cook the other side for another 3 to 4 minutes.

At this point, the chicken does not need to be completely cooked through. It will finish cooking in the oven.

Remove the skillet from the heat.

If there is an excessive amount of fat in the skillet, carefully remove some of it, leaving about 1 tablespoon behind for flavor.

Add the butter to the pan.

Once melted, add the minced garlic and cook for about 30 seconds. Stir constantly because garlic can burn quickly.

Pour in the chicken broth and lemon juice. Add the honey if you are using it.

The honey is optional, but I love adding a small amount because it softens the sharpness of the lemon without making the sauce noticeably sweet.

Scrape the bottom of the pan with a wooden spoon to loosen all those delicious browned bits. That is where a lot of flavor is hiding.

Preheat your oven to 400°F (200°C).

Place the skillet in the oven and bake for approximately 15 to 20 minutes, depending on the size of your chicken thighs.

The chicken is ready when the internal temperature reaches 165°F (74°C) at the thickest part.

Spoon some of the lemon butter sauce over the chicken before serving.

Remove the skillet from the oven and allow the chicken to rest for about 5 minutes.

This gives the juices time to settle back into the meat.

Sprinkle with fresh parsley, extra lemon zest, and cracked black pepper. Add lemon slices for a fresh and pretty finish.

Serve warm and enjoy every juicy, peppery, lemony bite.