Lemon Pepper Chicken

Method

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1. Pat the thighs completely dry, especially the skin, and leave them uncovered on a rack for 10 minutes.

   Mark done Start 10 min timer

2. Heat the oven to 220°C / 425°F.

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3. Mix the lemon zest, cracked pepper, salt, garlic powder, thyme and oil into a paste.

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4. Rub it over the thighs, working some under the skin as well as over it.

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5. Arrange skin side up in a roasting tin without crowding and roast 30 to 35 minutes, until the skin is crisp and deep gold and the thickest part reads 82°C — thighs want to go well past 74°C for the collagen to soften.

   Mark done Start 30 min timer

6. Lift the chicken onto a warm plate. Tip most of the fat out of the tin, leaving the browned juices.

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7. Set the tin over a low heat, add the lemon juice, and swirl in the cold butter until the pan juices turn glossy.

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8. Spoon over the chicken and scatter with parsley.

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Chef’s Tips

• Crack the peppercorns in a pestle and mortar or under a heavy pan. Pre-ground pepper has lost most of what makes it worth using.
• Thighs to 82°C, not 74°C. The extra eight degrees is what turns the connective tissue tender.
• Zest the lemons before juicing them.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Crispy roast potatoes
• Buttered greens
• A cold Sauvignon Blanc

Storage & Reheating

Refrigerated for 3 days. Reheat uncovered at 200°C for 10 minutes to bring the skin back.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.