Zesty Lemon Pepper Chicken Recipe

 

Forget store bought Lemon Pepper seasoning. The best way to make homemade Lemon Pepper Chicken is with lemon zest (no juice!), black pepper, garlic and olive oil. Simple, fragrant and delicious. Make this with any cut of chicken you want, grill it, bake it or sear it.

So simple and easy to make, you can make this tonight!

 

 

Two of the most popular flavors, black pepper and lemon, are perfectly blended together in this versatile seasoning for the ultimate chicken recipe. Our Lemon & Pepper Seasoning also goes great with meat, fish and seafood salad!

It is spring so I like to lemon all the things. Actually I love lemon all year round but I like to take advantage of it while it is popular. My favorite spice to use is the lemon pepper spice. I love lemon with some pepper and it really takes this chicken to a whole different and delicious level.

This recipe is so easy to make. And it seems so impressive. I bake the chicken in the oven and then I broiled the tops so they could get that nice crisp edge and tender and juicy center.

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ingredients:

4 bone-in chicken breast halves or 4 chicken pieces
3 lemons
1 medium onion
3 tablespoons olive oil
1 tablespoon minced garlic ( or fresh)
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
2 tablespoons fresh ground pepper

 

Directions:

Put chicken into a large bowl.
In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds).
Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade.
Use hands or tongs to turn chicken over and coat it with the marinade.
Marinate for 12 hours or overnight.
Heat oven to 500 degrees.
Put chicken skin side up on a shallow, medium-sized roasting pan.
Place reserved lemon rinds into pan.
Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through.
Discard lemon rinds. Serve with remaining marinade.

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