Yield: 6 servings
Baked Lemon Pepper Chicken Recipe
Seasoned with zesty lemon, fresh thyme and lots of cracked black pepper, this baked lemon pepper chicken is super juicy with crispy, flavorful skin. This recipe is a breeze to make and you probably have most of the ingredients on hand!
Ingredients
- 2 pounds bone-in, skin on chicken thighs, or breasts
- ¼ cup olive oil, or avocado oil
- ¼ cup fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 10 sprigs of fresh thyme, or 2 teaspoons dried thyme
- 1 lemon, sliced, divided
Instructions
- Preheat oven to 400°F. Spray a 9x13 baking dish with non-stick spray and set aside.
- Pat the chicken dry and place in a gallon zip lock bag or large bowl. Add all remaining ingredients except the lemon slices. Shake until the chicken is coated. Seal and place the chicken in the refrigerator for at least 30 minutes to marinate, or up to overnight.
- Place the chicken in the prepared baking dish. Pour the leftover marinade over the thighs and add half of the lemon slices to the tops of the thighs.
- Bake for 45 minutes, until cooked through and a meat thermometer reaches 175°F for thighs, or 165°F for breasts.
- Optional: To brown the skin, place the chicken under the broiler. Broil on low for 2 to 3 minutes, just until skin is crispy and browned on top. Watch carefully so the chicken does not burn.
- Replace the cooked lemons with the reserved fresh lemon slices. Serve immediately.
Notes
Storage: Store leftover chicken in an air-tight container and refrigerate for up to 4 days. Freeze cooled leftovers for up to 3 months in an airtight, freezer safe container. For best results, fully thaw chicken in the refrigerator before reheating.
Reheat: Reheat in the oven at 400°F for about 10 minutes, or in the microwave. We recommend reheating this dish in the air fryer on 350°F for 3 to 4 minutes. It’s super quick and keeps the chicken nice and moist, while reviving that crispy skin!
Lemon Zest: Want your chicken to be exploding with lemon flavor? Add 1 tablespoon fresh lemon zest to the marinade.
Serving: When serving, pour the leftover juice in the casserole from roasting the thighs over the chicken. It has a lot of flavor and helps keep the meat juicy!
Rest: Allowing the chicken to rest for 5 minutes after cooking will allow the meat to relax and the juices to settle. This simple step will help your chicken to be extra juicy and tender.
Don’t Overcook: Use a instant read meat thermometer to prevent over cooking and drying out the chicken. Chicken is cooked once it reaches an internal temperature of 175°F for thighs, or 165°F for breasts.
Nutrition
Serving: 1 serving, Calories: 286kcal, Carbohydrates: 4g, Protein: 24g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 78mg, Sodium: 451mg, Potassium: 453mg, Fiber: 1g, Sugar: 1g, Vitamin A: 104IU, Vitamin C: 17mg, Calcium: 48mg, Iron: 1mg