Baked Lemon Pepper Chicken

Discovering this baked lemon pepper chicken felt like uncovering a little kitchen treasure. The first time I made it, the aroma of fresh lemon and cracked black pepper filled the house, instantly making an ordinary weeknight feel special.

I remember the surprise visit from friends one evening and how this recipe saved the night by being quick yet impressive. The way the chicken bubbled slightly in the oven and the zesty scent instantly calmed the hectic day.

Ingredients

• Chicken: I always choose boneless skinless breasts for even cooking and easy slicing
• Olive oil: Extra virgin adds a fruity note to the marinade
• Lemon zest and juice: Fresh is key to keep everything bright and vibrant
• Black pepper: Freshly cracked for that extra punch of flavor
• Herbs: Dried oregano and thyme bring a classic herbal depth
• Garlic: Minced freshly to avoid overpowering but build flavor
• Lemon slices and parsley (optional): For that final pop of color and freshness

Instructions

Get Everything Ready:

Preheat your oven to 400°F (200°C) and lightly grease your baking dish so nothing sticks and the flavors meld beautifully

Mix the Magic Marinade:

Whisk together olive oil, lemon zest, juice, black pepper, salt, garlic, oregano, and thyme. The tangy citrus combined with peppery and herbal notes will awaken your senses

Prep the Chicken:

Pat the chicken breasts dry to get the right texture and help the marinade stick. Place them gently in the baking dish like you mean it

Coat and Layer:

Pour your marinade all over the chicken, ensuring every piece is kissed with flavor. If you want, tuck lemon slices on top to add zing and visual appeal

Bake To Perfection:

Slide the dish into the oven and let it bake for 22–25 minutes until the chicken reaches an internal temperature of 165°F (74°C). The smell will tell you it’s time!

Rest and Garnish:

Let the chicken rest for 5 minutes to lock in juices, then sprinkle with chopped fresh parsley before serving - that green touch makes all the difference

Pin Recipe

This dish became a symbol of comfort one chilly evening, reminding me that some meals can warm the soul as much as the stomach. Sharing it with loved ones turned the moment into a cherished memory.

Keeping It Fresh

Always zest your lemon before juicing to avoid losing those aromatic oils. Fresh herbs can also be swapped in for dried if you have them on hand; just add them towards the end to keep their lively flavors.

Serving Ideas That Clicked

This chicken pairs beautifully with roasted vegetables, a simple green salad, or even fluffy rice to soak up those lovely juices. A crisp white wine like Sauvignon Blanc really elevates the flavors when you want to impress.

A Time This Recipe Saved the Day

When I was short on time but long on hungry guests, this dish was my go-to. It cooks quickly yet feels special enough for company.

• Don’t forget to let the chicken rest to keep it juicy
• Feel free to swap chicken breasts for thighs if preferred
• Keep extra marinade on hand for drizzling or dipping

Pin Recipe

Thanks for stopping by the kitchen; I hope this lemon pepper chicken brings as much joy to your table as it does to mine. Happy cooking and see you next time!

Recipe FAQs

→ How long should the chicken be marinated?

Marinating for up to 2 hours enhances the lemon and herb flavors, but even a short 10-minute marinade works well.

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs can be substituted; just adjust the baking time accordingly to ensure they are fully cooked.

→ What is the ideal oven temperature for baking?

Baking at 400°F (200°C) ensures the chicken cooks evenly while retaining juiciness.

→ What herbs complement the lemon and pepper flavors?

Dried oregano and thyme add aromatic depth, balancing the bright lemon and pepper notes.

→ Are there any suggested side dishes?

Roasted vegetables, rice, or a fresh salad pair well with this light and flavorful main course.