Baked Lemon Pepper Chicken (Printable Version)
Tender chicken breasts baked with zesty lemon, cracked black pepper, and fragrant herbs.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs/24 oz)
→ Marinade
02 - 2 tablespoons olive oil
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 2 teaspoons freshly ground black pepper
06 - 1 teaspoon sea salt
07 - 2 cloves garlic, minced
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried thyme
→ Garnish
10 - Lemon slices (optional)
11 - Chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or nonstick spray.
02 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, black pepper, salt, garlic, oregano, and thyme.
03 - Pat chicken breasts dry with paper towels and place them in the prepared baking dish.
04 - Pour the marinade over the chicken, turning each piece to ensure even coverage.
05 - Arrange lemon slices on top of the chicken if desired.
06 - Bake for 22 to 25 minutes, or until the internal temperature reaches 165°F.
07 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped parsley before serving.
# Expert Tips:
01 -
- This chicken stays juicy and tender thanks to the fresh marinade that feels like a secret handshake among friends
- The balance of lemon brightness and black pepper warmth quickly made it a family favorite for good reason
02 -
- Marinating the chicken for even just 30 minutes really amps up the flavor and tenderness
- Using fresh lemon zest rather than dried makes the dish sing with bright citrus notes that dried versions can't match
03 -
- For even juicier chicken, try pounding the breasts slightly before marinating to ensure even thickness
- The secret to that perfect tang is balancing fresh lemon juice with just enough black pepper to never overpower