Lemon Pepper Chicken

This quick-and-easy dish boasts the same great flavor found in the store-bought seasoning (lemon and herbs), but it's made with fresh lemon, so it's vibrant, tangy, and fabulous.

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet

Keyword dinner, easy, homemade lemon pepper, lemon pepper, quick,, roasted chicken

Prep Time 15

Cook Time 20

Marinating Time 1

Total Time 1 35

Servings

Calories 170kcal

Author Robin Miller

Equipment

Sheet Pan

Ingredients

1 tablespoon olive oil
1 lemon juice and zest from one lemon for the marinade, lemon wedges/slices for serving
1 teaspoon Dijon mustard
1 teaspoon dried parsley
1/2 teaspoon onion powder
Salt and freshly ground black pepper
1 pound boneless skinless chicken breasts tenders, or thighs, when using chicken breasts, pound them to 1-inch thickness, or use thin-cut chicken breast fillets
Chopped fresh parsley for serving optional

Instructions

In a large shallow dish or zip-top bag, combine the olive oil, juice and zest of one lemon, Dijon mustard, dried parsley, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add the chicken and toss to coat - when using a plastic bag, massage the marinade into the meat with your hands (using your hands guarantees the marinade penetrates the meat). Cover with plastic (or seal the bag) and refrigerate for at least 1 hour, and up to 24 hours.
Preheat the oven to 400 degrees. Coat a baking sheet or ovenproof skillet with olive oil or vegetable oil.
Arrange the chicken on the prepared pan and baked for 20 to 25 minutes, until golden brown and cooked through (a meat thermometer should register 165 degrees for all cuts of chicken - tenders will cook quickly, breasts and thighs will take slightly longer).
Garnish with lemon wedges and parsley (if using) and serve.

Nutrition