Baked Lemon Pepper Chicken
Tender and juicy, this Baked Lemon Pepper Chicken will take all of your favorite cuts of poultry to the next level! You'll love the homemade spice blend that gives your chicken a fantastically savory flavor with a hint of citrusy tang.
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This lemon pepper chicken comes together in minutes and the cooking is hands-off, which makes it a fantastic choice for easy weeknight dinners!
Why This Recipe Works
Simple and reliable, this baked chicken dish comes complete with a homemade spice rub. With a combination of classic savory flavors and a twist of lemon for some zest, you'll love this mouthwateringly tender chicken!
It's so easy to bake in the oven and requires very little prep. Pair this chicken with your favorite side dishes and healthy veggies for the perfect meal.
And if you love this flavor profile, try this Lemon Herb Chicken with Parmesan Asparagus, Skillet Chicken with Lemon Cream Sauce, or a super tasty Slow Cooker Lemon Honey Chicken and Vegetables.
Ingredients Needed
- Chicken: Chicken thighs and chicken legs both work great, and you can even bake them at the same time!
- Seasonings: The homemade spice blend for this recipe combines lemon pepper, paprika, garlic powder, onion powder, Italian seasoning, and salt to taste.
- Olive Oil: Helps the seasoning stick to the chicken and gives each piece a nice crispy and golden brown exterior.
- Lemon: You'll need both lemon zest and fresh lemon juice to enhance the citrus flavor.
How to Make this Lemon Pepper Chicken
- Step 1: In a small bowl, combine all of the ingredients for the spice blend.
- Step 2: In a separate large bowl, toss the pieces of chicken with olive oil and lemon juice.
- Step 3: Add the seasoning blend to the bowl with the chicken and toss until evenly and completely coated.
- Step 4: Place the seasoned chicken on a baking sheet or baking dish and bake!
Recipe Tips
- If you're not sure when your chicken is done, use a meat thermometer or other digital thermometer to check for an internal temperature of 165 degrees F. Another indication is that the juices run clear and the interior of the chicken is no longer pink.
- For easier cleanup, line your baking tray with aluminum foil, parchment paper, or a silicon baking mat.
- You can use bottled lemon juice, but freshly squeezed lemon juice will give you the best flavor.
- Store any leftovers in an airtight container in the fridge for a few days or the freezer for a month or so. Let the chicken cool to room temperature before serving to prevent excess moisture.
Recipe FAQ's
This seasoning is made from a combination of dried lemon zest and cracked black peppercorns. The result is a zingy and tangy seasoning that adds a nice tough of citrus flavor to lots of savory dishes!
Once it's done cooking, allowing the chicken to rest ensures the juices distribute for even tenderness and moisture throughout. The last couple minutes of sitting also allows the chicken to fully cook all the way through.
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Baked Lemon Pepper Chicken
Equipment
Ingredients
- 2 1/2 pounds chicken thighs or legs
- 1 tablespoon lemon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400 degrees, spray a baking sheet with non stick cooking spray or line with foil.
- In a small bowl add the lemon pepper, paprika, garlic powder, onion powder salt and Italian seasoning and mix until combined.
- Place the chicken in a large bowl and toss with olive oil, lemon juice and zest until coated.
- Sprinkle the spice mixture over the chicken and toss until coated. Place on prepared baking sheet.
- Bake for 40-45 minutes or until chicken has reached the internal temperature of 165 degrees and juice run clear.
- Remove from the oven land et rest for 5 minutes and serve!
Video
Notes
- Chicken is fully cooked and safe to eat at 165 degrees F.
- I recommend using fresh lemon juice and lemon zest if possible.
- Use parchment paper or aluminum foil for easier clean up.
Letting it sit for a bit in the refrigerator will always add flavor. Use 1 1/2 tablespoon lemon pepper and the juice and zest on 1 lemon
Ha yes 165! Thanks for the catch 🙂
Your recipe says to cook to internal temp of 265, but I think you mean 165.
This chicken recipe looks really delicious! Would it have even better flavor if I let it set in spice mixture for a few hours, or would it matter? And you mention using real lemon juice. Would I still use just the1 1/2 T?