Baked Lemon Pepper Chicken Recipe: How To Make Lemon Pepper Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Chicken breasts are leaner, while bone-in thighs can be cheaper.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Prepare the chicken by rinsing it with vinegar and water.

Poke holes in the chicken with a knife to allow the marinade to seep in.

In a mixing bowl, add 1 1/4 cups of olive oil.

Slice two fresh lemons and squeeze the juice into the bowl, removing any seeds that fall in, yielding about 1/4 cup of lemon juice.

Chop fresh rosemary into small pieces and add to the bowl along with fresh thyme leaves.

Add 1 teaspoon of minced garlic to the marinade.

Add 1 tablespoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of onion powder to the marinade.

Stir the marinade ingredients together until well combined.

Massage the marinade into the chicken, ensuring it gets into the holes you've poked.

Let the chicken marinate in the refrigerator overnight or for at least 3 hours if short on time.

Before baking, sprinkle a little more black pepper on top of the chicken and optionally drizzle more salt if needed.

Place the lemon peels from the juiced lemons on top of the chicken in the baking dish.

Grate some lemon zest from the lemon peels for added flavor and decoration, and sprinkle it over the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens