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To make Quick and Easy Baked Lemon Pepper Chicken, you will need: - 4 boneless, skinless chicken breasts - 3 tablespoons olive oil - Zest of 2 lemons - 1/4 cup fresh lemon juice (about 2 lemons) - 2 teaspoons garlic powder - 1 teaspoon onion powder - 2 teaspoons black pepper - 1 teaspoon sea salt - 1 teaspoon dried oregano - Fresh parsley, chopped (for garnish) When choosing chicken, look for fresh, bright meat. Check for any discoloration. Select lemons that feel heavy for their size. This means they have more juice. Fresh herbs always add great flavor. If you can, buy organic olive oil for the best taste. You can swap chicken breasts for thighs if you like more flavor. Use lemon juice from a bottle if fresh lemons aren’t handy. You can replace olive oil with avocado oil for a different taste. If you don’t have garlic powder, fresh garlic works well too. Just mince a clove or two. You can also use dried thyme or basil in place of oregano for a twist. For a kick, add some crushed red pepper flakes. First, gather all your ingredients. You need: - 4 boneless, skinless chicken breasts - 3 tablespoons olive oil - Zest of 2 lemons - 1/4 cup fresh lemon juice (about 2 lemons) - 2 teaspoons garlic powder - 1 teaspoon onion powder - 2 teaspoons black pepper - 1 teaspoon sea salt - 1 teaspoon dried oregano - Fresh parsley, chopped (for garnish) Make sure your chicken is fresh and thawed. Rinse it gently under cold water. Pat it dry with paper towels. This helps the marinade stick well. Next, zest the lemons using a grater. Be careful not to grate the white pith; it tastes bitter. Squeeze the juice from the lemons into a measuring cup. Measure out 1/4 cup of juice for the marinade. Now, it's time to cook! Preheat your oven to 400°F (200°C). While it heats, mix the marinade. In a small bowl, whisk the olive oil, lemon zest, lemon juice, garlic powder, onion powder, black pepper, sea salt, and dried oregano until smooth. Place the chicken breasts on a baking sheet lined with parchment paper. Pour the marinade over the chicken. Make sure each piece is covered. Let it sit for at least 15 minutes. If you can wait longer, refrigerate it for up to 1 hour. This makes the flavors richer. Once marinated, bake the chicken in the oven for 20-25 minutes. Watch closely! It should be golden and juicy. Remove the chicken when it’s done. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. If the juices run clear, it’s ready. After baking, let the chicken rest for 5 minutes. This keeps it juicy. Garnish with fresh parsley before serving. Enjoy your zesty lemon pepper chicken delight! For the Full Recipe, check back at the top of the article. For juicy chicken, choose fresh, high-quality breasts. Look for firm texture and good color. Pat them dry before marinating. This helps the marinade stick well. A good marinade is key to flavor. The mix of lemon and spices creates a tasty dish. Marinate the chicken for at least 15 minutes. If you can wait, try for an hour. This extra time lets the flavors soak in deeply. You can even marinate it overnight for a stronger taste. Just keep it in the fridge during this time. Use a baking sheet lined with parchment paper. This helps with cleanup and prevents sticking. A whisk is great for mixing the marinade. An instant-read thermometer is also useful. It tells you when the chicken reaches 165°F (75°C). This ensures it's safe to eat. For serving, a sharp knife makes slicing easy. Don't forget to have a cutting board handy! {{image_2}} You can make this baked lemon pepper chicken even better. Try adding fresh herbs. Rosemary and thyme work well with lemon. You can mix in some paprika for extra flavor. If you like heat, add a pinch of red pepper flakes. These small changes can make a big difference. Want to switch things up? You can grill the chicken instead of baking it. Simply marinate the chicken as before, then place it on a hot grill. Cook each side for about 6-8 minutes. You can also use a stovetop skillet. Heat some oil in the pan and sear the chicken for about 5 minutes on each side. Both methods give a nice, smoky flavor. Pair this chicken with great side dishes. Roasted veggies make a colorful plate. Garlic mashed potatoes are creamy and comforting. You could also serve a fresh salad with lemon vinaigrette. Rice or quinoa adds a nice touch too. These sides balance the bright lemon flavor and create a lovely meal. Enjoy your cooking adventure! After you enjoy your baked lemon pepper chicken, let it cool. Place leftovers in an airtight container. Keep them in the fridge for up to three days. If you want the chicken to stay fresh longer, you can freeze it. To reheat, take the chicken out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes. Check that it’s warm all the way through. You can also use a microwave, but it may dry out. If you freeze baked lemon pepper chicken, wrap it tightly in plastic wrap. Then place it in a freezer bag. This helps to avoid freezer burn. It can stay fresh for up to three months. When you want to eat it, thaw it overnight in the fridge. Then reheat as mentioned above. Bake the chicken for 20-25 minutes at 400°F (200°C). Check the internal temperature. It should reach 165°F (75°C). The chicken will be juicy and tender when cooked properly. Yes, you can use bone-in chicken. Adjust the baking time to about 30-40 minutes. Always check the internal temperature. Bone-in chicken may take longer to cook. Lemon pepper chicken pairs well with many sides. Try roasted vegetables, rice, or a fresh salad. Mashed potatoes also make a great choice. Each adds flavor to your meal. Absolutely! This recipe is great for meal prep. Cook a batch and store it in the fridge. The chicken stays tasty for up to four days. Reheat it for quick lunches or dinners. You can find the Full Recipe in the article above. It includes all the steps and ingredients needed to create this delicious dish. Enjoy your cooking! This guide covered all you need for cooking chicken. We discussed key ingredients, cooking steps, and essential tips. You learned about flavor tweaks and storage tips too. Remember, the right ingredients and tools matter. They make your dish shine. With careful prep and cooking, you'll create tasty meals. Enjoy your cooking adventure and share it with friends!

Quick and Easy Baked Lemon Pepper Chicken

Discover the deliciousness of Zesty Lemon Pepper Chicken Delight! This easy recipe combines the brightness of lemon with savory spices for a mouthwatering meal. Perfect for a weeknight dinner, it features tender chicken breasts marinated in a zesty blend of olive oil, lemon juice, and seasonings, then baked to perfection. Ready in just 40 minutes! Click to explore this recipe and bring some zest to your dinner table today!
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Ingredients
  

4 boneless, skinless chicken breasts

3 tablespoons olive oil

Zest of 2 lemons

1/4 cup fresh lemon juice (about 2 lemons)

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons black pepper

1 teaspoon sea salt

1 teaspoon dried oregano

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, onion powder, black pepper, sea salt, and dried oregano until well combined.

      Place the chicken breasts on a baking sheet lined with parchment paper.

        Pour the lemon pepper marinade over the chicken, ensuring each breast is well coated.

          Let the chicken marinate for at least 15 minutes. If you have more time, marinate for up to 1 hour in the refrigerator to enhance the flavors.

            Bake the chicken in the preheated oven for 20-25 minutes or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (75°C).

              Once cooked, remove the chicken from the oven and let it rest for 5 minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4