Forget store bought Lemon Pepper seasoning. The best way to make homemade Lemon Pepper Chicken is with lemon zest (no juice!), black pepper, garlic and olive oil. Simple, fragrant and delicious. Make this with any cut of chicken you want, grill it, bake it or sear it.
So simple and easy to make, you can make this tonight!
Two of the most popular flavors, black pepper and lemon, are perfectly blended together in this versatile seasoning for the ultimate chicken recipe. Our Lemon & Pepper Seasoning also goes great with meat, fish and seafood salad!
It is spring so I like to lemon all the things. Actually I love lemon all year round but I like to take advantage of it while it is popular. My favorite spice to use is the lemon pepper spice. I love lemon with some pepper and it really takes this chicken to a whole different and delicious level.
This recipe is so easy to make. And it seems so impressive. I bake the chicken in the oven and then I broiled the tops so they could get that nice crisp edge and tender and juicy center.
4 bone-in chicken breast halves or 4 chicken pieces
1 medium onion
3 tablespoons olive oil
1 tablespoon minced garlic ( or fresh)
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
2 tablespoons fresh ground pepper
Put chicken into a large bowl.
In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds).
Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade.
Use hands or tongs to turn chicken over and coat it with the marinade.
Marinate for 12 hours or overnight.
Heat oven to 500 degrees.
Put chicken skin side up on a shallow, medium-sized roasting pan.
Place reserved lemon rinds into pan.
Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through.
Discard lemon rinds. Serve with remaining marinade.
Chewy Keto Chocolate Cookies Recipe
Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.