Lemon Pepper Chicken (Printable version)

Tender juicy chicken with zesty lemon and cracked black pepper, roasted to golden perfection.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 pounds)

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly cracked black pepper
04 - 1 teaspoon sea salt
05 - Zest of 1 lemon
06 - Juice of 1 lemon (about 2 tablespoons)
07 - 2 garlic cloves, minced

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - Lemon wedges, for serving

# Directions:

01 - Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring better seasoning adherence and browning.
02 - In a large bowl, whisk together olive oil, black pepper, salt, lemon zest, lemon juice, and minced garlic until well combined.
03 - Add the chicken breasts to the bowl and toss to coat evenly. Let marinate for 10–15 minutes while preheating the oven or pan.
04 - Preheat oven to 400°F. Arrange chicken on a parchment-lined baking sheet. Roast for 20–25 minutes until internal temperature reaches 165°F.
05 - Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then cook chicken breasts 5–7 minutes per side until golden and cooked through.
06 - Let the chicken rest for 5 minutes before slicing to retain juices. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The marinade comes together in seconds but tastes like you planned all day
  • Lemon and pepper make anything feel fancy without the fuss
02 -
  • Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting
  • The zest holds all the intense lemon flavor, so do not skip it even if it seems fussy
03 -
  • Use a microplane or fine grater for the zest to avoid the bitter white pith
  • Let the chicken come to room temperature before cooking for more even results
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