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This laid-back lemon pepper chicken bakes right in your oven and lets you chill while it cooks. That hit of fresh lemon and the bold crust make it a fave, especially when you just want something quick and easy.
The first time I made this after a crazy workday, it became my go-to when I’ve got people coming over and want everyone happy. Nobody stops at just one piece.
Ingredients
- Chicken thighs or drumsticks: pack in flavor, plus they stay juicy from the oven. Try to buy skin-on, not-too-big pieces—the skin gets super crispy.
- Lemon pepper: adds that tangy, zingy lift. Freshly ground lemon pepper really pops.
- Paprika: gives a warm color and more depth, smoked paprika works awesome for this.
- Garlic powder: brings a nice savory kick and goes amazing with lemon. Grab a good fresh powder with no weird extras.
- Onion powder: amps up the flavor and blends perfectly with the rest.
- Salt: makes everything better—try flaky sea salt or whatever fine salt you like.
- Italian herbs: add some Mediterranean vibes and more flavor layers.
- Olive oil: helps keep the chicken soft and brings a bit of crispiness after baking. Go for a good cold-pressed oil if you can.
- Lemon zest: makes it extra fresh and zippy, best with a good organic lemon.
- Lemon juice: more fresh flavor—use squeezed if possible for that bright hit.
Step-by-Step Guide
- Let it rest and serve:
- Pull the sheet out and let the chicken chill for about five minutes, so it stays juicy and comes off the bone cleanly. Serve right away.
- Bake it:
- Pop the tray in the center of your hot oven and bake the chicken about 40 to 45 minutes, until the outside’s golden and you’ve got at least 75 degrees inside.
- Lay it out on the tray:
- Set the oiled-up and seasoned chicken on a lined baking tray or ovenproof dish, skin side up, leaving space between each piece.
- Season generously:
- Shake your spice mix over the chicken, then use your hands to rub it in for full coverage and a killer crust.
- Marinate the chicken:
- Put your chicken pieces in a big bowl. Pour over the olive oil, lemon juice, and grated zest, making sure all the chicken gets coated.
- Mix the spices:
- Combine lemon pepper, paprika, garlic powder, onion powder, salt, and Italian herbs in a small bowl. Give it a good stir so it’s all even.
- Preheat the oven:
- Fire up your oven to 200°C top and bottom heat, so later your chicken cooks through and crisps up on the outside.
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What to Know
Packed with protein and plenty of filling power, this dish is easy to make ahead or even freeze. Thanks to all that lemon and spice, it’s still tasty the next day. What I dig most is the big hit of lemon zest—every time, it feels like family dinners outside in summer. My kid used to sneak the crispy skin off my plate when she was little!
Storage and Reheating
Pop leftovers in an airtight container in your fridge—they’ll be good up to three days. For best crunch, reheat in the oven at 160°C for about 10 minutes. Microwave works quicker but makes the skin soft.
Possible Swaps
No lemons left? Lime's fine, or use a splash of light vinegar with some lemon zest. Fresh garlic punches up the taste if you want, and if you’re missing Italian herbs, just toss in whatever—thyme, oregano or rosemary are all solid.
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How to Serve
I usually plate up this crispy chicken with some roasted veg, potato wedges, or just keep it simple with baguette and a bunch of greens. A cool yogurt dip with lemon juice and garlic is awesome on the side, and in summer, a handful of fresh basil on top is the best.
Cultural Background
Lemon and chicken are big in Mediterranean spots like Italy and Greece. Folks there love mixing citrus with herbs for laid-back family meals. This is my modern oven version for chilled evenings at home.
Common Recipe Questions
- → What part of the chicken works best?
Chicken thighs or drumsticks are a great pick, since they stay moist and soak up loads of flavor.
- → Can I make this without lemon juice?
Lemon really makes this dish pop, but lime juice also does the trick if you want that fresh kick.
- → How do I know if the chicken’s done?
The chicken is cooked through once the middle hits 74°C and the juices run clear.
- → What goes well on the side?
Try it with a fresh salad, roasted veggies, potatoes, or some fluffy rice.
- → Can I prep this ahead of time?
Yep, you can marinate the chicken ahead and keep it chilled. It’ll taste even richer that way.