Lemon Pepper Chicken

Lemon Pepper Chicken might be a good recipe to expand your main course collection. This recipe serves 2 and costs $1.59 per serving. One serving contains 655 calories, 43g of protein, and 50g of fat. This recipe from Norecipes requires black pepper, extra virgin olive oil, lemons, and thyme. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and ketogenic diet. Overall, this recipe earns a solid spoonacular score of 64%. Lemon Pepper Chicken Wraps with Lemon Pepper Sauce #WeekdaySupper #SauteExpress, Lemon Pepper Chicken with Garlic – make garlicky chicken easily in the oven, and Lemon-Pepper Chicken are very similar to this recipe.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut the legs in half at the joint so you have a drumstick and a thigh.Sprinkle the chicken evenly with the salt and then drizzle with the olive. Zest one lemon onto the chicken and then pluck the leaves off the sprigs of thyme onto the chicken. Toss the chicken so that each piece is evenly coated with the lemon zest and thyme. Let this rest for 15 minutes. Put the oven rack in the middle position and preheat to 425 degrees F (220 C). Place an oven-safe wire rack on a baking sheet and sprinkle the chicken with freshly ground black pepper before laying the pieces skin-side up on the rack. Roast the chicken until the skin is golden brown and the an instant read thermometer poked into the thickest part reads 165 degrees F (73 C), about 20 minutes. Remove from the oven and zest some more lemon zest onto the chicken before serving.

 

Step by step:

1. Cut the legs in half at the joint so you have a drumstick and a thigh.Sprinkle the chicken evenly with the salt and then drizzle with the olive. Zest one lemon onto the chicken and then pluck the leaves off the sprigs of thyme onto the chicken. Toss the chicken so that each piece is evenly coated with the lemon zest and thyme.

2. Let this rest for 15 minutes.

3. Put the oven rack in the middle position and preheat to 425 degrees F (220 C).

4. Place an oven-safe wire rack on a baking sheet and sprinkle the chicken with freshly ground black pepper before laying the pieces skin-side up on the rack. Roast the chicken until the skin is golden brown and the an instant read thermometer poked into the thickest part reads 165 degrees F (73 C), about 20 minutes.

5. Remove from the oven and zest some more lemon zest onto the chicken before serving.

Nutrition Information:

covered percent of daily need

 

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