Baked chicken with lemon and pepper

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Baked chicken will always bring me back to my childhood. We probably ate it for dinner at least 3 nights a week served along with cooked bulgur wheat and a Syrian salad. And it was perfection every time.

Now that I'm a mom, I love serving baked chicken to my kids who love juicy chicken with crispy skin. One of the many reasons why baked chicken is such a wonderful dish is because it is extremely versatile. You can really season your chicken with whatever spice mix you have on hand. In fact, one of my favorite ways to season baked chicken is with cinnamon.

Prepare the chicken

To make this baked chicken with lemon pepper, I start by grating a lemon in a small bowl. Then, I add the juice of that same lemon, garlic, olive oil, salt and pepper.

Cooking tip: Grate the lemon before juice! It is too difficult to grate the lemon once you have squeezed it to death.

Then brush the lemon and pepper mixture over both sides of each chicken breast. Be sure to season the chicken generously because the chicken is quite tasteless on its own.

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Bake the chicken

To bake, pop the chicken in a 375-degree oven for 45 minutes to an hour. If you think about it, drizzle the chicken with some of the juices halfway through the cooking time. This will help you get crispy skin in the end.

Can I use chicken thighs or boneless chicken breasts?

Yes, you can, but the cooking time will change depending on the type of chicken you decide to bake. The best way to know when the chicken is ready is to use a meat thermometer.

How to know when the chicken is ready

The chicken is ready when it reaches an internal cooking temperature of 160 degrees.

Did the end work? Juicy, tender chicken with crispy skin on the outside and tasty chicken meat on the inside.

If you have leftovers, they are delicious the next day in a salad or on a sandwich. You can also mince the meat for use in soups, stews, or pasta.

Your fork is waiting.

Baked chicken with lemon and pepper

Chicken breasts are brushed with a little homemade lemon pepper and then baked until golden and crisp on the outside but tender and juicy on the inside.

Preparation time: 10 minutes Cook time 1 hour Total time 1 hour 10 minutes

Servings4 Calories 456kcal


  • 4 bone-in divided chicken breasts (skinless)
  • 2 tablespoons of olive oil
  • 1 lemon juice and zest of
  • 2 cloves of garlic
  • 1 tablespoon of salt
  • 2 teaspoons of black pepper


  • Preheat oven to 375 degrees and line a baking sheet with aluminum foil. Place the chicken breasts on a baking sheet and pat dry with a paper towel.
  • In a small bowl, mix all the remaining ingredients (oil through the pepper) and brush evenly on both sides of each chicken breast.
  • Bake until juices run clear, 45-60 minutes.

Chef's Notes:

Cooking tip: Grate the lemon before juice! It is too difficult to grate the lemon once you have squeezed it to death.


Serving: 1 chest | Calories: 456kcal | Carbohydrates: 1g | Protein: 47g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 1887 mg | Potassium: 510mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188 IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

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