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Lemon-Pepper Chicken Breasts
Lemons are bright and bold, and pack a punch. For me, they also evoke memories of warm summer days and bright sunshine. Whenever I eat this simple-to-make lemon-pepper chicken, I can almost feel the warm sun beating down on me. The tartness of the lemon becomes almost sweet as it cooks, and the pepper adds heat. Everyone in my family loves this dish, so I make it year-round. Paired with Creamed Spinach, this is a well-rounded meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
Scale
- Marinade
- 6 tablespoons olive oil
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 2 tablespoons chopped fresh oregano
- 2 garlic cloves, grated
- Chicken
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 lemons
Instructions
- Preheat the oven to 375 degrees F.
- For the marinade: Whisk the oil, lemon zest and juice, dried oregano, and salt together to emulsify. Whisk in the fresh oregano and garlic.
- For the chicken: Coat a large roasting pan with the olive oil. Place the chicken in the roasting pan, season it with salt and pepper, and pour the marinade on top.
- Grate the zest from 1 lemon and set aside, then cut both lemons in half and add to the pan.
- Roast until the chicken is fully cooked, about 30 minutes. Remove the chicken, turn the oven to broil, then return the chicken, and broil for a few minutes, until the outside is golden and slightly crisp.
- Garnish with salt, pepper, and the reserved lemon zest and serve.
