I came in to work today trumpeting “TGI…T!” One of my coworkers responded with “So Happy It’s Thursday!” which made me laugh. The reason for our good spirits is that our office is closed tomorrow, giving us a 3-day weekend. Yay!
Anyhoo, on to today’s recipe, which can be described in two words: easy and delicious.
I don’t know if there’s a “classic” recipe for Lemon Pepper Chicken because I didn’t bother to try and find one. Faced with some chicken parts, a couple of lemons on my counter, the pepper mill and not a CLUE as to what else I could do with it, I just started winging it.
And pretty much hit a home run – the chicken was juicy and flavorful and lemony and peppery. Pretty much everything you’d want from lemon pepper chicken.
This was great served with roasted Japanese sweet potatoes and Swiss chard sauteed in ghee with garlic, and the entire dinner is Whole30 compliant.
- 1 whole chicken, about 3 pounds, cut into pieces
- 2 medium lemons, juiced and zested (rinds reserved)
- salt, to taste
- 2 tablespoons freshly ground black pepper, or to taste
- Preheat oven to 375 F.
- Lay out the chicken pieces in a 9″ x 13″ baking dish and pour the lemon juice over the chicken. Sprinkle liberally with salt, then the lemon zest, and finally the pepper, coating the pieces well. Tuck the reserved lemon rinds under and around the chicken pieces.
- Baked, uncovered, for 30 to 45 minutes, basting once or twice with the accumulated liquid, or until the chicken is golden brown and the juices run clear when pierced with a fork.
- Discard the lemon rinds before serving.
- Nutrition (per serving): 336 calories, 24.1g total fat, 110.4mg cholesterol, 104.1mg sodium, 360.2mg potassium, 4.4g carbohydrates, 1.9g fiber, <1g sugar, 26.4g protein