1 hours and 30 min.
Servings Per Recipe: 4
Amount Per Serving
% Daily Value**
Total Fat 6g
Total Carbohydrate 3g
Vitamin A 1% Vitamin C 30%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Lemon Pepper Chicken
Date Added: June 16, 2011
A great, easy-to-make meal for a sunny spring day, or any other time - just the right amount of zest to pick your day up! With such a small amount of ingredients that you most likely have in your home anyway, there is no excuse not to make this delightfully zesty meal.
1. Preheat oven to 400 F. 2. With a vegetable peeler remove zest from lemon in strips and remove any white pith from strips. 3. Coarsely chop enough zest to measure 1 tablespoon, reserving remainder for another use. 4. Squeeze enough juice from lemons to measure 1/4 cup. 5. In a flameproof roasting pan combine juice and chicken, tossing to coat, and arrange chicken skin sides down. 6. Marinate chicken 15 minutes. In an electric coffee/spice grinder grind zest, peppercorns, and salt until finely chopped. 7. Arrange chicken, skin sides up, and pat lemon-pepper onto it. 8. Roast chicken in middle of oven, basting occasionally, until just cooked through, 45 to 50 minutes. 9. Transfer chicken to a platter and keep warm. 10. Add water to juices in roasting pan and simmer, stirring and scraping up any browned bits, until liquid is slightly thickened, about 2 minutes. 11. Pour sauce over chicken. Comments on Lemon Pepper Chicken Recipe:
This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Poultry, Citric Acid allergies.