I love lemon pepper chicken! It is one of my favorite things to order when we ever go out to eat...that's if I can find it. I haven't had much luck in my search for a well balanced lemon pepper seasoning. They're either too salty or way too peppery. Balance is key. When I had a multitude of lemons in my house, I thought "why not make my own lemon pepper season?!?"
I did and it was super easy ...and delicious if I must say so myself!
Here's a quick how to:
Zest your lemons.
Mix in salt and pepper to your liking.
(I tasted a long the way to make sure it was right)
Pop it in the oven at a low 250 degrees for about 20 minutes to dry it out.
Store in an air tight container or use it right away like I did.
I think if you ask any chef or desired cook, they'll tell you that the best part of any citrus fruit will be the zest. The oils pack so much zing and bring out the best in any meal! When I made my LP Chicken, it turned out so fresh and just yummy! Mike gave me kuddos for my success and we agreed it was a new favorite. So, I thought I'd share.
Lemon Pepper Chicken
2 T lemon pepper seasoning
1 t minced garlic
2 T olive oil
2-3 chicken pieces (we used 2 quarters and 1 breast)
Mix the first 3 ingredients together in a bowl or on a plate.
I put the season under the skin. This makes the meat juicy and full of flavor and keeps from having crispy skin and tasteless meat. The skin is the flavor holder...but it works both ways.
Bake your chicken covered for 15 minutes at 400. Then uncover and bake another 40 until done. Occasionally baste the chicken with the juices in the pan.
When it's finished, you'll have some pretty chicken to admire or tear up. Totally your choice! *wink*
Serve it up with some sauteed squash and sweet onions and you meal will be taste-r-rific!
This would also be super easy to cook on the grill..even the veggies.
I hope you enjoy!