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Lemon Pepper Chicken Breasts

This lemon pepper chicken is equally perfect for entertaining or a quiet evening at home.

Lemon Pepper Chicken Breasts
Lemon Pepper Chicken Breasts
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There’s something so elegant about lemon pepper chicken. We just can’t stop making it for every occasion – casual and elegant alike! And there’s no reason to not make it all the time, because it comes together so easily. You’ll make a quick marinade, infusing bright flavor into this lemon chicken with lemon juice. The fresh ingredients do all the work, so you don’t have to.  You can sit back, relax, and serve this fantastic dinner to your favorite people. When they request that you make it again soon, you can happily say, “Of course!”

From the Chef: "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."
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Everyday Dinner Ideas: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love.


Preparation Time20 min

Cooking Time30 min


  • 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
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 2 lemons
  • Sprigs fresh oregano


  1. Preheat the oven to 375°F. Lightly coat a large roasting pan with olive oil.

  2. For the marinade: Whisk the oil, lemon zest and juice, dried oregano, and salt together to emulsify. Whisk in the fresh oregano and garlic.

  3. 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.

  4. Grate the zest from 1 lemon and set aside, then cut both lemons in half and add to the pan.

  5. Roast until the chicken is golden, crisp, and 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 skin is crisp.

  6. Garnish with oregano sprigs and reserved lemon zest and serve.

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I'm confused. the recipe says to use boneless, SKINLESS chicen then says at the end to "broil the chicken till the skin is crisp". The picture you show does not look like the top has been broiled or even browned. Without the skin it seems like broiling, or even browning would be a bad idea. It would just dry out and harden the chicken!


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