Baked Lemon Pepper Chicken Recipes

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
• Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
• Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

BAKED LEMON PEPPER CHICKEN

Steps:

• pound each chicken breast flat (I found it easier to do this task between pieces of wax paper on my breadboard).
• place each piece of chicken in a bowl filled with the buttermilk and/or whole milk. let the chicken marinate in the milk for several hours (3-4). note: if you don't have the time to marinate, just dip in the milk and move on to the next step. marinating makes the chicken more moist.
• prepare the breadcrumb mixture as follows: place one (1) 15 oz. container of plain breadcrumbs in a large bowl. add salt and pepper to the crumbs. grate the rind of the entire fresh lemon and add to the crumbs. mix well. squeeze the lemon juice from the lemon and set aside to use later.
• pre-heat oven to 350 degrees. use 1/2 stick (4 tbsp.) of the unsalted butter to grease (2) two 9x13 jelly roll pans.
• dip each piece of chicken into the breadcrumb mix making sure to completely press-coat on both sides.
• place the coated chicken into the pans trying not to let the pieces touch one another. generally, only three pieces will fit in one pan.
• melt together: the remaining butter (1 and 1/2 sticks)and the freshly squeezed lemon juice. drizzle mixture over each piece of chicken.
• bake uncovered for 1 (one) hour. the edges of the chicken will become crispy and slightly dark from the drizzled butter/lemon mixture.
• serve with fresh cooked asparagus, potato of your choice (we like skillet cooked american fries), salad and bread.

LEMON-PEPPER CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.