Baked Lemon Pepper Chicken Recipes

LEMON-PEPPER ROAST CHICKEN

Lemon-Pepper Roast Chicken image

This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.

Provided by Bridget

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h50m

Yield 12

Number Of Ingredients 11

Ingredients

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
2 stalks celery, roughly chopped
6 large green onions, green parts only, chopped
2 cloves garlic, peeled
cooking string

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).

Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g

BAKED LEMON PEPPER CHICKEN

Baked Lemon Pepper Chicken image

This is an old family recipe from a good friend of mine. The moment I tasted it, I had to have the recipe. It takes a bit of preparation, but is well worth it. I hope you enjoy it as much as I do!

Provided by Lulu 280529

Categories One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

6 boneless skinless chicken breasts
1 quart buttermilk or 1 quart whole milk
1 (15 ounce) container plain breadcrumbs
1 medium lemon, juice and rind of, freshly grated and squeezed
1/2 teaspoon coarse sea salt
1/2 teaspoon coarse pepper
1 cup unsalted butter

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.

Nutrition Facts : Calories 751, Fat 37.4, SaturatedFat 21.6, Cholesterol 156.3, Sodium 969.2, Carbohydrate 60, Fiber 3.3, Sugar 12.5, Protein 42.6

LEMON-PEPPER CHICKEN

Lemon-Pepper Chicken image

"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
2 tablespoons thinly sliced green onion
4-1/2 teaspoons lemon juice
1 tablespoon sherry or chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon lemon-pepper seasoning

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.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

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