Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner

Easy Baked Lemon Pepper Chicken is a quick, healthy dinner idea that’s better than takeout. After making this many times, I’ve perfected the crispy skin and juicy meat. The tangy lemon pepper sauce is irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Thanksgiving Salad with Roasted Butternut Squash and Cranberries and Quick Mushroom and Kale Breakfast Skillet Recipe.

What You'll Need for Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 bone-in, skin-on chicken thighs
• 2 lemons
• 1 tablespoon black peppercorns
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon salt
• Lemon pepper sauce
• Garlic and herb seasoning
• Optional: Fresh parsley for garnish

How to Make Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the chicken: Pat the chicken thighs dry with a paper towel. Season both sides with salt and freshly cracked black pepper.
3. Brown the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes.
4. Add aromatics: Finely chop the garlic and thinly slice one lemon. Add them to the skillet with the chicken.
5. Bake the chicken: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Make the sauce: While the chicken is baking, juice the remaining lemon and mix it with the lemon zest and olive oil. Once the chicken is done, pour this mixture over the chicken in the skillet. Let it rest for 5 minutes before serving.

Storing & Reheating Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and make the sauce ahead of time. Store separately in the fridge. Bake as directed when ready to serve.

Freezing Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner

Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may become soggy.

Recipe Notes

• Chef tip: For a spicier version, add some red pepper flakes to the sauce.
• Best substitution: Use bone-in, skinless chicken thighs or drumsticks for a healthier version.
• Make-ahead: This recipe can be made ahead and reheated as directed.
• Scaling: Easily double or triple the recipe for a larger crowd.
• Troubleshooting: If the chicken skin isn't crispy, broil it for 2-3 minutes after baking, watching closely to prevent burning.

Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Healthy

Ingredients

Main Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 lemons
• 1 tablespoon black peppercorns
• 4 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon salt

Seasonings

• Lemon pepper sauce
• Garlic and herb seasoning

Optional Toppings

• Fresh parsley for garnish

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the chicken: Pat the chicken thighs dry with a paper towel. Season both sides with salt and freshly cracked black pepper.
3. Brown the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and cook for another 2-3 minutes.
4. Add aromatics: Finely chop the garlic and thinly slice one lemon. Add them to the skillet with the chicken.
5. Bake the chicken: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Make the sauce: While the chicken is baking, juice the remaining lemon and mix it with the lemon zest and olive oil. Once the chicken is done, pour this mixture over the chicken in the skillet. Let it rest for 5 minutes before serving.

Notes

• Chef tip: For a spicier version, add some red pepper flakes to the sauce.
• Best substitution: Use bone-in, skinless chicken thighs or drumsticks for a healthier version.
• Make-ahead: This recipe can be made ahead and reheated as directed.
• Scaling: Easily double or triple the recipe for a larger crowd.
• Troubleshooting: If the chicken skin isn't crispy, broil it for 2-3 minutes after baking, watching closely to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may become soggy.
• Make ahead: Prepare the chicken and make the sauce ahead of time. Store separately in the fridge. Bake as directed when ready to serve.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 22g
• Carbs: 4g
• Fiber: 0.5g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 140mg
• Sat. Fat: 4.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Baked Lemon Pepper Chicken for Quick Healthy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!