Baked Lemon Pepper Chicken

5 from 1 vote

This baked lemon pepper chicken is juicy, flavorful, and made with simple ingredients. Fresh lemon and bold pepper create a bright, savory taste that pairs perfectly with tender chicken. It’s an easy, family-friendly option for a quick weeknight dinner.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Main Dish

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Mariam Ezzeddine

Ingredients

2 lb chicken legs
4 tablespoons olive oil
2 tablespoons lemon pepper seasonings
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon garlic powder
1 tsp lemon zest optional
Parsley to garnish
Lemon wedges to garnish

Instructions

Preheat the oven to 400 degrees F. Line a baking tray with aluminum foil and place a rack on top of it. Set it aside.
Pat dry the chicken legs with a kitchen towel and transfer them to a ziplock bag.
Drizzle the oil over the chicken legs and massage by sealing the ziplock bag.
Sprinkle the lemon pepper seasoning, lemon juice, salt, and garlic powder over the chicken legs. Massage the chicken legs again to ensure they are evenly coated, then marinate for at least 1 hour.
Arrange the chicken legs over the rack on the prepared baking tray, ensuring they are spaced apart.
Place the baking tray in the oven and bake for 35-40 minutes, or until the chicken legs are cooked through and golden brown.
Once done, transfer the baked chicken legs to a serving platter and garnish with parsley. Serve with lemon wedges on the side.

Notes

- Pat the chicken legs dry with paper towels before seasoning.

- Make sure your oven is fully preheated to 400°F to achieve that golden, crispy skin.

- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) for safe consumption.

- Let the chicken rest for 5 minutes covered with foil wrap before serving.

Nutrition