Easy Lemon Pepper Chicken One-Pan Recipe
A flavorful and easy one-pan chicken dish with lemon and pepper, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Mixing Bowl
- Oven-safe Skillet
Ingredients
Chicken Thighs
- 4 pieces Chicken thighs, bone-in and skin-on Provides juicy texture and rich flavor.
Lemon Juice
- 2 large Lemons, juiced Adds brightness and helps tenderize the chicken.
Lemon Zest
- 1 large Lemon, zested Provides concentrated lemon aroma.
Black Pepper
- 2 teaspoons Freshly ground black pepper Brings spiciness to the dish.
Garlic
- 3 cloves Garlic, minced Adds savory depth.
Olive Oil
- 2 tablespoons Extra virgin olive oil Used for sautéing and adds richness.
Salt
- 1 teaspoon Salt Enhances all flavors.
Vegetables (optional)
- 1 cup Favorite vegetables (e.g., bell peppers, zucchini) Absorb delicious juices from the chicken.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine lemon juice, lemon zest, minced garlic, olive oil, salt, and black pepper. Whisk until well blended.
- Pat the chicken thighs dry with paper towels.
- Place the chicken thighs in the bowl with the marinade, ensuring each piece is well coated. Marinate for at least 15-30 minutes.
- Prepare your vegetables by chopping them into bite-sized pieces.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 5-7 minutes.
- Flip the thighs over, add the prepared vegetables around the chicken, and pour any remaining marinade over the top.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Serve hot, garnished with fresh herbs if desired.
Notes
Consider adding different vegetables or spices for variations. Serve with rice or a salad for a complete meal.