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Baked Lemon Pepper Chicken

Super easy to make lemony and peppery chicken that is great over rice, potatoes, or cheesy polenta.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 Thighs

Ingredients

  • ¼ Cup Diced Onion
  • 1 Clove Garlic grated
  • 1 Sprig Thyme
  • 1 Tablespoon Olive Oil
  • ½ Cup Vegetable/Chicken Stock
  • Juice of 1 Lemon
  • Pinch of Salt
  • 1 ½ Teaspoon Black Pepper
  • 6 Boneless Skinless Chicken Thighs
  • 3 Slices of Lemon
  • Zest of 1 Lemon
  • Fresh Basil chopped (optional)

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a medium/large baking dish, combine onion, garlic, thyme, olive oil, stock, lemon juice, and ½ teaspoon black pepper. Give a little mix.
  3. Nestle the chicken thighs down in the sauce. Season the chicken thighs with salt, teaspoon of pepper, and lemon zest. Top three of the thighs with lemon slices.
  4. Bake chicken for 45-50 minutes until internal temperature is 165 degrees F. Remove the thyme stem. Top with chopped basil and then serve.
  5. Chicken and sauce goes great over rice, mashed potatoes, or cheesy polenta.