Lemon Pepper Chicken
Can you imagine an easier recipe for Lemon Chicken? We can’t! This makes a great weeknight dish. You can try serving with Cheesy Spinach Rice Pilaf alongside.
- 1/4 cup extra virgin olive oil (EVOO), plus 2 tablespoons, if roasting the chicken
- 2 lemons, divided
- 3-4 cloves garlic, finely grated or pasted
- 1 teaspoon freshly ground black pepper
- 1 3-4-pound chicken, skin removed and cut into 8 pieces
Pre-heat the oven to 450°F or a grill or grill pan over medium-high heat.
In a large mixing bowl, whisk together the EVOO, the zest and juice of one lemon and the garlic and black pepper. Season the chicken well with salt and toss it into the bowl. Marinate the chicken for 15 minutes. Wash your hands after handling the raw poultry.
If roasting the chicken, place a large, cast iron skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sear the chicken, meat side-down, until golden brown, about 5 minutes, then turn it over and transfer the pan to the oven. Roast until cooked through, about 15 minutes.
If grilling, grill the chicken until marked and cooked through, 8-10 minutes per side.
Squeeze the juice of the remaining lemon over the cooked chicken.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.