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Easy Baked Garlic Lemon Pepper Chicken Recipe
Ash Tyrrell

Easy Baked Garlic Lemon Pepper Chicken Recipe

I have to admit, I’ve fallen in love with this easy baked garlic lemon pepper chicken recipe. I made it last week, and the flavors completely blew me away. The chicken comes out juicy, tender, and perfectly seasoned every time.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Cuisine: Easy Baked Garlic Lemon Pepper Chicken Recipe
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – I always use fresh chicken rather than frozen for the juiciest results.
  • 3 tablespoons olive oil – adds richness and helps the seasonings stick perfectly.
  • 4 garlic cloves minced – fresh garlic gives a sharper, more aromatic flavor than pre-minced.
  • 1 teaspoon lemon zest – I zest the lemon just before cooking for maximum citrus brightness.
  • 1 teaspoon black pepper – freshly cracked black pepper works best for a punchy flavor.
  • 1 teaspoon salt – helps bring out all the natural flavors.
  • 1 teaspoon paprika – optional but it adds a lovely color and mild smokiness.
  • 1 tablespoon lemon juice – fresh-squeezed juice makes the chicken taste zesty and fresh.
  • 2 tablespoons chopped parsley – adds a fresh herbal note and makes the dish visually appealing.

Method
 

  1. I start by patting the chicken breasts dry with paper towels. This helps the seasoning stick and ensures the chicken browns nicely.
  2. In a bowl, I combine olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and paprika. I like to mix it thoroughly so every piece gets coated evenly.
  3. I rub the marinade over each chicken breast, making sure every part is covered. For best results, I let it marinate for at least 10–15 minutes, though longer is even better.
  4. I preheat the oven to 200°C (400°F). Then, I place the chicken in a baking dish and bake for 25–30 minutes until the internal temperature reaches 75°C (165°F).
  5. Once baked, I sprinkle fresh chopped parsley over the chicken and a little extra lemon zest. It looks vibrant and smells amazing—ready to dig in!

Notes

  • I always pat the chicken dry before seasoning; it makes a huge difference in texture.
  • I zest the lemon right before cooking for the freshest citrus flavor.
  • I don’t skip resting the chicken for 5 minutes after baking; it keeps the juices locked in.
  • I like adding a splash of chicken broth to the baking dish halfway through for extra moistness.
  • I use fresh garlic instead of pre-minced—it’s worth the extra minute of prep.