Best 5 Lemon Pepper Baste And Bake Chicken Recipes

Lemon pepper baste and bake chicken is a classic dish that is both flavorful and easy to make. This delicious dish features tender chicken breasts or thighs coated in a zesty lemon pepper marinade and then baked to perfection. The result is a succulent and juicy chicken that is perfect for a weeknight meal or a special occasion. Whether you're a seasoned cook or a beginner, this recipe will guide you through the process of creating a mouthwatering lemon pepper baste and bake chicken that will surely impress your family and friends.

Let's cook with our recipes!

LEMON-PEPPER ROAST CHICKEN

Lemon-Pepper Roast Chicken image

This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.

Provided by Bridget

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h50m

Yield 12

Number Of Ingredients 11

Ingredients

4 tablespoons lemon-pepper seasoning
3 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon dried thyme
1 teaspoon salt
3 lemons
2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
2 stalks celery, roughly chopped
6 large green onions, green parts only, chopped
2 cloves garlic, peeled
cooking string

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g

LEMON-HERB BUTTER-BASTED CHICKEN

Lemon-Herb Butter-Basted Chicken image

Provided by Sandra Lee

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 stick butter
1 1/2 tablespoons lemon-herb chicken sauce mix (recommended: McCormick)
2 tablespoons lemon juice (about 1/2 lemon)
3 1/2 pounds whole chicken, quartered
Garlic salt, to taste (recommended: Lawry's)
Lemon pepper, to taste (recommended: Lawry's)

Steps:

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside.
Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste.
ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes.
INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes.

ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY

One-Pan Lemon Pepper Chicken Recipe by Tasty image

Here's what you need: aspargus, olive oil, salt, pepper, garlic, chicken breast, salt, pepper, dried oregano, lemon, parchment paper

Provided by Tiffany Lo

Categories Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

½ lb aspargus, trimmed
olive oil, to taste
salt, to taste
pepper, to taste
1 clove garlic, minced
1 chicken breast
salt, to taste
½ teaspoon pepper
½ teaspoon dried oregano
1 lemon, half for the juice, half for slices
parchment paper

Steps:

Preheat oven to 400°F (200°C).
Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
Tear off a sheet of parchment paper, large enough to fold into a packet.
Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
Enjoy!

Nutrition Facts : Calories 144 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 1 gram

LEMON AND BASIL BAKED CHICKEN

Lemon and Basil Baked Chicken image

Make and share this Lemon and Basil Baked Chicken recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup butter
1 clove garlic, minced
1 tablespoon Dijon mustard
1/2 cup dry breadcrumbs
1 1/2 teaspoons grated lemons, zest of
3/4 teaspoon dried basil or 3/4 teaspoon oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
2 large chicken breast halves

Steps:

Preheat oven to 375 degrees F.
Line baking pan with foil.
Melt butter over low heat and add garlic; saute 1 minute.
Remove from heat and stir in mustard.
Mix breadcrumbs, lemon peel, basil (or oregano), salt and pepper on a plate.
Turn chicken in butter mixture to coat, then turn in crumbs, coating completely.
Arrange skin side up in prepared pan.
Bake until chicken is cooked through, basting occasionally with leftover butter mixture, about 45 minutes.

Nutrition Facts : Calories 444, Fat 31.4, SaturatedFat 16.9, Cholesterol 107.4, Sodium 1072.7, Carbohydrate 21.1, Fiber 1.8, Sugar 2, Protein 19.4

LEMON-PEPPER CHICKEN

Lemon-Pepper Chicken image

"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
2 tablespoons thinly sliced green onion
4-1/2 teaspoons lemon juice
1 tablespoon sherry or chicken broth
1 tablespoon Worcestershire sauce
1/8 teaspoon ground mustard
1/8 teaspoon lemon-pepper seasoning

Steps:

Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.

Tips:

For a crispy skin, pat the chicken dry before seasoning it.
Use a flavorful oil, such as olive oil or melted butter, to brush on the chicken before baking.
Season the chicken liberally with salt and pepper. You can also add other spices, such as garlic powder, paprika, or thyme.
Make sure the chicken is cooked through before removing it from the oven. The internal temperature should be 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.

Conclusion:

Lemon pepper baked chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With just a few simple ingredients, you can create a flavorful and juicy chicken dish that the whole family will enjoy.