Picky eaters, kids, and adults alike will approve of this buttery, lemon-pepper baked chicken recipe. I know this, because I am a former picky eater, and my mom made a rendition of this almost every night of my childhood. Back in the '90s, she relied on
I used skin-on chicken breasts; however, this recipe can be made with skinless chicken breasts as well.
I prefer the clean taste of ghee, or clarified butter, when roasting chicken, as it can withstand high heat without burning. However, regular butter also works in this recipe.
- 2 boneless chicken breasts
1 1/2 tablespoons ghee (or butter)
1 lemon, preferably Meyer, zest only
Hefty pinch of salt
Pepper, to taste
- Preheat the oven to 450°. In a small casserole dish, lay the chicken breasts flat, dot with ghee (or butter), sprinkle with lemon zest, and liberally season with salt and pepper.
- Roast for 20 minutes. Allow chicken to rest for up to 15 minutes before serving.
- Main Dishes
- Serves 2