Lemon Pepper Chicken

This Lemon Pepper Chicken served with Couscous is the answer to all your dinner questions.

After a long day, I want nothing more than to order. But then I think: I have to do the adult thing and the best thing I can think of is a really easy dinner to make. Something quick and delicious that requires minimal prep and maximum chilling time. Let’s be real, chicken and carbs are always the answer.

What is lemon pepper chicken?

The name is pretty self-explanatory: lemon, pepper and chicken. The name comes from the seasoning, creatively named “lemon pepper.” Most lemon pepper chicken is simply chicken sprinkled with store-bought lemon pepper. Store-bought lemon pepper is made from granulated lemon zest and crushed black peppercorns. The store-bought version sometimes contains things like salt, sugar, granulated garlic, and citric acid. It’s a pretty easy flavor profile to imitate. As easy as it would be to toss it with a little seasoning, making this Lemon Pepper Chicken is just as simple and a thousand times more delicious.

Think: fresh, juicy lemon slices, with help from the heat of the oven, becoming jammy and extra sweet while mixing them with flavorful chicken juices to create the most delicious sauce. The sauce is pure gold and perfect to accompany couscous (or rice!). These little chewy grains absorb it and turn into tiny little bits of pure flavor.

Lemon Pepper Chicken with Lemon-Dill Couscous Step 5

How to Make Lemon Pepper Chicken

Preparation. Remove the bone-in skin of the chicken thighs from the refrigerator and place them in a baking dish. Season them with salt and pepper and let them hang and temper on the counter while you finish your preparation.
Heat. Turn on the oven – we want it hot, 450°F so the chicken is nicely browned on top and the lemons caramelize and release all their juice.
Chop and mix. While the oven is heating and the chicken is tempering, peel 2 shallots and cut them in half. Wash a little dill, roughly chop it and set aside. Wash and zest a lemon, reserving the zest for later. Cut the lemon in half. Thinly slice half the lemon and place the slices in the baking dish with the chicken. Squeeze the remaining half of the lemon into a small bowl. Mix the olive oil, oregano and a pinch of salt and pepper with the lemon juice.
Cook. Your oven should now be hot. Pour the lemon-pepper sauce into the baking dish and place on the middle rack of the oven and roast for 20 to 30 minutes, depending on size, or until cooked through.
Boil. When the chicken is almost finished cooking, it’s time to prepare the couscous. Bring a pot of salted water to the boil. When it is bubbling, remove the pan from the heat, add your couscous, cover and let it steam.
Down. When the couscous is cooked, remove the lid, mix, season with salt and pepper. Toss with olive oil and your prepared dill and lemon zest.
Serve. When the chicken is cooked, serve by pouring these delicious lemon, pepper and chicken juices over the couscous. Appreciate!

Lemon Pepper Chicken with Lemon Dill Couscous Recipe | www.iamafoodblog.com

Lemon Pepper Chicken Ingredients

chicken – bone-in and skin-on chicken thighs please! Not only are they generally the cheapest cut of chicken, but they happen to be the tastiest and most indulgent. The skin and bones prevent the chicken from overcooking. If you must, you can definitely use boneless, skinless thighs or even chicken breast, but watch the time, they will cook much faster.
olive oil – use the right things, but not the ones you don’t heat. That is, use a high heat olive oil, not a finishing olive oil. As always, an extra virgin olive oil with a light, mild flavor, without assertiveness, that will fade into the background, will taste best.
oregano – oregano adds a warm, earthy, lemony, and slightly peppery flavor to this dish.
shallots – I love shallots because they are delicate and sweet with a less oniony flavor. Plus, their pretty purple color adds ambiance.
lemon – a fresh lemon will give us some zest (with all those amazing lemon oils) and juice.
pepper – freshly cracked black pepper is what you want here. Freshly cracked pepper has that amazing floral, earthy, spicy flavor we’re looking for. I’m not specifying the amount of pepper in this recipe because really, it’s up to you! I know some people find black pepper spicy and others find it incredibly mild. Add pepper to your desired taste. That being said, Mike and I are black pepper fans and recently purchased some Extra fat Tellicherry pepperthe best of the best of peppercorns. They’re punchy, bold and incredibly peppery.
couscous – little balls of pasta that are hearty and fun to eat, more info on couscous below!
dill – a little chopped dill adds a herbaceous burst to your couscous, making it irresistible.

What to Serve with Lemon Pepper Chicken

Personally, I think couscous goes perfectly with lemon pepper chicken. It’s hearty, quick to prepare and fun to eat. Of course you can’t go wrong with rice Or roasted potatoes either!

What is couscous?

Contrary to popular belief, couscous is not a cereal, it is a pasta! If you’re not too familiar with couscous, you’re in for a treat. Couscous are small steamed balls of crushed semolina. It is usually served with a stew or in salad. They are light and fluffy and look like tiny little rough shaped balls of pasta.

Most couscous sold in stores in North America is pre-steamed and dried, making it virtually instant. All it takes is a quick five minute steam, making it much faster than rice, pasta or other grains. You can find couscous in the rice and cereal section or online.

Lemon Pepper Chicken with Lemon-Dill Couscous Step 4

How to cook couscous

Measure the amount of couscous you want to make, then add exactly the same amount of water to a pot or saucepan with a lid. Bring the water to a boil and when it boils, add the couscous, cover the pan, then remove from the heat. Let the couscous steam for 5 minutes, then remove the lid and stir. Your couscous is ready!