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Lemon Pepper Chicken

This is a fresh, basic lemon-pepper chicken but instead of that crummy dried powder seasoning, we're making it from scratch for something a little more special.

Lemon-pepper chicken

Being in NYC and without a grill (which I would've normally recommended), instead we're using a broiler for this one.  Also, you can use a baking dish but for the best result, use a heavy, well-seasoned cast iron skillet - they distribute the heat much more evenly and give the chicken a nice crust.

4 boneless chicken thighs
2 lemons
1/2 tsp coarse sea salt
Fresh ground pepper
1 1/2 Tb butter
1 tsp fresh chopped parsley

Preheat the broiler (low setting) and put a seasoned cast iron skillet in it. Squeeze one lemon into a ceramic or glass bowl, add a good 1/2 tsp of pepper and the salt.  Add the chicken breasts and marinate for 5 minutes while the oven heats.

Lemon-pepper chicken in cast iron skillet

When hot, put the chicken into the skillet and put back into the broiler.  Broil for 15 minutes on low.  Squeeze the other lemon over the chicken and drop the butter into the pan, then crank it to high. Broil for 2-4 more minutes until golden brown.

Serves well with rice and a vegetable or salad of choice.

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