Lemon Pepper Baked Chicken
My sister, Jinger, makes a yummy baked chicken that inspired this version of baked chicken that has become one of our favorites! Using chicken with the bone (vs. boneless) and basting with soy sauce makes it so moist!
10 lbs Chicken leg quarters, refrigerated (about 10 pieces)
Lemon pepper seasoning
Pat leg quarters dry with paper towels. Fill 2 large baking sheets with chicken. Baste chicken generously with soy sauce and sprinkle with lemon pepper. Bake at 350 degrees for 50 minutes, then raise temperature to 400 and back an additional 10 minutes.
<3 For Jinger’s original chicken recipe, visit her instagram “recipes” highlights: @jingervuolo
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Yum! definitely going to give this flavor profile a try. 🙂
My FAVORITE way to bake chicken is to spatchcock the whole bird and lay it skin side up on a foil-lined cookie sheet. Drizzle the bird with olive oil and rub 5 or 6 cloves of minced garlic all over. Then make a dry rub with salt, pepper, oregano, thyme, and plenty of paprika. Rub it all over the bird too.
Bake it at 375 until done. So tasty. And so cheap for a big family. When you spatchcock a chicken, it cooks in about half the time of a normal chicken, and ALL the skin gets nice and crispy. I throw the backbone on the pan too and save it for myself. Cook’s spoils. 😉
Thank you Jill for this recipe. We have Braggs Liquid Aminos which should work since we don’t have soy sauce.
I also want to thank you again for your wonderful post on personal devotions. Last night at Bible study we studied about the importance of having time for prayer and God’s Word.
Have a very blessed day!