Easy lemon-pepper roasted chicken

Easy lemon-pepper roasted chicken

Sometimes we forget that the most simple dishes can be the absolute best tasting. This simple meal uses less-expensive chicken thighs, and the bones are used later for chicken stock as well, making this the dish that keeps on going.  See that crispy chicken skin dusted with pepper? It tastes even better than it looks.

If you want your kids to eat more protein, this is an irresistible dish.


3 pounds skin-on chicken thighs (boneless or with the bone) (purchase pastured chicken here)

1 teaspoon lemon-pepper (purchase here or make your own)

1/2 teaspoon sea salt (purchase sea salt here)



2 shallow casserole dishes or rimmed baking sheets



Preheat oven to 350*.  Lay chicken, touching but not overlapping, skin side up on the baking sheets or casserole dishes.  Sprinkle with sea salt and lemon pepper.  Bake for 60 minutes for bone-in chicken, 40 minutes for boneless chicken, on the middle rack, turning the trays once to keep the chicken cooking evenly.  Check for doneness by piercing one chicken thigh and seeing if the pink is gone and the juices are clear.

Serve while hot, or cool to touch and remove bones before serving. Reserve bones to make chicken stock (recipe).

Side dish suggestions: 

Southern-Style Grain Free Biscuits

Quick Sugar Pea Saute


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