Title: The Historical Roots of Easy Lemon Pepper Chicken
Do you know what the first dish was that was ever seasoned with black pepper? We might never know for sure, but the history of pepper dates back to ancient Egypt. Historical records suggest that it was used in the embalming process and was also used as currency. With its Middle Eastern origins, pepper was also a status symbol in medieval Europe. It wasn’t until the voyages of Christopher Columbus and other European explorers that it became more widely available throughout Europe and other parts of the world.
Lemons, on the other hand, have a long and interesting history that dates back to the Roman Empire. The fruit was originally thought to come from the Indus Valley in India, and was brought to Rome via Persia. Over time, lemons became a popular commodity throughout Europe and were used for medicinal purposes, as well as in cooking.
Fast forward to modern times. Easy Lemon Pepper Chicken is a dish that takes inspiration from the past but is perfect for busy modern-day life.
This recipe is a delight for everyone who cherishes simplicity in their meal preparation. The flavorful blend of lemon zest, lemon juice, freshly ground black pepper, garlic powder, onion powder, dried oregano, and thyme is what makes this dish stand out. The chicken breasts are baked to perfection, and the aromatic blend of spices in the marinade makes for an incredibly enticing aroma.
Whether you’re in the mood for a quick and easy weeknight meal or you’re entertaining guests, this recipe is sure to please. Serve it alongside your favourite vegetables or pair it with a fresh salad, and you’re golden.
So, the next time you want to whip up a mouth-watering dish, why not give Easy Lemon Pepper Chicken a try? With its intriguing history and delicious taste, it’s sure to be a hit with your family and friends.
Ask the Chef: Pro Tips for making Easy Lemon Pepper Chicken
Pierce the Chicken for Better Flavor
To allow the marinade to penetrate the chicken more deeply, you can pierce each chicken breast with a fork before adding it to the baking dish. Be sure to pierce the chicken all over to ensure a consistent flavor.
Dried vs Fresh Herbs
While fresh herbs can give you a brighter, more pronounced flavor, you can certainly use dried herbs in this recipe if you don’t have fresh on hand. Dried herbs also have a more concentrated flavor, so you’ll need less of them than you would for fresh herbs.
Baste the Chicken
While the chicken is cooking, you can try basting it with the marinade once or twice to keep it moist and flavorful. You can use a spoon or a basting brush to apply the marinade to the chicken in the middle of cooking.
Use a Meat Thermometer
To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. Chicken should be cooked to an internal temperature of 165°F. If you don’t have a meat thermometer, you can cut into the thickest part of one of the breasts to check for doneness.
Add More Lemon for Zestier Flavor
If you love citrus flavors and want to ramp up the lemon factor in this dish, feel free to add more lemon zest or juice to the marinade. You can also add a little lemon zest to the top of the chicken before baking for additional zing.
Marinate in Advance
For a more intense flavor, you can prepare the marinade and coat the chicken breasts, then let them marinate in the refrigerator for a few hours or overnight before baking. This will also help tenderize the meat.
Serve with Fresh Herbs
Garnish with fresh herbs like parsley or basil before serving to add some brightness and color to the dish.