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Lemon Pepper Roasted Chicken Breast

This lemon pepper roasted chicken breast delivers juicy, perfectly seasoned chicken with a bright citrus punch – made with fresh lemon zest, cracked black pepper, and simple pantry spices. Ready in 40 minutes with minimal cleanup, it's the ideal easy lemon pepper roasted chicken breast for weeknight dinners or high-protein meal prep. No marinating, no fuss.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 680-900 g boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1½ tsp fresh lemon zest from 1 large lemon
  • Juice of ½ lemon
  • 2 tsp freshly cracked black pepper
  • 1½ tsp kosher salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp smoked paprika

Method
 

  1. Set your oven to 425°F and move the rack to the center.
  2. Mix lemon zest, black pepper, kosher salt, garlic powder, onion powder, and smoked paprika in a small bowl.
  3. Get the chicken dry with paper towels, and then brush olive oil on all sides.
  4. Press seasoning blend firmly onto both sides of each breast. Squeeze lemon juice over the top.
  5. Arrange on a wire rack over a rimmed baking sheet, leaving space between pieces.
  6. Roast for 22–28 minutes until the lemon pepper roasted chicken breast reaches 165°F (74°C) internally.
  7. Wait 5 minutes after cooking, then cut and serve.

Notes

I've made easy lemon pepper roasted chicken breast probably a hundred times, and the version with fresh lemon zest (not jarred, not bottled lemon pepper blend) tastes like a genuinely different dish. Brighter. More alive.
One trick: after seasoning, let the chicken sit uncovered in the fridge for 30 minutes before roasting. The salt draws out a little moisture, which gets reabsorbed – and you end up with noticeably more flavorful meat. Thirty seconds of extra effort, real results.
Servings: 4
Course: Main Course
Cuisine: American
Calories: 270