Super Simple Lemon-Pepper Chicken
Easy weeknight chicken: seasoned boneless thighs baked in under an hour. Quick veggie steam tip included.
I'm a busy woman. It was a weeknight, and not one of my usual cooking nights, but I just got my order from the Spice House and was eager to try my International SF Blends.
Submitted by: Lydia from Chicago, IL
Yield: 4 pieces
- Season boneless, skinless chicken thighs and bake at 350°F for about 45 minutes, flipping once.
- Use a meat thermometer to confirm doneness at 165°F; swap seasonings like lemon-pepper or a citrus curry blend.
- Steam frozen veggies in a microwave-safe bag or container, season inside the bag, and add a teaspoon of butter to finish.
Preparation Instructions:
1. Preheat over to 350 degrees. Rinse chicken thighs, then pat excess water with a paper towel.
2. Poke chicken thighs with a fork several times.
3. Spray chicken thighs with non-stock cooking spray (or brush with oil). Sprinkle generously with Sunny Spain seasoning. Flip over with fork and repeat on unseasoned side.
4. Bake chicken thighs for 35 minutes, then flip over. Bake for another 10 minutes or until cooked through.
Serving suggestion: Serve with steamed veggies sprinkled with Sunny Paris seasoning and a tsp. of melted butter or margarine.
thespicehouse.com
More About This Recipe
To make super simple steamed veggies, I used Ziploc steamer bags. Filled it about halfway with a frozen, unseasoned veggie blend and microwaved the sealed bag for 2 minutes. Sprinkle veggies while they're still in the bag and drop in 1 tsp. of margarine (optional). Reclose the bag, then shake to coat.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Boneless chicken breasts cook faster and can dry out more easily. Bake at 350°F for about 20 to 30 minutes depending on thickness, or until the thickest part reaches 165°F. Check early to avoid overcooking.
How do I tell when the chicken is fully cooked?
Use an instant-read thermometer in the thickest part of the meat. The safe internal temperature is 165°F (74°C). If you do not have a thermometer, cut into the thickest piece and check that juices run clear and there is no pink.
My recipe mentions different spice blends. What can I substitute for Sunny Spain or Singapore Citrus Curry?
You can use lemon-pepper, a citrus curry, or any favorite poultry seasoning. Adjust amounts to taste and be cautious with added salt if your blend already contains sodium.
How can I get a crispier finish on skinless thighs?
Pat the thighs dry before seasoning, brush lightly with oil, then broil for 2 to 4 minutes at the end of cooking to add color and some crisp. Alternatively, sear the thighs skinless in a hot skillet for 2 minutes per side before finishing in the oven.
Is it safe to steam frozen veggies in a Ziploc bag in the microwave?
Only use bags that are labeled microwave-safe. If using a regular resealable bag, vent it and keep microwave time short. Safer options are microwave steam bags sold for cooking or a microwave-safe bowl covered with a vented lid or plate.
Can I make this ahead and reheat later?
Yes. Store cooked chicken in the fridge for 3 to 4 days or freeze for up to 3 months. Reheat in the oven at 325°F until it reaches 165°F, or slice and reheat in the microwave until steaming hot.
Should I add salt to the chicken?
A pinch of sea salt can enhance flavor, but check your seasoning blend first. Many commercial blends contain salt, so taste and adjust accordingly before adding extra.
How should I adjust oven time if I use convection or a different temperature?
If using convection, lower the cooking time or temperature by about 10 to 15 percent and start checking earlier. If you raise the oven temperature, cook time will drop, so watch the chicken and verify doneness with a thermometer.
Can I use chicken breasts instead of thighs?
Yes. Boneless chicken breasts cook faster and can dry out more easily. Bake at 350°F for about 20 to 30 minutes depending on thickness, or until the thickest part reaches 165°F. Check early to avoid overcooking.
How do I tell when the chicken is fully cooked?
Use an instant-read thermometer in the thickest part of the meat. The safe internal temperature is 165°F (74°C). If you do not have a thermometer, cut into the thickest piece and check that juices run clear and there is no pink.
My recipe mentions different spice blends. What can I substitute for Sunny Spain or Singapore Citrus Curry?
You can use lemon-pepper, a citrus curry, or any favorite poultry seasoning. Adjust amounts to taste and be cautious with added salt if your blend already contains sodium.
How can I get a crispier finish on skinless thighs?
Pat the thighs dry before seasoning, brush lightly with oil, then broil for 2 to 4 minutes at the end of cooking to add color and some crisp. Alternatively, sear the thighs skinless in a hot skillet for 2 minutes per side before finishing in the oven.
Is it safe to steam frozen veggies in a Ziploc bag in the microwave?
Only use bags that are labeled microwave-safe. If using a regular resealable bag, vent it and keep microwave time short. Safer options are microwave steam bags sold for cooking or a microwave-safe bowl covered with a vented lid or plate.
Can I make this ahead and reheat later?
Yes. Store cooked chicken in the fridge for 3 to 4 days or freeze for up to 3 months. Reheat in the oven at 325°F until it reaches 165°F, or slice and reheat in the microwave until steaming hot.
Should I add salt to the chicken?
A pinch of sea salt can enhance flavor, but check your seasoning blend first. Many commercial blends contain salt, so taste and adjust accordingly before adding extra.
How should I adjust oven time if I use convection or a different temperature?
If using convection, lower the cooking time or temperature by about 10 to 15 percent and start checking earlier. If you raise the oven temperature, cook time will drop, so watch the chicken and verify doneness with a thermometer.
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