Is it better to bake chicken at 350ºF or 400ºF in the oven?

It really depends on the recipe and the cut of chicken you’re working with. Lower temps like 350ºF are gentler and work well for bone-in cuts or recipes with longer cook times, while higher temps like 400ºF (or above) give boneless pieces a juicier texture and crispier exterior. For example, I bake my lemon pepper chicken breasts at 425ºF so they brown beautifully on the outside while staying tender inside.

What temperature to bake lemon pepper chicken?

For juicy, flavorful results, boneless, skinless lemon pepper chicken breasts bake best at a higher temperature—around 400–425ºF so the outside gets browned while the inside stays tender and moist. That said, the ideal oven temperature really depends on the cut of chicken you’re using. Breasts do well at higher heat for a shorter amount of time, while thighs (bone-in or boneless) benefit from a slightly lower temp, around 375–400ºF, to allow the fat to render and keep them juicy. Whole chickens are usually cooked more slowly at 350ºF for even roasting, while wings and drumsticks love the hotter range of 400–425ºF for crispy skin.

Should baked chicken be covered or uncovered in the oven?

It depends on the recipe and the result you’re going for. Baking chicken uncovered helps promote browning and a nice crust on the outside—which is why this lemon pepper chicken is cooked uncovered. That said, you can always loosely tent it with foil if it starts to brown too quickly. Covering is usually better for slow-baked dishes and braises where a golden brown exterior isn’t important.

Baked Lemon Pepper Chicken - Wellness by Kay

Name: Baked Lemon Pepper Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1.5-2 pounds boneless skinless chicken breasts; 1 teaspoon kosher salt; 2 teaspoons black pepper; 1 teaspoon dried oregano; 4 Tablespoons olive oil, divided; 4 cloves garlic, minced; Zest & juice from 1 lemon; 1 teaspoon fresh thyme, chopped (plus more for garnish); 1 lemon, cut into thin slices

Description

My Baked Lemon Pepper Chicken recipe is a weeknight wonder, requiring just 8 simple ingredients (including oil, salt, and pepper) and only about 10 minutes of active kitchen time. Better yet, these extraordinarily juicy, low-calorie, high-protein chicken breasts are super versatile and meal prep-friendly!

Ingredients

Scale

1.5-2 pounds boneless skinless chicken breasts
1 teaspoon kosher salt
2 teaspoons black pepper
1 teaspoon dried oregano
4 Tablespoons olive oil, divided
4 cloves garlic, minced
Zest & juice from 1 lemon
1 teaspoon fresh thyme, chopped (plus more for garnish)
1 lemon, cut into thin slices

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Instructions

Preheat the oven to 425F.
Pat the chicken breasts dry with paper towels and sprinkle both sides with the salt,
pepper and oregano.
Add 2 tablespoons of olive oil to an oven safe skillet over medium heat.
Once the oil is hot, add the chicken breasts to the pan and cook for about 7 minutes,
until the bottom side is nicely browned. Flip the breasts over so the browned side is on
top and remove from heat.
Combine the remaining olive oil, garlic, lemon zest, lemon juice and thyme in a small
bowl and mix well. Pour the mixture over the chicken.
Nestle the lemon slices in amongst the chicken pieces and bake in the preheated oven
for 20-25 minutes or until the internal temperature reaches 165F.
Remove the chicken from the oven and cover the pan with aluminum foil. Allow the
chicken to rest for about 5 minutes.
Spoon the sauce from the pan over the chicken and serve. Garnish with additional fresh
thyme leaves.

Nutrition

Serving Size: 1/4 Recipe
Calories: 284 Calories
Fat: 17g
Protein: 35g