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Lemon And Pepper Chicken

Published Thursday, 12 August, 2010 by Kate Stephenson

Serves 4



  • 4 chicken joints, skinned
  • salt to season
  • 4 tablespoons of pepper
  • 25g butter
  • 2 lemons, juiced and grated rind
  • 1/2 teaspoon dried sage
  • 225ml chicken soup
  • 1 tablespoon chopped fresh parsley


1. Rub the chicken joints with salt and pepper.

2. Put in a shallow baking dish.

3. Spread butter over the joints. Add the lemon ride and sage.

4. Mix the lemon juice and stock together and pour into dish.

5. Put into a preheated over, on gas mark 4 (180 degrees) cook for 40 minutes or until chicken is cooked through.

Serve with a fresh green salad.

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