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Make your own Lemon Pepper Seasoning with just 3 ingredients (salt, pepper, and lemon zest). It’s an easy spice blend to keep on hand for times when you want a big boost of flavor!
Table of Contents
Recipe ingredients
Ingredient notes
- Lemon zest: ½ cup dried lemon peel granules may be substituted for the fresh lemon zest (omit the oven instructions entirely).
- Black pepper: Substitute 1 ½ tablespoons freshly ground black pepper for the whole peppercorns.
Step-by-step instructions
- Preheat oven to its lowest possible temperature (my oven has a minimum temperature of 170 degrees). Line a baking sheet with parchment paper. On one side of the baking sheet, spread the lemon zest in a single layer, separating any clumps with your fingers. On the other side, add the whole peppercorns.
- Bake until the zest is completely dried, about 35 to 45 minutes. Check occasionally and stir to redistribute any bright yellow clumps of zest (you’ll know the zest is dry when it turns a light orange color and feels crunchy).
- Transfer the peppercorns to a spice grinder and pulse until finely ground. Add dried zest and pulse until finely ground. In a small bowl, add black pepper and lemon zest mixture, then stir in salt. Store covered in the pantry for up to 6 months.
Recipe tips and variations
- Yield: This recipe makes about 6 tablespoons seasoning, about 8 servings (assuming 2 teaspoons per chicken breast or thigh or enough to season 2 whole chickens).
- Storage: Store covered in a dark place for up to 6 months.
- Usage: Use to taste (I like 1 ½ to 2 teaspoons seasoning per chicken breast or thigh and 3 tablespoons per whole chicken. For wings, I use a LOT).
- Toaster oven: This method also works in a toaster oven.
Lemon Pepper Chicken
Easy Lemon Pepper Chicken is great on the grill, on the stove, or in the oven. If you have a jar of this citrusy, peppery seasoning somewhere in the pantry, put it to use tonight.…
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Lemon Pepper Seasoning
Ingredients
- 1/2 cup lemon zest (from 3-4 lemons, see note 1)
- 2 tablespoons whole black peppercorns (see note 2)
- 1 tablespoon salt
Instructions
- Preheat oven to its lowest possible temperature (my oven has a minimum temperature of 170 degrees). Line a baking sheet with parchment paper.
- On one side of the baking sheet, spread the lemon zest in a single layer, separating any clumps with your fingers. On the other side, add the whole peppercorns.
- Bake until the zest is completely dried, about 35 to 45 minutes. Check occasionally and stir to redistribute any bright yellow clumps of zest (you'll know the zest is dry when it turns a light orange color and feels crunchy).
- Transfer the peppercorns to a spice grinder and pulse until finely ground. Add dried zest and pulse until finely ground. In a small bowl, add black pepper and lemon zest mixture, then stir in salt. Store covered in the pantry for up to 6 months.
Notes
- Lemon zest: ½ cup dried lemon peel granules may be substituted for the fresh lemon zest (omit the oven instructions entirely).
- Black pepper: Substitute 1 ½ tablespoons freshly ground black pepper for the whole peppercorns.
- Yield: This recipe makes about 6 tablespoons seasoning, about 8 servings (assuming 2 teaspoons per chicken breast or thigh or enough to season 2 whole chickens).
- Storage: Store covered in a dark place for up to 6 months.
- Usage: Use to taste (I like 1 ½ to 2 teaspoons seasoning per chicken breast or thigh and 3 tablespoons per whole chicken. For wings, I use a LOT).
- Toaster oven: This method also works in a toaster oven.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.