I've been making this baked lemon pepper chicken for years, and it's become one of those reliable weeknight dinners that never disappoints. The combination of zesty lemon and cracked black pepper creates such a bright, aromatic coating that makes ordinary chicken breasts taste anything but ordinary. What I love most is how the high heat creates this gorgeous golden crust while keeping the meat incredibly juicy inside. The key to getting that restaurant-quality flavor at home lies in the marinade timing and the spice blend ratio. I learned this technique from my neighbor who used to run a kosher catering business. She taught me that letting the chicken sit with the lemon juice for exactly 30 minutes - not longer - allows the acid to tenderize without making the meat mushy. The pepper needs to be freshly cracked too. Pre-ground just doesn't give you those little bursts of heat. This recipe works beautifully for Shabbat prep since you can marinate the chicken Friday afternoon and pop it in the oven before sunset. I often double the recipe because the leftovers make fantastic chicken salad for Sunday lunch. The lemon pepper seasoning also works wonderfully on chicken thighs if you prefer dark meat, though you'll need to adjust the cooking time by about 10 minutes. Serve this alongside roasted vegetables or a simple rice pilaf. It pairs particularly well with steamed broccoli or green beans, and the pan juices make a lovely light sauce when you deglaze with a splash of chicken stock.