Baked Lemon Pepper Chicken and Parmesan Mashed Potatoes

Home Cooked Dinners, I believe, make the world a better place. The time it takes to do this. The time is the most important ingredient. Time spent standing in the kitchen, salivating at the aromas issuing from the oven, from the cast iron, from the dog sprawled out at our bare feet watching the skies for a chance of meatballs, or possibly lemon chicken.

KP and Marilyn made this dynamic Penzey’s duo of chicken and cheesy parmegiano-regianno mashed potatoes, so rich and flavorful. The perfect home-cooked dinner.

lemon pepper chicken

Double-Dipped Baked Lemon-Pepper Chicken

Adapted from Penzeys Spices

1 1/2 lbs. boneless, skinless chicken thighs 3 Cups Panko bread crumbs 1/2 Cup grated Parmesan cheese 2 tsp. garlic powder 1 tsp. pepepr 1 tsp. lemon peel (or lemon pepper)

1/2 tsp. kosher salt 2 eggs 1/2 Cup milk 2 TB. lemon juice (juice of 1/2 lemon)


Preheat oven to 400°. In a wide, shallow bowl, combine the bread crumbs, cheese, garlic, pepper lemon peel, and salt. In a second wide, shallow bowl, combine the eggs, milk and lemon juice. Mix well. Dip each chicken piece first in the crumbs, then in the egg mix and back in the crumbs. Place the chicken on a greased cookie sheet and bake at 400° for 45-60 minutes, depending on size, turning the pieces halfway through. Check one of the pieces to make sure the chicken is cooked through.

the perfect mash or match

The Perfect Mash

Also adapted from Penzeys

5 large red potatoes, peeled and cut into pieces

1 sprig fresh rosemary 1 stick + 2 1/2 TB. butter 2/3 Cup grated Parmigiano-Reggiano cheese

1/4-1 tsp. salt, to taste (omit if using salted butter) 1/4-1/2 tsp. black pepper 1/8-1/4 tsp. ground nutmeg to taste 2/3 Cup milk


Place the potatoes in a stock pot. Add enough cold water to just cover the potatoes. Add a pinch of salt and the rosemary, if using. Bring to a gentle boil and let simmer until fork tender, 15-25 minutes or so, depending on the type of potato and how small you cut them. Drain very well and return to the pot. Let dry a bit. Add the butter, cheese, salt, pepper and nutmeg. Mash with the potato masher of your choosing, adding just enough milk to reach your desired consistency. If you’d like, transfer the potatoes to a broiler-safe casserole dish and broil for a bit for a crispy top.

Haiku #277 Oct 4th

You are lucky to

not see death coming. Blinded

and struck by sun light.

Haiku #278 Oct 5th

The shrill of a drill

screaming high hell around my

molars like evil.

Haiku #279 Oct 6th

An old man behind

me at the war museum

sees it all again.

Haiku #280 Oct 7th

Today’s the day the

sun will rise in a corner

of my blue kitchen.

6 thoughts on “Baked Lemon Pepper Chicken and Parmesan Mashed Potatoes

  1. Rachel, amen to your words about the importance of time, an ever more rare and precious gift in this often very fast-paced land in which we live! I’m so happy that you all are enjoying some beautiful times together this week 🙂 Also, I now want to make mashed potatoes with rosemary, they sound extra-delicious! To this day I think of Queen Anne Hill whenever I see rosemary, recalling seeing piles of it in people’s yards, with signs welcoming passersby to take what they wanted. Coming from Minnesota, I was amazed at the abundance of plant life in the lovely Pacific Northwest 🙂 Finally, I just love your final haiku!

    1. I’m glad you like that haiku, Susan! Funny thing, it is literal. I am painting a sun in the corner of my blue kitchen so that I don’t have to feel bad leaving the house before the real sun has risen….ha ha

      1. Oh Rachel, I just love your delightful spirit, with its abundant love of, and flair for bringing beauty, a sense of humor, and creativity into this world! The life of a medical resident, needing to paint a sun in order to be able to see it every morning 🙂 Post a photo once this masterpiece is complete!

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