Reviewed: Feb. 23, 2012

This was excellent. I didn't have any dry mustard or rosemary, so I used oregano and tablespoon of Dijon. Still very tasty. Thanks!

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Reviewer:

Sony

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: New York, New York, USA

Reviewed: Aug. 2, 2011

This was a ok chicken recipe. I followed the directions exactly except I used only a cup of white wine. I also marinated the chicken overnight. The chicken itself was moist and tender, but it was a bit too lemony for me. That's saying a lot, because I absolutely love lemons. I also cooked some new potatoes alongside of the chicken in the same pan. The potatoes were so overpowered with lemon juice that I could barely eat them. I would definitely recommend roasting vegetables in another pan, because the sauce was a bit much. I probably wouldn't make this one again.

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 15, 2011

Needs a little tweaking, but this has more "body" than the Lemon Pepper Chicken that I was already making. Still a bit tart with the lemon flavor for me. Next time I'll use a little less lemon or adjust my marinade time.

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Reviewer:

Ames86

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: New Salem, Illinois, USA

Reviewed: Oct. 15, 2010

my kidsloved this and they are picky eaters!

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Reviewer:

WendyM

Reviewed: Sep. 30, 2010

We liked this - it is VERY strong in flavors as other reviewers noted but we like that anyway. I only had 2 cups wine (cant imagine what happened to the other cup LOL ;p ) and it still was just fine! I would make again but would add a bit of EVOO.

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Reviewer:

What's for dinner, mom?

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Sep. 24, 2010

we didn't care for this-won't make it again.

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Reviewer:

karensue

Cooking Level: Intermediate

Home Town: Middlebury, Indiana, USA

Reviewed: Aug. 19, 2010

I usually love lemon pepper chicken so I was excited when I found this recipe. I am def with the minority on this one. I did not care for it. I thought it was way too sour. I followed the directions with one exception... As I was getting ready to grill it started to thunderstorm so I baked it in the oven. My father liked it but the rest of us didn't care for it.

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Reviewer:

LissaLynneRN

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

Living In: Deltona, Florida, USA

Reviewed: Aug. 3, 2010

I put the rub on a day and a half in advance, then added the wine/lemon juice marinade the morning before I made it for dinner. I also think the liquid could be reduced. I poured off half before baking for 45 minutes. The chicken was very tasty and my lemon pepper-loving daughter thought it was great. I served it with Orzo and Rice from this site, which is very mild and was a perfect side for this dish.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Jul. 18, 2010

Pared exactly as directed but no one in my family liked it. The rosemary was very overpowering.

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Reviewer:

PKepner

Reviewed: Jul. 15, 2010

I followed this recipe as is. It was way too strong. I don't think I'll ever be able to eat lemon pepper chicken again:-( My husband didn't like it either.

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