Lemon Pepper Seasoning

Lemon Pepper Seasoning strikes a delicious balance between two bold flavors: ground black pepper and bright, zesty lemon.

  • Bright yellow with specks of ground black pepper
  • Powdered seasoning
  • Salty, tart lemon flavor with slight peppery bite
  • Ready to use. Add to taste.
  • Use as a dry rub or marinade for meat or fish
  • Add to seafood boil broth or soups
  • Season quick sautéed or stir-fried vegetables


Roasted Lemon Pepper Chicken

This comforting roasted chicken, made with our vibrant Lemon Pepper Seasoning has brightness in every bite. The flavored butter rub is tucked under the skin, while olive oil keeps things crispy.

Prep Time:  10 Minutes
Cook Time: 90 Minutes
Servings: 4

1 1/2 Tablespoons F+F Lemon Pepper Seasoning
1 1/2 Teaspoons Fresh Thyme Leaves, minced
2 Garlic Cloves, minced
2 Tablespoons Unsalted Butter, softened
2 Teaspoons Kosher Sea Salt, divided
1 Whole Chicken
1 ½ Tablespoons Olive Oil
2 Lemons, halved

1.	Preheat oven to 350°F, and grease roasting pan.
2.	Combine F+F Lemon Pepper Seasoning, 1 teaspoon of salt, thyme, garlic and butter in small bowl.
3.	Carefully pull back chicken skin and rub butter mixture between meat and skin.
4.	Drizzle chicken with olive oil and season with remaining salt and F+F Lemon Pepper Seasoning. 
5.	Place in baking dish, along with lemons.
6.	Transfer to oven and bake until golden brown, juices run clear and meat thermometer inserted into 
	thickest part of inner thigh registers 160°F to 165°F.
7.	Remove from oven and let rest on cutting board for 10 minutes. Skim fat from top of pan juices. Place meat on platter, drizzle with pan juices and squeeze roasted lemons on top of chicken before serving.


Fish En Papillote

SERVINGS: Serves 1-2 
COOK TIME: 30 minutes 

4 oz Cod/ Halibut/ White Fish 
½c White Onion 
3 Garlic Cloves 
Green Olives
1/2 teaspoon Honey
3 Green Onions
½ teaspoon F+F Lemon Pepper Seasoning 
½ teaspoon Black Pepper 
½ teaspoon F+F Black Hawaiian Sea Salt to finish 
1 Lemon Thinly Sliced 

Parchment // additional butter 

1.	Lay an entire sheet of parchment paper (8.5 x 14) on a sheet tray.
2.	Julienne onions and chop garlic and olives; season with F+F Lemon Pepper Seasoning and honey. 
	Place mixture onto one side of the parchment paper.
3.	Thinly slice lemon into rounds and place some on top of onion and olive mixture on parchment.
4.	Lightly season trimmed fish with salt, pepper, then place on top of onion mixture with a tablespoon of butter on top.
5.	Fold and enclose parchment paper in half, rolling edges so fish is fully enclosed and no sides are open.
6.	Bake at 375°F for 10-15 minutes depending on thickness of fish.
7.	Let rest for at least 5 minutes, open, and serve.
8.	Finish with black Hawaiian sea salt.