We have been very fortunate since the past couple of days were spent in Deer Valley, Utah. Shaun and I were given the chance to go on this trip, however we left our little one behind. My parents were gracious enough to even drive up and watch her in Lubbock. They arrived a day early to learn the in and outs to baby Olivia and what her schedule is like. I would say that I’m a planner and that I like things laid out a specific way. Both sets of grandparents received a two paper sheet of what she likes to eat, her daily schedule and important phone numbers. You could possibly say I’m a little OCD with Olivia’s routine, but this was the first time we ever left her alone without her parents.
I set my parents up with several cooked meals so there was one less thing to worry about when we left. The night they arrived I made a fun dinner that included these baked lemon pepper chicken wings. I marinated these wings a day before I cooked them and it made them so tender and packed full of flavor.
If you don’t have the time to marinade them for 12 hours or more just make sure they are in refrigerator at least 2-3 hours before cook time. After the marinade you just let the skillet and oven do the rest for you. This dish is SO easy to make but is bursting full of lemon pepper flavor.
Place all ingredients into a large bowl. Stir until well mixed and chicken wings are coated. Cover and place in refrigerator for 12 hours.
Preheat oven to 425 degrees.
Place chicken in a iron skillet along with meyer lemon pieces. Bake for 30 minutes and broil for a minute.