Lemon Pepper Roast Chicken
Lemon Pepper Roast Chicken

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, lemon pepper roast chicken. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Lemon Pepper Roast Chicken is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Lemon Pepper Roast Chicken is something that I’ve loved my entire life.

Enjoy This Simple Chicken Dish By Combining Lemon & Pepper Seasoning. Place both chickens in a roasting pan, not touching. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up.

To begin with this particular recipe, we have to first prepare a few components. You can cook lemon pepper roast chicken using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon Pepper Roast Chicken:
  1. Get 1 whole roasting chicken
  2. Make ready 1 lemon (just the zest)
  3. Take 2 tablespoons pepper
  4. Get 3 tablespoons kosher salt
  5. Prepare 1 bunch sage leaves
  6. Prepare 1 onion
  7. Get 3 carrots
  8. Make ready 1 cup dry white wine

Slice the rest of the lemons and place around the chicken in the roasting pan. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).

Steps to make Lemon Pepper Roast Chicken:
  1. First, prepare the rub and vegetables. Combine the salt, pepper, and lemon zest in a small bowl and work with you fingers to combine (mixture will be slightly moist). Rough chop your vegetables. Set all these materials within easy reach.
  2. Remove the chicken giblets from the chicken and discard (or save if using later). Rinse and pat dry.
  3. Rub down the entire chicken (inside and out) with the lemon-pepper rub. Stuff cavity with some of the vegetables and sage.
  4. Place chicken on a rack (I actually just use a mini cookie cooling rack placed inside a baking dish) and stick remaining vegetables and sage around the chicken.
  5. Pop the prepped chicken in the fridge for a few hours to dry out the skin. You can do this up to 24 hours ahead of time (or skip if you’re in a rush).
  6. Preheat oven to 450 F. Add about a cup of white wine to the bottom of your pan, so that the liquid is just below the chicken (or a little more, if your pan is huge). You can use water if you don’t have wine. Roast the chicken for 10-15 mins at 450 F. This will give a nice crispy skin.
  7. Turn oven down to 350 F and roast for an additional 20 mins per pound.
  8. Take chicken out of oven and allow to sit for 20 mins or so before carving. Save the drippings for gravy!

Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick). Lemon pepper roast chicken is a perfect Sunday dinner comfort food! Living in Maryland affords me the luxury of four distinct seasons every year, and as one grows to a close, I long for the next. If you grew up in the Mid-Atlantic, you understand.

So that’s going to wrap it up for this exceptional food lemon pepper roast chicken recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!