Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, lemon pepper roast chicken. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Stuffed with vegetables and lemon slices and coated in a savory dry rub, this easy lemon-pepper roast chicken makes enough to feed a crowd or a hungry family. This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients.
Lemon Pepper Roast Chicken is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Lemon Pepper Roast Chicken is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook lemon pepper roast chicken using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Lemon Pepper Roast Chicken:
- Make ready 1 whole roasting chicken
- Prepare 1 lemon (just the zest)
- Make ready 2 tablespoons pepper
- Make ready 3 tablespoons kosher salt
- Make ready 1 bunch sage leaves
- Get 1 onion
- Get 3 carrots
- Prepare 1 cup dry white wine
In cup, mix olive oil, lemon peel, and pepper. With fingertips, gently separate skin from meat on chicken breast. Rub lemon-pepper mixture on meat under skin. One of our all-time favorites is making a roast chicken in a slow cooker, it happens to be the most popular recipe here on The Little Kitchen as well.
Instructions to make Lemon Pepper Roast Chicken:
- 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.
- Remove the chicken giblets from the chicken and discard (or save if using later). Rinse and pat dry.
- Rub down the entire chicken (inside and out) with the lemon-pepper rub. Stuff cavity with some of the vegetables and sage.
- 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.
- 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).
- 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.
- Turn oven down to 350 F and roast for an additional 20 mins per pound.
- Take chicken out of oven and allow to sit for 20 mins or so before carving. Save the drippings for gravy!
I have been making a lemon pepper variation for the last couple of years and I'm finally sharing it. It took a few tries — one time I made it for my family and. Lemon Pepper Chicken is an American favorite! It's super easy to make and only requires a handful of ingredients, one being a seasoning called lemon pepper. It's a zesty, peppery seasoning that goes great on a wide variety of dishes.
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