Easiest Way to Prepare Tasty Lemon Pepper Roast Chicken

Lemon Pepper Roast Chicken. 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. Lemon Roast Chicken is a classic oven roasted chicken recipe that results in a fresh, juicy, and tender chicken dinner option that is both easy and delicious!

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. 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. You can cook Lemon Pepper Roast Chicken using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lemon Pepper Roast Chicken

1. You need 1 of whole roasting chicken.
2. Prepare 1 of lemon (just the zest).
3. Prepare 2 tablespoons of pepper.
4. You need 3 tablespoons of kosher salt.
5. You need 1 bunch of sage leaves.
6. You need 1 of onion.
7. Prepare 3 of carrots.
8. Prepare 1 cup of dry white wine.

How to make a lemon pepper roast chicken in a slow cooker. Cooking a whole chicken in a crockpot is easy. For the entire recipe, please visit. This homemade lemon pepper chicken is made with lemon, pepper, olive oil, garlic, flour and salt.

Lemon Pepper Roast Chicken instructions

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!.

The juice is a bit lemony, but mostly it is sour. But Lemon Pepper Chicken is not sour or even tangy. So anyway, I won't take you through the various methods I attempted before. Recipe courtesy of Food Network Kitchen. Put the chickens on a rimmed baking sheet.

Subscribe to receive free email updates: