Lemon Pepper Chicken (Roasted) with Potatoes

Tip: If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.

*Actual cook time (1-1½ hours) will vary depending on a number of factors, including starting internal temperature, size of the bird, and fluctuations in cooking temperatures from oven to the next. For best results, check with an [amazon link=”B073KYTWGB” title=”instant-read thermometer” /] after 1 hour and adjust the final cook time accordingly.

Lemon Pepper Chicken (Roasted) with Potatoes

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Prep Time 15 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 45 mins

Course Main Course

Servings 5

Ingredients

  

• 2 Whole lemons, preferably organic
• 2 medium Yellow onions, sliced ¼” thick
• 1/4 cup Extra virgin olive oil, divided
• 2 tbsp Unsalted butter, room temperature
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Herbes de Provence
• Sea salt and black pepper, to taste
• 1 Whole roasting chicken (approximately 4-5 lbs.)
• 4 large Rosemary sprigs, torn into smaller pieces, divided
• 1 lb Baby red potatoes, scrubbed
• 1 tbsp Whole peppercorns
• 1/2 cup Chicken broth, preferably organic

Instructions

 

• Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a Microplane and cut the rest of it into quarters. Set the zest and lemon aside.
• Slice the remaining lemon into ¼-inch thick slices and arrange on the bottom of a large, oven-safe skillet, along with the sliced yellow onion. Set aside.
• In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter, garlic powder, onion powder, and Herbes de Provence. Season with salt and black pepper, to taste, and stir with a fork to create a paste.
• Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.
• Place the chicken on top of the onions and lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture under the skin. Spread the remaining mixture all over the outside of the chicken in an even layer.
• In a large glass bowl, toss the baby red potatoes with the remaining olive oil and fresh rosemary. Season with salt and black pepper, as desired.
• Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the preheated oven to roast for one hour.
• After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone.

  Note: Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.
• Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!

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Keyword Lemon Pepper Chicken

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