*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
- 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
- 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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