Simple Way to Make Super Quick Homemade Lemon Pepper Roast Chicken

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lemon pepper roast chicken. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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. This Lemon-Pepper Roasted Chicken is a simple variation on our master roasted-chicken recipe, Italian-Herb Roasted Chicken.

Lemon Pepper Roast Chicken is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Lemon Pepper Roast Chicken is something which I’ve loved my entire life.

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

The ingredients needed to make Lemon Pepper Roast Chicken:

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

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. 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.

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!

So anyway, I won't take you through the various methods I attempted before. 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. The other thing about roast chicken is it is more than often the same thing with the same flavors.

So that’s going to wrap it up for this special food lemon pepper roast chicken recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!