Fixin’ Supper

LEMON PEPPER WHOLE ROAST CHICKEN

Rated 0.0 out of 5
IMG_8786
  • 1 Stick Unsalted Butter
  • 1 Whole Chicken, 4-5 lbs
  • 5 Garlic Cloves, minced
  • 3 Thyme Sprigs
  • 1 tbsp Lemon Pepper Seasoning
  • 2 Lemons
  • Salt & Pepper
  • Cooking Twine, optional
  1. Preheat oven to 350. Remove giblets from chicken. Pat dry thoroughly and season inside the chicken with salt and pepper.
  2. Zest lemons and reserve zest. Slice one lemon into round slices and cut the other lemon in have for juicing. Place the sliced lemons and thyme inside the chicken cavity.
  3. Combine softened butter and garlic into a compound. Place your butter between the skin and the meat and distribute thoroughly around the chicken. Squeeze lemon juice on the skin, then season with your lemon pepper seasoning and the lemon zest. Tie the wings under the chicken to promote more even cooking, if desired. You can also just tuck the wings under the chicken so they don’t get overcooked.
  4. Place directly on a baking rack over a rimmed baking sheet to catch juices. Roast at 350 degrees for ~1 hour 20 minutes or until internal temperature reaches 165 degrees. Allow to rest for 10 minutes before slicing.

LEAVE A REPLY

Your email address will not be published. Required fields are marked *

There are no reviews yet. Be the first one to write one.