Lemon Pepper Roast Chicken
Perfectly golden, irresistibly juicy, and bursting with bold citrus and herbaceous flavors, this Lemon Pepper Roast Chicken is a show-stopping centerpiece for any meal. Infused with the zest and juice of fresh lemons, fragrant rosemary and thyme, and a touch of smoky paprika, this expertly roasted whole chicken boasts a tender, flavorful interior and a delightfully crisp skin. A simple olive oil rub, stuffed cavity of aromatic ingredients, and basting with rich, melted butter ensure every bite is mouthwateringly moist. With minimal prep and an oven-roasting technique that fills your home with heavenly aromas, this recipe is perfect for family dinners, holiday feasts, or special Sunday roasts. Serve with a squeeze of fresh lemon and your favorite sides for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 4-5 lb whole chicken
- 2 whole lemon
- 2 teaspoons black pepper
- 1.5 teaspoons salt
- 3 tablespoons olive oil
- 4 whole garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 medium onion
- 2 tablespoons unsalted butter
- 1 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Remove the chicken from packaging, pat it dry with paper towels, and place it on a clean surface.
Zest one lemon and cut both lemons in half. Reserve half of the zested lemon for garnish and set aside.
In a small bowl, mix olive oil, black pepper, salt, paprika, and the zest of one lemon to form a paste.
Carefully loosen the skin of the chicken by sliding your fingers underneath, being careful not to tear it. Rub half of the olive oil mixture directly onto the flesh under the skin and the remaining half all over the outer surface of the chicken.
Stuff the cavity of the chicken with the halved lemons, garlic cloves, rosemary, thyme, and the onion cut into quarters.
Truss the chicken by tying the legs together with kitchen twine to ensure even cooking.
Place the chicken on a rack in a roasting pan, breast-side up. Scatter extra garlic cloves, rosemary, and thyme sprigs around the pan for additional flavor.
Melt the butter and brush it generously over the entire chicken.
Place the roasting pan in the preheated oven and roast the chicken for about 1.5 hours, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh (not touching the bone).
Baste the chicken with pan juices every 20-30 minutes to keep it moist and flavorful.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve with fresh lemon wedges and your favorite side dishes.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3708 mg | 161% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.3 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
