Lemon Pepper Roasted Chicken with Potatoes

A Lemon Pepper Roasted Chicken is a flavorful way to enjoy a classic dish for dinner. It’s tender, juicy, and bursting with flavor!

The Best Whole Chicken Recipe – Lemon Pepper Roasted Chicken

Whole chickens are often cheaper by the pound than cut options; however, they can be incredibly intimidating to cook. But the good thing is that they do not have to be! If you have never roasted a whole chicken, use this recipe as a starting place.

For this recipe, you will want a 4 to 5 pound bird. The actual cook time can vary due to the size of the bird, starting internal temperature, and your personal oven. This is why I recommend that every kitchen have an Instant-Read Digital Meat Thermometer (<<< Link to buy the one pictured below!)

I love this thermometer for quite a few reasons; but my number one is because of the 42″ long wire attached to the probe that allows you to check temperatures from a distance. It is ultra-fast, providing a consistent read-out. You can even program it to sound an alarm when the desired temp is reached.

Ingredients:

2 whole lemons
2 medium yellow onions, sliced ¼” thick
¼ cup extra virgin olive oil, divided
2 Tablespoons unsalted butter, room temperature
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon 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 lbs. baby red potatoes, scrubbed
1 Tablespoon whole peppercorns
½ cup chicken broth

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.

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.

Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.

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 pre-heated 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!

More Side Dishes to Consider

• Greek-Style Lemon Potatoes
• Roasted Broccoli Salad
• Crunchy Broccoli Slaw

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