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Lemon Pepper Roasted Chicken with Potatoes
Lemon Pepper Roasted Chicken with Potatoes
Lemon Pepper Roasted Chicken with Potatoes is a delicious dish where chicken and potatoes are seasoned with a blend of lemon, pepper, herbs, and spices before being roasted to juicy perfection. The zesty lemon flavor pairs perfectly with the savory chicken and tender potatoes, creating a flavorful and satisfying meal.
Ingredients
- 2 whole lemons preferably organic
- 2 medium yellow onions sliced ¼” thick
- ¼ cup extra virgin olive oil divided
- 2 tablespoons unsalted butter room temperature
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Herbes de Provence
- Sea salt to taste
- black pepper to taste
- 4-5 lbs whole chicken roasting,
- 4 sprigs rosemary large,torn into smaller pieces, divided
- 1 lbs. red potatoes baby, scrubbed
- 1 tablespoon peppercorns whole
- ½ c chicken broth preferably organic
Instructions
- 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.
Actual cook time 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 instant-read thermometer after 1 hour and adjust final cook time accordingly.
Nutrition
Calories: 189kcal (9%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 14g (22%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 12mg (4%)Sodium: 90mg (4%)Potassium: 419mg (12%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 257IU (5%)Vitamin C: 8mg (10%)Calcium: 78mg (8%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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