Picture this: a golden, crispy-skinned chicken bursting with bright, zesty lemon and a bold kick of pepper. Roasted Lemon Pepper Chicken is the kind of dish that’s both simple and stunning, making it perfect for everything from weeknight dinners to impressive meals for guests. The beauty of this recipe is how easy it is to prepare—just rub the chicken with a perfect blend of spices and let the oven work its magic. Trust me, you’re going to love this one!
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Why You’ll Love Roasted Lemon Pepper Chicken
Crispy and Juicy – The skin gets beautifully crispy while the meat stays tender and juicy inside. It’s the perfect balance of textures.
Bold and Flavorful – The combination of fresh lemon and black pepper creates an irresistible, aromatic flavor that fills the kitchen.
Easy to Make – This recipe requires minimal prep. With just a few pantry ingredients, you’ll have a flavorful roast chicken ready to serve.
Versatile – Serve it with a variety of sides, from roasted vegetables to mashed potatoes or a crisp green salad.
Impressive Yet Simple – Even though it looks impressive, this dish doesn’t require any fancy skills. It’s perfect for anyone, from beginners to seasoned cooks.
Ingredients
Whole Chicken – A whole chicken provides the best flavor, with juicy, tender meat and crispy skin.
Lemon – The zest and juice add the bright, citrusy punch that brings this dish to life.
Black Pepper – The star seasoning of the dish, adding a nice, spicy kick.
Garlic – Fresh garlic brings an extra layer of flavor and depth to the chicken.
Olive Oil – Helps crisp up the skin while keeping the meat moist and tender.
Salt – To enhance all the flavors and bring the dish together.
Herbs (optional) – You can use thyme, rosemary, or parsley for added flavor if desired.
Instructions
Prepare the Chicken – Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels to ensure crispy skin.
Season the Chicken – Rub the chicken all over with olive oil, ensuring it’s well-coated. Squeeze the juice of half a lemon over the chicken, and sprinkle generously with black pepper and salt. Zest the remaining half of the lemon and rub it onto the chicken as well. If you’re using herbs, add them now, placing them inside the chicken or scattering them on top.
Roast the Chicken – Place the chicken on a roasting pan or baking sheet and roast for 1 to 1.5 hours, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest Before Serving – Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Serve and Enjoy – Carve the chicken and serve with your favorite sides.
Nutrition Facts
Servings: 4
Calories per serving: 330
Preparation Time
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
How to Serve Roasted Lemon Pepper Chicken
Roasted Vegetables – Pair it with roasted veggies like carrots, potatoes, or asparagus for a complete, well-rounded meal.
Rice or Quinoa – Serve alongside a fluffy rice or quinoa for a simple but satisfying side dish.
Green Salad – A fresh green salad with a tangy vinaigrette pairs beautifully with the flavors of the chicken.
Additional Tips
Make It Crispy – For extra crispy skin, roast the chicken uncovered and avoid basting it during cooking.
Lemon Variations – For a deeper citrus flavor, try adding a couple of lemon slices inside the chicken while it roasts.
Herb Substitutions – If you don’t have fresh herbs, dried herbs work just as well.
Leftovers – Store leftovers in an airtight container in the fridge for up to 3 days.
FAQ Section
Q1: Can I use chicken pieces instead of a whole chicken?
A1: Yes! You can use chicken breasts, thighs, or drumsticks. Adjust the cooking time based on the size of the pieces.
Q2: Can I make this recipe ahead of time?
A2: You can season the chicken ahead of time and let it marinate in the fridge for a few hours or overnight. Roasting is best done fresh, but prepping in advance saves time.
Q3: How do I know when the chicken is cooked through?
A3: Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C). The juices should run clear when the chicken is done.
Q4: Can I freeze the leftovers?
A4: Yes! You can freeze the leftover roasted chicken for up to 3 months. Thaw in the fridge overnight and reheat in the oven to maintain the crispiness.
Q5: What can I serve with this chicken?
A5: This chicken goes great with roasted vegetables, mashed potatoes, rice, or a fresh salad. It’s a versatile dish that pairs well with almost any side!
Q6: Can I use lemon pepper seasoning instead of fresh lemon and pepper?
A6: Yes! You can substitute lemon pepper seasoning, but be mindful of the salt content since the seasoning may already have salt in it.
Q7: Can I make this recipe without olive oil?
A7: Yes, you can substitute olive oil with melted butter or any other cooking oil you prefer.
Q8: How can I make the chicken extra juicy?
A8: Try roasting the chicken at a lower temperature (like 375°F/190°C) for a longer time, which helps retain moisture.
Q9: Can I add other seasonings?
A9: Absolutely! Feel free to experiment with paprika, garlic powder, or onion powder for added flavor.
Q10: How do I carve the chicken?
A10: Let the chicken rest for 10 minutes before carving. Start by removing the legs and thighs, then cut the breast meat off the bone.
Conclusion
Roasted Lemon Pepper Chicken is one of those simple, yet completely satisfying recipes that brings big flavors with minimal effort. Whether it’s a cozy family dinner or a dish for your next gathering, this chicken is sure to be a hit. It’s juicy, crispy, and bursting with zesty goodness that will have everyone coming back for more. So go ahead, give it a try and savor every bite!
Print
Roasted Lemon Pepper Chicken
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This hearty and comforting Roasted Lemon Pepper Chicken & Veggies in the Dutch Oven is a perfect all-in-one meal for the whole family. With tender chicken, caramelized vegetables, and savory lemon pepper seasoning, it’s an easy and flavorful dish that’s sure to satisfy.
Ingredients
- 1 (5 lb) whole chicken
- 1/2 tablespoon lemon pepper
- 1 teaspoon salt
- 1 lb carrots (peeled)
- 1 lb mini potatoes (halved)
- 2 celery stalks (sliced)
- 1 sweet onion (sliced)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F.
- Pat the chicken dry with paper towels and season evenly with lemon pepper and salt.
- Place the chicken in a round Dutch oven.
- Arrange the carrots, potatoes, celery, and onion around the chicken.
- Drizzle olive oil over the vegetables.
- Place 3 tablespoons of butter on top of the chicken.
- Sprinkle garlic powder over the veggies.
- Cover and bake in the oven for 2 hours.
- After 2 hours, remove the lid and continue to cook until the chicken skin is crispy and the internal temperature reaches 165°F.
- Remove from the oven and serve hot.
Notes
- If you prefer extra crispy skin, you can broil the chicken for a few minutes after removing the lid.
- You can substitute other root vegetables like parsnips or sweet potatoes for variety.
Nutrition
- Serving Size: 1 serving (1/8 of the recipe)
- Calories: 397 kcal
- Sugar: 7g
- Sodium: 683mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg