Lemon pepper roasted chicken with potatoes is a holiday dinner tradition in many families for generations. The chicken is rubbed with a mixture of lemon juice, pepper, and garlic, then roasted to perfection.
Lemon Pepper Roasted Chicken with Potatoes is always a hit at a holiday gathering
The potatoes are roasted in the same pan, absorbing all of the delicious flavors. This dish is always a hit at holiday gatherings, and it's one of my favorites to make. Every year, I'm reminded of how lucky I am to have such a delicious family recipe. Lemon Pepper Roasted Chicken with Potatoes is a dish that I'm sure to enjoy for many Thanksgivings to come.
Lemon Pepper Roasted Chicken with Potatoes is perfect for a weeknight meal or weekend dinner party.
Lemon Pepper Roasted Chicken with Potatoes is a dish that is not only healthy but also flavorful and easy to make. The chicken is roasted with a blend of lemon and pepper, which gives it a juicy and succulent flavor. The potatoes are roasted alongside the chicken, absorbing the flavors of the lemon and pepper. This dish is perfect for a weeknight meal or weekend dinner party. It is healthy, delicious, and easy to make. Lemon Pepper Roasted Chicken with Potatoes is a dish that will please everyone at the table.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 1-1½ hours*
Serves: 4-6
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Ingredients
- 2 whole lemons, preferably organic
- 2 medium yellow onions, sliced ¼” thick
- ¼ c. extra virgin olive oil, divided
- 2 T. unsalted butter, room temperature
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. 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 T. whole peppercorns
- ½ c. chicken broth, preferably organic
Instructions
- Place the top oven rack in the center position and preheat 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 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 ⅓ 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 preheated 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!
Variations
Lemon Pepper Roasted Chicken with Potatoes is a classic dish that is perfect for a weeknight meal. The chicken is roasted with potatoes, garlic, and lemon pepper, and then served with a simple green salad. Leftovers can be stored in the fridge for up to four days. When reheating, be sure to heat the chicken and potatoes until they are hot all the way through
Storage
Lemon Pepper Roasted Chicken with Potatoes is a classic dish that is perfect for a weeknight meal. The chicken is roasted with potatoes, garlic, and lemon pepper, and then served with a simple green salad. Leftovers can be stored in the fridge for up to four days.
When reheating, be sure to heat the chicken and potatoes until they are hot all the way through
Top tip
When it comes to Lemon Pepper Roasted Chicken with Potatoes, there are a few key tips to keep in mind in order to make the perfect dish.
First, be sure to use fresh lemons and peppers for the best flavor.
Second, roast the chicken and potatoes at a high temperature for a crispier exterior.
Third, baste the chicken with lemon juice and olive oil before roasting it to help keep it moist.
And finally, don't forget to season the potatoes with salt, pepper, and garlic before roasting. By following these simple tips, you'll be sure to impress your guests with Lemon Pepper Roasted Chicken with Potatoes that is full of flavor and perfectly cooked.
Lemon Pepper Roasted Chicken with Potatoes
- Total Time: 0 hours
- Yield: 6
Description
Lemon Pepper Roasted Chicken with Potatoes is a classic Thanksgiving dish that has been passed down in my family for generations. The chicken is rubbed with a mixture of lemon juice, pepper, and garlic, then roasted to perfection.
Ingredients
2 whole lemons, preferably organic
2 medium yellow onions, sliced ¼” thick
¼ c. extra virgin olive oil, divided
2 T. unsalted butter, room temperature
1 t. garlic powder
1 t. onion powder
1 T. 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 T. whole peppercorns
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 ⅓ 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!
Notes
*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.
- Prep Time: 15 min
- Cook Time: 1hr 30 mins
