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Lemon and Black Pepper Roasted Chicken
A crispy skinned whole roasted chicken stuffed with fresh lemon and seasoned with lemon zest, black pepper, salt, and garlic.
servings: 4
total time: 2 hours
recipe by: Frankie
Ingredients
- 1 whole chicken (about 4 to 5 pounds)
- 1 large lemon
- 2 TBSP olive oil
- 1 TBSP freshly ground black pepper
- 2 tsp salt
- 1 tsp garlic powder
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Directions
- Preheat the oven to 475°F.
- Line a rimmed baking sheet with aluminum foil then place a baking rack on top.
- Discard any giblets from the chicken cavity.
- Pat the outside of the chicken dry with paper towels then place the chicken breast-side up onto the baking rack..
- Zest the lemon into a small bowl then stir the olive oil, black pepper, salt, and garlic powder in with the lemon zest and set aside.
- Cut the zested lemon into quarters then stuff into the cavity of the chicken.
- Rub the oil and spice mixture all over the outside of the chicken and under the skin of the breasts.
- Truss the chicken by crossing the legs at the ankles and tying them together tightly using kitchen twine then wrap the twine around the chicken, securing the wings, and tie the ends of the twine with a knot.
- Place the chicken in the preheated oven and roast for 15 minutes.
- Reduce the oven temperature to 350°F and continue to roast the chicken for 75 to 90 minutes or until the internal temperature of the chicken is about 165°F.
- Take the chicken out of the oven and set aside to rest for at least 20 minutes before slicing.
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