Lemon Pepper Roast Chicken

READY IN: 1hr 15mins
Recipe by anidifrancofan

A BEAUTIFUL chicken when cooked, and i like to serve this chicken with roasted potatoes and red wine

Top Review by Zurie

The recipe seemed to have been written down in some haste. My chicken was about half the size (5lbs is specified, mine weighed about 1.3 kg/ less than 3 lbs. I found the seasoning amounts inadequate, apart from the pepper. I used a handful of finely chopped parsley, much more garlic -- what effect will 1/2 teaspoon have on a 5 lb chicken?! Actually I stopped measuring, and simply pressed out the juice of a whole lemon. My oven (fan-convection) would be too hot at 450 deg F/225 deg C -- I kept it at 350 deg F/180 deg C, and had to put a piece of foil loosely over it to prevent burning. I did take it off again, and the chicken did look very appetizing when done (after about 45 mins.) I wonder if 1/2 hour would be long enough for a 5lb chicken, even at your oven heat setting. Therefore a nice combo of seasonings, except that the amounts are too stingy. Thanks, it came out well, even though I adapted your recipe. The black pepper was very nice as a change from the usual chicken seasonings. Maybe you should have another look at this recipe, and edit it somewhat?


  1. Puree all ingredients except chicken in blender until smooth.
  2. Put roasting chicken in glass baking dish and pat dry.
  3. Baste in the pureed sauce and cook in preheated 450 degree oven until golden brown, about 1/2 an hour.

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