Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Chicken With Black Pepper Glaze Recipe
    Lost? Site Map

    Roast Chicken With Black Pepper Glaze

    Roast Chicken With Black Pepper Glaze. Photo by mary winecoff

    1/1 Photo of Roast Chicken With Black Pepper Glaze

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    40 mins

    1 hr 20 mins

    breezermom's Note:

    I just love the smell of a chicken roasting in the oven when I have time to do it! This recipe came from the Women's Auxillary in Chicago, Illinois. The 30 minute chill time is included in the prep time!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4



    Units: US | Metric


    1. 1
      In a food processor, combine garlic, lemon juice, and 1 tsp olive oil. Process 30 seconds, stopping once to scraped down the sides. Set the garlic paste aside.
    2. 2
      Remove the giblets and neck from the chicken. Rinse chickens thoroughly with cold water. Pat dry. Gently separate the chicken skin from the legs, thighs, and breasts; be careful not to tear the skin. Spread the reserved garlic paste under the skin.
    3. 3
      Place the chicken on a lightly greased rack in a roasting pan, breast side up; rub the remaining olive oil over the chicken. Squeeze the lemon halves over the chickens, and place the halves inside the chicken cavities. Lift the wing tips up and over the back, tucking wing tips under the chicken. Secure with wooden picks, and tie the leg ends together with kitchen string. Sprinkle with the salt and pepper. Cover and chill for 30 minutes.
    4. 4
      Add water to the roasting pan to a depth of 1/2 inch. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone. Bake, uncovered, at 375 degrees for 1 hour and 20 minutes, or until the meat thermometer registers 170 degrees. Place on a serving platter lined with curly endive.

    Ratings & Reviews:

    • on March 29, 2010


      This was a great, garlicky chicken! I liked the way the chicken was roasted with water in the bottom of the pan. I think it made the chicken moister. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Chicken With Black Pepper Glaze

    Serving Size: 1 (422 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 564.4
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 10.9 g
    Cholesterol 181.1 mg
    Sodium 243.9 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 1.7 g
    Sugars 0.0 g
    Protein 45.6 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes