I made this last night for supper club. I had two chickens, but only had 3 lemons, and 1 head of garlic, so I had to improvise. I used dried chopped garlic from penzey's inside one of the chickens instead of whole garlic cloves. Then, I put both chickens in my turkey roaster (covered) and put it in the oven at 450 for 20 minutes. I then lowered temp to 335 for an hour. Pulled off lid, Poured juice of one lemon and 3/4 chardonney over the top, then a couples pats of butter. cooked for another 15 minutes. Pulled chickens out of pan... leaving some yummy panjuices. So I sauted fennel and asparagus in the juices. AWESOME! What an incredible meal!
Wonderful! We all loved this chicken recipe. It was a change from our usual way I make chicken. The lemon flavor isn't that strong and that was perfect with us. I really was hoping for a very light lemon flavor and that what I got! This was very easy to put together, thanks for posting this one!
This was the first whole bird I've ever done, and boy did it come out good! I did use sea salt rather than table salt. And, halfway through baking, I filled the bottom of the pan with quartered russet potatoes, tilted the pan to collect some of the juices, and then poured the juices over the potatoes and put it back in the oven. Those had to be the best roasted potatoes I've ever had, too!
I doubled the recipe so we'd have leftovers. Was good but some of it was too lemony and mom-in-law didn't oooo and ahhhhh like I was hoping. Maybe because it was a little over-cooked since the chickens were over 3 lbs. and I overcompensated on the cooking time. I don't think she liked all the lemon either. I also used rosemary along with the parsley, probably won't use rosemary next time. However, we enjoyed the leftovers and will probably use the recipe again but cut down on the lemon. Was juicy and the kids liked it!
This was simply wunnerful!!! Very easy to make! I pretty much stuck to mommyof2's recipe, except I put the salt and olive oil, leftover butter into the chicken cavity before I put the lemons there. I also used Kosher salt, cuz that's what I had on hand. Baked at 350 for almost two hours in my Pampered Chef clay roaster set. (I'm in high altitude, so had to adjust.) It was so moist, just enough lemon to set a good taste. Thanks for sharing the recipe. A keeper in our home for sure!!! :-) -Monie
Oh yum! I love lemon pepper chicken! The skin is fantastic, I always use a meat thermometer and cook chicken until just done and not over. This is a definate keeper for roasted lemon pepper chicken! I think I will saute some garlic in the oil and butter to slather on top, yum! Thanks for a good recipe.
I'm sorry to be critical since there are so many 5 star reviews. I followed recipe as written and found it sort of bland.
Perfect- and easy. Your directions were right on. Love this chicken!!!
This was Very good ... The hubs LOVED it Thanks for posting .. Delish!
what more can i say then AMAZING!! and that it is with some things i added that i HIGHLY recommend...have the chicken cut up, and add some peprika and cut up russle potatoes. I also added more garlic (im a gaarlic LOVER!!!) the only change i made was instead of 1 1/2 hrs just an hour and instead of 325, 350. ENJOY