Oven Roasted Whole Lemon-Pepper Chicken and Veggies

Recipe by Hausfrau
READY IN: 2hrs




  • Preheat oven to 400 degrees.
  • Thoroughly wash chicken in cold water, especially cavity, pat dry.
  • Using kitchen shears, remove backbone and ribs to "butterfly" chicken.
  • Gently separate, but do not remove, skin over chicken breast, legs and thighs.
  • Wash and cut potatoes (skin on), carrots, and onion into coarse cubes.
  • Spray a 13 by 9 inch baking dish with non-stick spray.
  • Spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper.
  • Place chicken on top of vegetables.
  • Combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk.
  • Gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin.
  • Pour any remaining oil mixture over skin.
  • Tent dish with aluminum foil. Place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.