Lemon Pepper Roast Chicken with Potatoes

This Lemon Pepper Roast Chicken is a family favorite around here. It is much requested and so loved that we often make two chickens at once so we have plenty of leftovers.

One of the best things about this is that while it may look like an impressive dinner that took a lot of time, it really is quite simple to put together.

And since it’s really barely any more work to make two at once, you can double the recipe and be all set for another meal.

The leftovers make some of the best chicken salad I’ve ever eaten (and I’m REALLY picky about my chicken salad)! It’s also perfect for using in recipes like Poppy Seed Chicken and Chicken Lasagna.

Lemon Pepper Roasted Chicken with Potatoes

Scroll down for a printable recipe card.

Prep time: 15 minutes
Cook time: 1-1½ hours*
Serves: 4-6

Tip: If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.

*Actual cook time will vary depending on a number of factors, including starting internal temperature, size of the bird, and fluctuations in cooking temperatures from oven to the next.

For best results, check with an instant-read thermometer after 1 hour and adjust final cook time accordingly.

Ingredients:

2 whole lemons

2 medium yellow onions, sliced ¼” thick

¼ c. extra virgin olive oil, divided

2 tablespoons unsalted butter, room temperature

1 t. garlic powder

1 t. onion powder

Sea salt and black pepper, to taste

1 tablespoon Herbes de Provence

1 whole roasting chicken (approximately 4-5 lbs.)

4 large rosemary sprigs, torn into smaller pieces, divided

1 lbs. baby red potatoes, scrubbed

1 tablespoon whole peppercorns

½ c. chicken broth

Directions:

Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a microplane and cut the rest of it into quarters. Set the zest and lemon aside.

Slice the remaining lemon into ¼-inch thick slices and arrange on the bottom of a large, oven-safe skillet, along with the sliced yellow onion. Set aside.

In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter, garlic powder, onion powder, and Herbes de Provence. Season with salt and black pepper, to taste, and stir with a fork to create a paste.

Place the chicken on top of the onions and lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture under the skin. Spread the remaining mixture all over the outside of the chicken in an even layer.

Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.

In a large glass bowl, toss the baby red potatoes with the remaining olive oil and fresh rosemary. Season with salt and black pepper, as desired.

Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the pre-heated oven to roast for one hour.

After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone.

Note: Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.

Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!

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Lemon Pepper Roast Chicken with Potatoes

This Lemon Pepper Roast Chicken is a family favorite around here. It is much requested and so loved that we often make two chickens at once so we have plenty of leftovers.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Servings 8

Calories 645 kcal

Ingredients

• 2 whole lemons
• 2 medium yellow onions sliced ¼” thick
• ¼ c. extra virgin olive oil divided
• 2 T. unsalted butter room temperature
• 1 t. garlic powder
• 1 t. onion powder
• 1 T. Herbes de Provence
• Sea salt and black pepper to taste
• 1 whole roasting chicken approximately 4-5 lbs.
• 4 large rosemary sprigs torn into smaller pieces, divided
• 1 lbs. baby red potatoes scrubbed
• 1 T. whole peppercorns
• ½ c. chicken broth

Instructions

1. Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a microplane and cut the rest of it into quarters. Set the zest and lemon aside.
2. Slice the remaining lemon into ¼-inch thick slices and arrange on the bottom of a large, oven-safe skillet, along with the sliced yellow onion. Set aside.
3. In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, butter, garlic powder, onion powder, and Herbes de Provence. Season with salt and black pepper, to taste, and stir with a fork to create a paste.
4. Place the chicken on top of the onions and lemon in the skillet and gently massage 1-2 tablespoons of the lemon-butter mixture under the skin. Spread the remaining mixture all over the outside of the chicken in an even layer.
5. Stuff the chicken with the quartered lemon and 1/3 of the rosemary sprigs. Secure the legs together with kitchen string.
6. In a large glass bowl, toss the baby red potatoes with the remaining olive oil and fresh rosemary. Season with salt and black pepper, as desired.
7. Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the pre-heated oven to roast for one hour.
8. After an hour, remove from oven and check for doneness by inserting an instant-read thermometer between the leg and breast, but not against the bone.
9. Note: Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.
10. Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the juices from the skillet and the roasted rosemary potatoes on the side. Enjoy!

Recipe Notes

Tip: If necessary, loosely cover the chicken with aluminum foil after 45 minutes to prevent over-browning.

*Actual cook time will vary depending on a number of factors, including starting internal temperature, size of the bird, and fluctuations in cooking temperatures from oven to the next. For best results, check with an instant-read thermometer after 1 hour and adjust final cook time accordingly.

Nutrition Facts

Lemon Pepper Roast Chicken with Potatoes

Amount Per Serving

Calories 645 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 13g81%

Cholesterol 178mg59%

Sodium 226mg10%

Potassium 797mg23%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 44g88%

Vitamin A 445IU9%

Vitamin C 26mg32%

Calcium 61mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.