Lemon Pepper Roast Chicken Recipe by The O’Lius
Cooking Instructions 1 First, prepare the rub and vegetables. Combine the salt, pepper, and lemon zest in a small bowl and work with you fingers to combine (mixture will be slightly moist). Rough chop your vegetables. Set all these materials within easy reach. 2 Remove the chicken giblets from the chicken and discard (or save if using later). Rinse and pat dry. 3 Rub down the entire chicken (inside and out) with the lemon-pepper rub. Stuff cavity with some of the vegetables and sage. 4 Place chicken on a rack (I actually just use a mini cookie cooling rack placed inside a baking dish) and stick remaining vegetables and sage around the chicken. 5 Pop the prepped chicken in the fridge for a few hours to dry out the skin. You can do this up to 24 hours ahead of time (or skip if you’re in a rush). 6 Preheat oven to 450 F. Add about a cup of white wine to the bottom of your pan, so that the liquid is just below the chicken (or a little more, if your pan is huge). You can use water if you don’t have wine. Roast the chicken for 10-15 mins at 450 F. This will give a nice crispy skin. 7 Turn oven down to 350 F and roast for an additional 20 mins per pound. 8 Take chicken out of oven and allow to sit for 20 mins or so before carving. Save the drippings for gravy! 1 First, prepare the rub and vegetables. Combine the salt, pepper, and lemon zest in a small bowl and work with you fingers to combine (mixture will be slightly moist). Rough chop your vegetables. Set all these materials within easy reach. 1 First, prepare the rub and vegetables. Combine the salt, pepper, and lemon zest in a small bowl and work with you fingers to combine (mixture will be slightly moist). Rough chop your vegetables. Set all these materials within easy reach. 2 Remove the chicken giblets from the chicken and discard (or save if using later). Rinse and pat dry. 2 Remove the chicken giblets from the chicken and discard (or save if using later). Rinse and pat dry. 3 Rub down the entire chicken (inside and out) with the lemon-pepper rub. Stuff cavity with some of the vegetables and sage. 3 Rub down the entire chicken (inside and out) with the lemon-pepper rub. Stuff cavity with some of the vegetables and sage. 4 Place chicken on a rack (I actually just use a mini cookie cooling rack placed inside a baking dish) and stick remaining vegetables and sage around the chicken. 4 Place chicken on a rack (I actually just use a mini cookie cooling rack placed inside a baking dish) and stick remaining vegetables and sage around the chicken. 5 Pop the prepped chicken in the fridge for a few hours to dry out the skin. You can do this up to 24 hours ahead of time (or skip if you’re in a rush). 5 Pop the prepped chicken in the fridge for a few hours to dry out the skin. You can do this up to 24 hours ahead of time (or skip if you’re in a rush). 6 Preheat oven to 450 F. Add about a cup of white wine to the bottom of your pan, so that the liquid is just below the chicken (or a little more, if your pan is huge). You can use water if you don’t have wine. Roast the chicken for 10-15 mins at 450 F. This will give a nice crispy skin. 6 Preheat oven to 450 F. Add about a cup of white wine to the bottom of your pan, so that the liquid is just below the chicken (or a little more, if your pan is huge). You can use water if you don’t have wine. Roast the chicken for 10-15 mins at 450 F. This will give a nice crispy skin. 7 Turn oven down to 350 F and roast for an additional 20 mins per pound. 7 Turn oven down to 350 F and roast for an additional 20 mins per pound. 8 Take chicken out of oven and allow to sit for 20 mins or so before carving. Save the drippings for gravy! 8 Take chicken out of oven and allow to sit for 20 mins or so before carving. Save the drippings for gravy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rice Pancake Affogato on Avocado Smoothie Jambalaya Italian chicken 韓式泡菜炒飯 KIMCHI FRIED RICE Rice Pancake Affogato on Avocado Smoothie Jambalaya Italian chicken 韓式泡菜炒飯 KIMCHI FRIED RICE Afghani roll Vermicilli Coconut Balls The most amazing meatloaf ever Treasure queema bhare karele 🙈😃 Rosemary & Brown Sugar Grilled Pork Chops Affogato on Avocado Smoothie Minty Rajgira Potato Sticks Mawa gujiya Batura poori 香蒜牛排汁 (Garlic Steak Sauce) Afghani roll Vermicilli Coconut Balls The most amazing meatloaf ever Treasure queema bhare karele 🙈😃 Rosemary & Brown Sugar Grilled Pork Chops Affogato on Avocado Smoothie Minty Rajgira Potato Sticks Mawa gujiya Batura poori 香蒜牛排汁 (Garlic Steak Sauce)