By Angela McGowan
This is one of the simplest ways to roast a chicken, and one of the most delicious. Don’t use lemon pepper sprinkle, use real lemons. It is so simple and easy. Do yourself a favor when roasting a chicken and purchase a digital probe oven thermometer with a timer. This will make sure your meat is cooked to perfection every time. There will be no checking over and over to see if your bird is done, or over cooking. I really do not know how I made it without this neat little invention. It saves me so much frustration and time.
Yield: SERVES 4
Lemon Pepper Roast Chicken
Ingredients:
- 2-3 lb roasting chicken
- 2-3 large or 3-4 small lemons
- onion powder
- garlic powder
- Kosher salt
- Fresh cracked black pepper
Directions:
- Preheat oven to 350 degrees. Clean chicken and pat dry. If you have the time, put the chicken in the refrigerator for a few hours to continue to let the skin dry.
- Then slice the lemons in wedges. Sprinkle the chicken all over, including the cavity with the garlic powder, onion powder, kosher salt, and lots of freshly cracked black pepper. Then fill the cavity of the chicken with the lemon wedges, and place a few wedges on top of the bird.
- Roast uncovered until the internal temperature of the chicken's breast is 160-165. I do 160 and then remove the bird and cover with aluminum foil for at least 15 minutes before carving. The temperature will continue to raise after the bird has been removed from the oven. Although, the USDA says 165 degrees for a whole chicken. Serve with a fresh salad and enjoy!
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