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Juicy and Zesty Roasted Lemon Pepper Chicken

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Chicken dinners tend to get boring after a while, so we’ve whipped up this juicy and delicious roasted lemon pepper chicken recipe for you because who needs more boring chicken?

This lemon-roasted chicken dinner is easy to prepare, and I promise the whole family will love it. And let’s not forget about the millions of ways to use up leftover chicken!

What I Love About This Roasted Lemon Pepper Chicken

Gosh, where do I begin? First of all, I love how easy it is to whip up. Secondly, it’s so juicy and flavorful, a welcome change from regular chicken breast.

I also love that everyone will love this roasted lemon pepper chicken. Full of zest and flavor, you just can’t go wrong.

What You Need to Make Lemon Pepper Roasted Chicken

This recipe was made with potatoes, and we all know that potatoes are a no-no on the keto diet, so feel free to replace these with keto-friendly veggies. But it’s okay to cheat every now and then, too, right?

  • 2 whole lemons
  • 2 medium yellow onions sliced ¼ inch thick
  • ¼ cup extra virgin olive oil divided
  • 2 tbsp unsalted butter at room temperature
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Herbes de Provence
  • Sea salt and black pepper to taste
  • 1 whole roasting chicken 4-5lbs
  • 4 large Rosemary sprigs torn into small pieces and divided
  • 1 lb baby red potatoes scrubbed (or substitute for keto-friendly veggies)
  • 1 tbsp whole peppercorns
  • ½ cup chicken broth organic

How to Make Oven Roasted Lemon Pepper Chicken

  1. Place the top oven rack in the center position and preheat the oven to 400°F. Zest one of the lemons with a grater 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 ⅓ 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 preheated 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. Let the chicken rest for 5-10 minutes before carving. Serve immediately topped with some of the skillet’s juices and the roasted rosemary potatoes on the side. Enjoy!

Tips for the Best Lemon Pepper Roasted Chicken

For this roasted lemon pepper chicken recipe, you’ll definitely want to have an instant-read thermometer on hand to check the temperature of your chicken as it roasts.

That’s because the actual cook time will vary depending on several factors, including the starting internal temperature, the size of the bird, and fluctuations in cooking temperatures from one oven to the next.

For best results, check with your thermometer after 1 hour and adjust the final cook time accordingly.

Watch your chicken; if necessary, loosely cover it with aluminum foil after 45 minutes to prevent the skin from over-browning.

How to Store Leftovers

You can safely store this roasted lemon pepper chicken in the refrigerator only if it’s been sitting at room temperature for 2 hours or less. Place it in a ziplock bag or an airtight container for up to 4 days.

You’ll be pleased to know you can also safely freeze roasted chicken leftovers too. Make sure it is placed in an airtight container and it’s best to write the date on it. I wouldn’t freeze it for longer than two months, but that’s just me.

What to Do With Leftover Roasted Chicken

Oh, the possibilities are endless, for real. Here are a few suggestions for you:

  • make chicken soup
  • shred it and make wraps
  • chop it and toss in a salad
  • chicken pot pie, anyone?
  • chicken sandwiches with keto gravy (use almond flour instead of regular flour)

Let your imagination run wild with the leftovers from your lemon pepper roasted chicken.

More sides to serve with roasted lemon pepper chicken

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I used potatoes for this meal but also served up my Chayote Gratin for myself as a side dish. This Creamy Mashed Cauliflower would also be a wonderful side dish for your keto holiday menu.

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Whole Roasted Lemon Pepper Chicken with Potatoes

A delicious way to serve up roast chicken that your whole family will love!
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6
Calories: 190kcal
Author: Iva Ursano

Ingredients

  • 2 whole lemons
  • 2 medium yellow onions sliced ¼ inch thick
  • ¼ cup extra virgin olive oil divided
  • 2 tbsp unsalted butter room temperature
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Herbes de Provence
  • Sea salt and black pepper to taste
  • 1 whole roasting chicken 4-5lbs
  • 4 large Rosemary sprigs torn into small pieces and divided
  • 1 lb baby red potatoes scrubbed
  • 1 tbsp whole peppercorns
  • ½ cup chicken broth organic

Instructions

  • Place the top oven rack in the center position and pre-heat the oven to 400°F. Zest one of the lemons with a grater and cut the rest of it into quarters. Set the zest and lemon aside.
    2 whole lemons
  • 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.
    2 medium yellow onions
  • 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.
    ¼ cup extra virgin olive oil, 2 tbsp unsalted butter, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Herbes de Provence, Sea salt and black pepper
  • 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.
    1 whole roasting chicken
  • Stuff the chicken with the quartered lemon and ⅓ of the rosemary sprigs. Secure the legs together with kitchen string.
    4 large Rosemary sprigs
  • 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. (optional)
    1 lb baby red potatoes
  • Nestle the seasoned potatoes around the chicken before adding the chicken broth and whole peppercorns. Place the skillet in the preheated oven to roast for one hour
    1 tbsp whole peppercorns, ½ cup chicken broth
  • 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
  • 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!

Notes

Chicken should reach an internal temperature just below 165°F before removing from the oven. The temperature will rise several degrees as it rests.
Please note that the carb count is high because of the potatoes used in the recipe. If you choose to not use them, your carb count will be significantly lower.

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 436mg | Fiber: 2g | Sugar: 3g | Vitamin A: 140IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg
On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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