Time 20m Yield 1 Number Of Ingredients 4 Steps:
Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper. Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
Time 1h15m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Puree all ingredients except chicken in blender until smooth. Put roasting chicken in glass baking dish and pat dry. Baste in the pureed sauce and cook in preheated 450 degree oven until golden brown, about 1/2 an hour.
Time 2h50m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice. Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens. Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Time 2h20m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth. Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting. Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.) Let the chickens rest 10 minutes before portioning (see below). Season with salt. Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears. Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side. Separate the drumsticks from the thighs with the shears. Cut off the wings as close to the body as possible. Insert the shears into the tail end of the chicken and cut along the breastbone. Pull back one of the breasts and cut it off the backbone. Repeat on the other side.
Time 50m Yield 2-4 serving(s) Number Of Ingredients 10 Steps:
In a large, shallow bowl, whisk together lemon juice, garlic, shallots, oregano, rosemary, bay leaf, lemon zest, pepper and oil. Add chicken, turning it to coat with marinade, and let it marinate, skin side up, covered and chilled, for 3 hours. Preheat oven to 450 degrees F. Put rack in middle position of oven. Arrange chicken, skin side up, on a rack in a roasting pan. Season lightly with salt. Roast for 35-45 minutes. Halfway through, sprinkle on pepper and lemon zest. This is also great grilled on the bbq.
Time 25m Yield 6 Number Of Ingredients 5 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine lemon-pepper, oregano, and pepper in a small bowl; pour onto a plate. Pour 1 to 2 tablespoons avocado oil into the bottom of a skillet, just enough to cover the bottom, and heat over medium-high heat until it shimmers. Dredge both sides of the chicken in the seasoning and place into the shimmering oil. Sear until golden, about 3 minutes on each side. Transfer to the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 3h Yield 4 servings Number Of Ingredients 11 Steps:
For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour. For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing. Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place washed and dryed chicken in a shallow roasting pan. Combine 2 tablespoons oil, rosemary and lemon juice. Brush over chicken. Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken. Roast in a preheated 375 degree oven for 15 minutes. Cut bell peppers lengthwise into 1/2 strips. Slice onion into thin wedges. Toss vegetables with remaining oil, salt and pepper. Place veggies around chicken. Continue roasting until veggies are tender and chicken is cooked, about 40 minutes. Serve chicken with peppers and pan drippings.
More about “lemon pepper roast chicken recipes”
Time 3h15m Yield 4 Number Of Ingredients 5 Steps:
Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours. Preheat the oven to 400 degrees F (200 degrees C). Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan. Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
