Lemon Pepper Roasted Chicken with Potatoes

Lemon Pepper Roasted Chicken with Potatoes

Lemon Pepper Roasted Chicken with Potatoes 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.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 6


  • 2 whole lemons, preferably organic
  • 2 medium yellow onions, sliced ¼” thick
  • ¼ cup extra virgin olive oil, divided
  • 2 tsp 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 (approximately 4-5 lbs.)
  • 4 large rosemary sprigs, torn into smaller pieces, divided
  • 1 lb baby red potatoes, scrubbed
  • 1 tsp whole peppercorns
  • ½ cup chicken broth, preferably organic


  • 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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