Oven Roasted Whole Lemon Pepper Chicken And Veggies Recipes

LEMON-PEPPER ROAST CHICKEN

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).

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

ROASTED WHOLE CHICKEN WITH LEMON VEGGIES

Steps:

• Heat oven to 375 degrees with oven rack at lowest level.
• Remove giblets from chicken and discard. Rinse chicken inside and out. Pat dry with paper towels. Place chicken in large roasting pan, 12″ x 18″.
• In a large mixing bowl, whisk together the lemon juice, olive oil, rosemary, oregano, garlic powder and black pepper. Set aside.
• Rinse baby carrots. Wash celery and cut into 2 inch chunks. Wash yellow potatoes and slice in half lengthwise (No need to peel! Love those yellow spuds!) Clean onion and cut into 1″ chunks. Place veggies in lemon marinade and toss to coat.
• Arrange veggies around the chicken. Baste chicken with remaining marinade.
• Bake at 375 for 90 minutes, turning veggies halfway through. Test chicken with meat thermometer at thickest part. Temperature should be 180 degrees for well done.
• Serve with tossed green salad.
• Serves 4.

OVEN ROASTED WHOLE LEMON-PEPPER CHICKEN AND VEGGIES

Steps:

• Preheat oven to 400 degrees.
• Thoroughly wash chicken in cold water, especially cavity, pat dry.
• Using kitchen shears, remove backbone and ribs to "butterfly" chicken.
• Gently separate, but do not remove, skin over chicken breast, legs and thighs.
• Wash and cut potatoes (skin on), carrots, and onion into coarse cubes.
• Spray a 13 by 9 inch baking dish with non-stick spray.
• Spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper.
• Place chicken on top of vegetables.
• Combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk.
• Gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin.
• Pour any remaining oil mixture over skin.
• Tent dish with aluminum foil. Place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

WHOLE LEMON ROASTED CHICKEN

Steps:

• Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt.
• Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer.
• Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours).
• Remove the chicken from the oven and let stand a few min before carving.