Whole lemon pepper roast chicken
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5 from 6 votes

Lemon Pepper Roast Chicken with Lemon Garlic Pan Sauce

Lemon pepper roast chicken in about an hour. Made with homemade lemon pepper seasoning. A great Sunday supper recipe!
Prep Time20 mins
Cook Time50 mins
Pan Sauce10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: chicken, homemade spice, lemon, pepper
Servings: 6
Calories: 476kcal
Author: Ty


  • 4 lb whole chicken butterflied/spatchcocked
  • 2 large lemons zest removed and sliced
  • 1/4 c canola or olive oil
  • 1/4-1/2 c water see notes in post
  • 3 tbsp butter
  • 1 tbsp flour
  • 2 tsp garlic minced
  • 1 tbsp cracked black peppercorns
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp minced dried onion
  • 2 tsp dried thyme
  • 1/2 tsp turmeric


  • Preheat oven to 450 degrees. Rinse and thoroughly dry the spatchcocked chicken with paper towels. Grind the lemon zest and dry spices in food processor.
  • Place the chicken in a pan and coat with oil, followed by the spice blend. Put the lemon slices under the bird. Roast uncovered for 45-50 minutes. Temperate should read 165 degrees when done.

Pan Sauce

  • To make the pan sauce, drain the juices from around the chicken into a cup using a baster. Skim as much fat off as possible; set aside.
  • In a small pot or pan add the butter and garlic over medium-low heat until fragrant. Next, whisk in the flour to make a roux and cook for about one minute. Whisk in the water and the pan liquid. Let it simmer for 1-2 minutes and turn off the heat. Serve hot with the chicken.


Serving: 0g | Calories: 476kcal | Carbohydrates: 8g | Protein: 28g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 1318mg | Potassium: 379mg | Fiber: 2g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 2mg