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
- 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.
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