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!
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 0g | Calories: 476kcal | Carbohydrates: 8g | Protein: 28g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 1318mg | Potassium: 379mg | Fiber: 2g | Sugar: 1g | Iron: 2mg
Servings: 6
Calories: 476kcal