Whole Roasted Lemon Pepper Chicken Recipe

Introduction

This whole roasted lemon pepper chicken is a simple yet flavorful dish perfect for any family dinner. The combination of zesty lemon, fragrant thyme, and rich butter creates a juicy, tender roast with a beautifully crisp skin. It’s easy to prepare and sure to impress.

Ingredients

• 5 pound whole chicken
• 1 lemon
• 4 tablespoons unsalted butter
• 1½ teaspoons garlic, minced
• 1 teaspoon lemon pepper
• 1 teaspoon kosher salt
• 2 teaspoons fresh thyme, chopped

Instructions

1. Step 1: Preheat the oven to 425°F. Lightly grease a large cast iron skillet and set it aside.
2. Step 2: Remove and discard the bag of innards from the chicken cavity. Drain any liquid from the chicken and pat the skin dry with paper towels.
3. Step 3: Place the chicken in the prepared cast iron skillet.
4. Step 4: In a small bowl, combine lemon zest, lemon juice, melted butter, and minced garlic. Stir well and brush half of this mixture over all exposed areas of the chicken.
5. Step 5: Season the chicken with ½ teaspoon each of lemon pepper and salt. Then sprinkle with 1 teaspoon of freshly chopped thyme.
6. Step 6: Roast the chicken in the oven for 25 minutes. Remove it and brush on the remaining lemon butter mixture. Add another ½ teaspoon each of lemon pepper and salt to the chicken.
7. Step 7: Return the chicken to the oven and bake for another 25–35 minutes, or until a meat thermometer inserted into the thickest part reads 165°F.
8. Step 8: Garnish with the remaining teaspoon of fresh thyme.
9. Step 9: Let the chicken rest for 10 minutes before carving. Spoon any excess juices over the chicken and serve warm with your favorite sides.

Tips & Variations

• For extra crispy skin, pat the chicken very dry and let it rest uncovered in the fridge for an hour before cooking.
• Substitute fresh rosemary for thyme to add a different aromatic flavor.
• Adding a few garlic cloves and lemon slices inside the cavity enhances the overall aroma.
• Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to keep the meat moist and tender. Avoid microwaving to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use a fully thawed whole chicken to ensure even cooking. Thaw frozen chicken in the refrigerator for 24–48 hours before roasting.

What sides go well with this lemon pepper chicken?

This chicken pairs wonderfully with roasted vegetables, mashed potatoes, steamed green beans, or a fresh garden salad for a balanced meal.

Whole Roasted Lemon Pepper Chicken Recipe

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★★★★★

4.7 from 134 reviews

• Author: Harper
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This Whole Roasted Lemon Pepper Chicken recipe offers a juicy and flavorful poultry dish perfectly seasoned with lemon, garlic, and fresh thyme. Roasting in a cast iron skillet ensures a crispy skin and tender meat, served warm and juicy for a delicious family meal.

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Ingredients

Scale 1x2x3x

Chicken

• 5 pound whole chicken
• 1 lemon
• 4 tablespoons unsalted butter
• 1½ teaspoons minced garlic
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon kosher salt
• 2 teaspoons fresh thyme, chopped

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Instructions

1. Preheat Oven: Preheat your oven to 425℉. Lightly grease a large cast iron skillet and set it aside to prepare for roasting.
2. Prepare Chicken: Remove the bag of innards from the chicken cavity and discard. Drain any excess liquid from the chicken, then pat the chicken skin dry thoroughly with paper towels to ensure crispiness.
3. Place Chicken: Position the whole chicken in the prepared cast iron skillet, breast side up.
4. Make Lemon Butter Mixture: In a small bowl, combine lemon zest, lemon juice, melted butter, and minced garlic, stirring well to blend the flavors.
5. Initial Seasoning: Brush half of the lemon butter mixture evenly over all exposed areas of the chicken. Then season the chicken with half a teaspoon each of lemon pepper seasoning and kosher salt. Sprinkle one teaspoon of freshly chopped thyme over the chicken.
6. First Roast: Put the skillet with the chicken in the oven and roast for 25 minutes at 425℉.
7. Brush and Season Again: Remove the chicken from the oven and brush on the remaining lemon butter mixture. Add the remaining half teaspoon each of lemon pepper seasoning and salt, spreading evenly over the chicken.
8. Final Roast: Return the chicken to the oven and bake for an additional 25-35 minutes, or until a meat thermometer inserted in the thickest part of the chicken registers 165℉.
9. Garnish and Rest: Remove the chicken from the oven and garnish with the remaining teaspoon of freshly chopped thyme. Let the chicken rest, uncovered, for about 10 minutes before carving to allow juices to redistribute.
10. Serve: Carve the chicken and spoon any excess pan juices over the pieces. Serve warm with your favorite side dishes for a complete meal.

Notes

• Ensure the chicken skin is fully dry before roasting to achieve crispiness.
• Use a meat thermometer to check for doneness to avoid undercooking or overcooking.
• Resting the chicken after roasting helps keep it juicy and tender.
• If you prefer, fresh herbs like rosemary or oregano can be added along with thyme for more aromatic flavor.
• Butter can be substituted with olive oil for a lighter option.

• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Keywords: whole roasted chicken, lemon pepper chicken, roasted chicken recipe, easy roast chicken, cast iron chicken