Zesty Lemon-Pepper Roasted Chicken with Veggies
Indulge in the bright and savory flavors of this Zesty Lemon-Pepper Roasted Chicken with Veggies. Perfect for family gatherings or a cozy dinner, this dish showcases a succulent whole chicken roasted to perfection atop a bed of hearty potatoes, fresh carrots, and sweet onions. The vibrant lemon-pepper marinade seeps beneath the chicken skin, infusing the meat with flavor while keeping it juicy and tender. This one-pan meal is not only delicious but also easy to prepare, making it ideal for a weeknight dinner or a special occasion. Share this delightful recipe with friends and family and watch as they savor each mouth-watering bite.
N/A
Servings
300
Calories
10
Ingredients
Ingredients
Whole roasting chicken
1 (cleaned and butterflied)
Medium white potatoes
4 (washed and cubed)
Whole fresh carrots
6 (washed and cubed)
Large onion
1 (sliced)
Olive oil
1/4 cup + 2 tablespoons (divided)
Lemon juice
1/4 cup (freshly squeezed)
Lemon pepper
1 teaspoon (for seasoning)
Garlic salt
1 teaspoon (divided)
Coarse ground black pepper
1/2 teaspoon (for seasoning)
Nonstick cooking spray
as needed (for greasing the baking dish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Rinse the whole chicken under cold water, making sure to clean the cavity thoroughly. Pat dry with paper towels.
3
Using kitchen shears, carefully remove the backbone of the chicken for a butterflied style. Open the chicken out gently.
4
With a careful touch, separate the skin from the meat over the chicken breast, legs, and thighs without fully detaching it.
5
Wash the potatoes, carrots, and onion. Cut the potatoes and carrots into large cubes while slicing the onion into wedges.
6
Lightly coat a 13x9 inch baking dish with nonstick cooking spray.
7
Evenly spread the prepared vegetables in the baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of garlic salt and 1/2 teaspoon of coarse ground black pepper.
8
Place the butterflied chicken atop the bed of vegetables.
9
In a mixing bowl, whisk together 1/4 cup of olive oil, 1/4 cup of lemon juice, 1 teaspoon of lemon pepper, and 1/2 teaspoon of garlic salt until well combined.
10
Lift the skin of the chicken gently, and drizzle some of the olive oil and lemon mixture underneath the skin, ensuring to distribute it evenly. Pour any remaining marinade over the skin of the chicken.
11
Cover the baking dish with aluminum foil. Bake in the preheated oven for 40 minutes, then remove the foil.
12
Continue roasting uncovered for an additional 30-45 minutes, or until the chicken is golden-brown and juices run clear when pierced.
Nutrition Information
13g
Fat
25g
Carbs
20g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon-Pepper Roasted Chicken with Veggies?
It is a savory one-pan meal featuring a whole butterflied chicken roasted on a bed of potatoes, carrots, and onions, infused with a lemon-pepper marinade.
What type of chicken is used in this recipe?
The recipe calls for one whole roasting chicken that has been cleaned and butterflied.
What does it mean to butterfly the chicken?
Butterflying involves removing the backbone using kitchen shears and opening the chicken out flat for even roasting.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How many potatoes are needed for this dish?
The recipe requires 4 medium white potatoes, washed and cubed.
What kind of carrots should I use?
Use 6 whole fresh carrots that have been washed and cubed.
How should the onion be prepared?
One large onion should be sliced into wedges.
How much olive oil is required in total?
A total of 1/4 cup plus 2 tablespoons of olive oil is used, divided between the vegetables and the marinade.
How much lemon juice is needed?
You will need 1/4 cup of freshly squeezed lemon juice.
What is the amount of lemon pepper seasoning?
The recipe uses 1 teaspoon of lemon pepper for seasoning.
How much garlic salt is used?
Use 1 teaspoon of garlic salt, divided between the vegetables and the chicken marinade.
What type of pepper is used for the vegetables?
Use 1/2 teaspoon of coarse ground black pepper to season the vegetables.
What size baking dish is recommended?
A 13x9 inch baking dish is ideal for this recipe.
Should the baking dish be greased?
Yes, lightly coat the baking dish with nonstick cooking spray.
Where do I apply the marinade on the chicken?
Drizzle the marinade both underneath the loosened skin of the chicken and over the top of the skin.
How long does the chicken bake while covered?
The dish should bake covered with aluminum foil for 40 minutes.
How long should the chicken roast uncovered?
Roast uncovered for an additional 30 to 45 minutes until the chicken is golden-brown.
How can I tell if the chicken is fully cooked?
The chicken is done when it is golden-brown and the juices run clear when the meat is pierced.
How many calories are in one serving?
There are 300 calories per serving.
What is the fat content of this recipe?
Each serving contains 13 grams of fat.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
How much protein is in this roasted chicken dish?
Each serving provides 20 grams of protein.
What is the fiber content?
There are 4 grams of fiber per serving.
Is this recipe considered a one-pan meal?
Yes, because the chicken and vegetables are roasted together in a single baking dish.
Do I need to wash the chicken?
The instructions suggest rinsing the chicken under cold water and cleaning the cavity before patting it dry.
Why should I separate the skin from the meat?
Separating the skin allows you to distribute the marinade directly onto the meat for better flavor infusion.
Can I use this recipe for a special occasion?
Yes, it is described as ideal for both weeknight dinners and special occasions.
What vegetables are included in the bed for the chicken?
The vegetable bed consists of potatoes, carrots, and onion wedges.
What is used to drizzle over the vegetables before roasting?
The vegetables are drizzled with 2 tablespoons of olive oil and sprinkled with garlic salt and black pepper.
How do you prepare the marinade?
Whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoon lemon pepper, and 1/2 teaspoon garlic salt.