Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lemon pepper roast chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lemon Pepper Roast Chicken is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Lemon Pepper Roast Chicken is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have lemon pepper roast chicken using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Lemon Pepper Roast Chicken:

1. Prepare 1 whole roasting chicken
2. Prepare 1 lemon (just the zest)
3. Prepare 2 tablespoons pepper
4. Prepare 3 tablespoons kosher salt
5. Prepare 1 bunch sage leaves
6. Take 1 onion
7. Get 3 carrots
8. Get 1 cup dry white wine

Steps to make Lemon Pepper Roast Chicken:

1. First, prepare the rub and vegetables. Combine the salt, pepper, and lemon zest in a small bowl and work with you fingers to combine (mixture will be slightly moist). Rough chop your vegetables. Set all these materials within easy reach.
2. Remove the chicken giblets from the chicken and discard (or save if using later). Rinse and pat dry.
3. Rub down the entire chicken (inside and out) with the lemon-pepper rub. Stuff cavity with some of the vegetables and sage.
4. Place chicken on a rack (I actually just use a mini cookie cooling rack placed inside a baking dish) and stick remaining vegetables and sage around the chicken.
5. Pop the prepped chicken in the fridge for a few hours to dry out the skin. You can do this up to 24 hours ahead of time (or skip if you’re in a rush).
6. Preheat oven to 450 F. Add about a cup of white wine to the bottom of your pan, so that the liquid is just below the chicken (or a little more, if your pan is huge). You can use water if you don’t have wine. Roast the chicken for 10-15 mins at 450 F. This will give a nice crispy skin.
7. Turn oven down to 350 F and roast for an additional 20 mins per pound.
8. Take chicken out of oven and allow to sit for 20 mins or so before carving. Save the drippings for gravy!

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