Fresh Lemon-Pepper Chicken

Gluten Free
Health score
10%
Fresh Lemon-Pepper Chicken
71 min.
6
423kcal

Suggestions


Craving a flavorful and satisfying meal that's also gluten-free? Look no further than this sensational Fresh Lemon-Pepper Chicken! Imagine biting into juicy, tender chicken infused with the zesty tang of lemon and the robust kick of freshly cracked black peppercorns. This recipe transforms a simple roasting chicken into a culinary masterpiece, perfect for a weeknight dinner or a weekend gathering.

What makes this recipe truly special is the thoughtful preparation. We're not just sprinkling seasonings on top; we're creating a flavor bomb that penetrates deep into the meat. By gently loosening the skin and massaging a fragrant blend of crushed peppercorns, lemon zest, garlic, and softened butter underneath, we ensure every bite is an explosion of taste. The aroma as it bakes is simply divine!

The best part? It's surprisingly easy to make! While it takes a little over an hour, most of that time is hands-off as the oven works its magic. Plus, a quick temperature check with a kitchen thermometer guarantees perfectly cooked, succulent chicken every single time. Want to impress your family and friends with a delectable and healthy dish? Get ready to experience the perfect balance of bright citrus and bold pepper in this unforgettable Lemon-Pepper Chicken!

Ingredients

  • teaspoons peppercorns black
  • teaspoon butter softened
  •  garlic cloves minced
  • tablespoon lemon rind fresh grated
  • 3.5 pound roasting chickens whole
  • 0.5 teaspoon salt 

Equipment

  • frying pan
  • oven
  • roasting pan
  • kitchen thermometer
  • meat tenderizer

Directions

  1. Preheat oven to 37
  2. Place peppercorns in a small zip-top freezer bag. Crush with a meat mallet or small, heavy skillet.
  3. Combine crushed pepper, lemon rind, and next 3 ingredients.
  4. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub pepper mixture evenly under loosened skin and over chicken. Lift wing tips up and over back; tuck under chicken.
  5. Place chicken, breast side up, on a rack coated with cooking spray; place rack on roasting pan.
  6. Bake at 375 for 40 minutes. Increase oven temperature to 450, and bake 20 to 22 minutes or until a thermometer inserted in the meaty part of thigh registers 18
  7. Let stand 15 minutes.
  8. Remove and discard skin.
  9. Garnish chicken with lemon wedges, if desired.

Nutrition Facts

Calories423kcal
Protein32.07%
Fat66.39%
Carbs1.54%

Properties

Glycemic Index
18.67
Glycemic Load
0.27
Inflammation Score
-8
Nutrition Score
16.200869570608%

Flavonoids

Myricetin
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:423.04kcal
21.15%
Fat:30.59g
47.07%
Saturated Fat:8.97g
56.05%
Carbohydrates:1.6g
0.53%
Net Carbohydrates:1.11g
0.4%
Sugar:0.06g
0.07%
Cholesterol:167.9mg
55.97%
Sodium:332.95mg
14.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.25g
66.5%
Vitamin B3:12.44mg
62.21%
Vitamin A:1657.73IU
33.15%
Selenium:22.64µg
32.34%
Phosphorus:322.87mg
32.29%
Vitamin B12:1.91µg
31.89%
Vitamin B6:0.64mg
31.83%
Vitamin B5:2mg
19.99%
Vitamin B2:0.34mg
19.71%
Zinc:2.51mg
16.7%
Iron:2.82mg
15.64%
Manganese:0.26mg
12.82%
Folate:50.65µg
12.66%
Potassium:403.93mg
11.54%
Magnesium:39.63mg
9.91%
Vitamin B1:0.12mg
7.88%
Vitamin C:6.24mg
7.56%
Copper:0.14mg
6.97%
Calcium:29.28mg
2.93%
Vitamin K:2.48µg
2.36%
Fiber:0.5g
1.99%
Source:My Recipes