Fresh Lemon-Pepper Chicken

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

Suggestions


Indulge in the vibrant flavors of our Fresh Lemon-Pepper Chicken, a delightful dish that brings a burst of citrus and spice to your dining table. Perfectly gluten-free, this recipe is not only a feast for the taste buds but also a wholesome option for those with dietary restrictions. With a preparation time of just 71 minutes, you can easily whip up this succulent main course for lunch or dinner, serving up to six people.

The star of this dish is a whole roasting chicken, seasoned to perfection with a zesty blend of freshly grated lemon rind and crushed black peppercorns. The aromatic garlic and a hint of butter elevate the flavors, creating a mouthwatering experience that will leave your guests asking for seconds. As the chicken roasts, the skin becomes beautifully golden and crispy, while the meat remains juicy and tender, making it a true centerpiece for any meal.

Whether you're hosting a family gathering or simply enjoying a cozy night in, this Fresh Lemon-Pepper Chicken is sure to impress. Pair it with your favorite sides, and don’t forget to garnish with lemon wedges for that extra pop of color and flavor. Get ready to savor a dish that’s not only delicious but also a celebration of fresh ingredients and simple cooking techniques!

Ingredients

  • teaspoons peppercorns black
  • teaspoon butter softened
  •  garlic clove minced
  • tablespoon lemon zest 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