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Lemon-Pepper Roast Chicken
Lemon-Pepper Roast Chicken
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Savory lemon-pepper roast chicken stuffed with vegetables. Perfect for feeding a crowd or family.
Ingredients:
  • 4 tablespoons lemon-pepper seasoning
  • 3 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 3 lemons
  • 2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
  • 2 stalks celery, roughly chopped
  • 6 large green onions, green parts only, chopped
  • 2 cloves garlic, peeled
  • cooking string
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect bake.
  • In a bowl, mix lemon-pepper, garlic salt, black pepper, thyme, and salt. Set aside. Slice 2 lemons into rounds for stuffing, saving 1 lemon for juice.
  • Arrange the two chickens in a roasting pan without touching. Drizzle the juice of 1 lemon over both chickens, ensuring even coverage. Split the sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Secure the legs with cooking string, making sure they are facing upward. Rub the dry rub all over the chickens.
  • Roast the chicken in the preheated oven for 1 hour, basting once halfway through. After that, turn up the oven to 375 degrees F (190 degrees C) and continue basting and roasting until the juices run clear and the chicken is no longer pink in the center, about 40 minutes. Check with an instant-read thermometer for 165 degrees F (74 degrees C) to ensure doneness.

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