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Lemon Pepper Roast Chicken
Lemon Pepper Roast Chicken

Before you jump to Lemon Pepper Roast Chicken recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been taught to think that comfort foods are bad and to be avoided. However, if your comfort food is candy or junk food this is true. Otherwise, comfort foods can be really nutritious and good for you. There are some foods that, when you consume them, can improve your mood. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Eggs, you may be surprised to learn, are wonderful at combating depression. Just see to it that you do not throw out the egg yolk. The egg yolk is the most essential part of the egg iwhen it comes to helping elevate your mood. Eggs, especially the yolks, are rich in B vitamins. B vitamins can genuinely help you improve your mood. This is because the B vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Consume an egg and feel happier!

So you see, you don’t need to eat junk food or foods that are bad for you to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to lemon pepper roast chicken recipe. You can cook lemon pepper roast chicken using 8 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Lemon Pepper Roast Chicken:
  1. Take 1 whole roasting chicken
  2. You need 1 lemon (just the zest)
  3. Provide 2 tablespoons pepper
  4. Use 3 tablespoons kosher salt
  5. Take 1 bunch sage leaves
  6. Prepare 1 onion
  7. Get 3 carrots
  8. Take 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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