Ingredients for Oven Roasted Whole Lemon Pepper Chicken And Veggies
- Roasting Chicken
- White Potatoes
- Fresh Carrots
- Onion
- 3 tablespoons olive oil
- Lemon Juice
- Lemon Pepper
- Garlic Salt
- Fresh Coarse Ground Black Pepper
- Nonstick Cooking Spray
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How to Make Oven Roasted Whole Lemon Pepper Chicken And Veggies
- Preheat oven to 400°F (200°C).
- Rinse the chicken and pat it dry with paper towels. Place the chicken in a large roasting pan.
- In a bowl, combine olive oil, lemon juice, lemon zest, garlic powder, onion powder, paprika, salt, and black pepper.
- Rub the mixture all over the chicken, ensuring it's well coated.
- Toss the chopped vegetables (potatoes, carrots, and onions) with 1 tablespoon of olive oil, salt, and pepper in a separate bowl.
- Arrange the vegetables around the chicken in the roasting pan.
- Roast for 1 hour and 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
- Let the chicken rest for 10 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
30g
Fat
31g
Carbs
13g
