Ingredients for Roast Chicken With Black Pepper Glaze
- Garlic Cloves
- Fresh Lemon Juice
- Extra Virgin Olive Oil
- Chicken
- Lemon
- 1 teaspoon salt
- Black Pepper
- Curly Endive Lettuce
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How to Make Roast Chicken With Black Pepper Glaze
- In a food processor, combine 4 cloves garlic, 2 tablespoons lemon juice, and 1 tablespoon olive oil.
- Process for 30 seconds, scraping down the sides as needed.
- Set the garlic paste aside.
- Remove the giblets and neck from the chicken.
- Rinse the chicken thoroughly with cold water and pat dry completely.
- Gently loosen the chicken skin from the legs, thighs, and breasts, being careful not to tear it.
- Spread the reserved garlic paste evenly under the loosened skin.
- Place the chicken on a lightly greased rack in a roasting pan, breast side up.
- Drizzle the remaining 1 tablespoon of olive oil over the chicken.
- Squeeze the juice of 1 lemon over the chicken and place the lemon halves inside the cavity.
- Tuck the wings behind the back and tie the legs together with kitchen string.
- Generously sprinkle 1 teaspoon salt and 1/2 teaspoon freshly cracked black pepper over the chicken.
- Cover the roasting pan and chill in the refrigerator for 30 minutes.
- Add 1/2 inch of water to the bottom of the roasting pan.
- Insert a meat thermometer into the thickest part of the breast, ensuring it doesn't touch the bone.
- Bake uncovered at 375°F (190°C) for 1 hour and 20 minutes, or until the meat thermometer registers 170°F (77°C).
- Let the chicken rest for 10-15 minutes before carving.
- Serve on a platter lined with curly endive.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
54g
Carbs
1g
