Lemon Pepper Roast Chicken
Ingredients
- 1 lb whole chicken (on the smaller side)
- 2 tbsp ghee (melted)
- 3 garlic cloves (grated)
- zest from 1 lemon
- 1 tbsp pepper (fresh cracked)
- Kosher salt (2-3 big pinches, for both sides of the chicken)
Other
- 3 Yukon potatoes (or red)
- 2 garlic cloves (grated)
- ½ tsp onion powder
- ¼ tsp paprika
- 1 tsp Italian seasoning
- zest from 1/4 lemon
- Salt (big pinch)
- Pepper (big pinch)
- 1 tbsp parsley (fresh)
- 1 tbsp olive oil
- 1 tbsp butter (added to potatoes)
Vegetables
- 2-3 whole carrots (peeled and chopped)
- 1 bunch broccolini
- Micro greens (for topping, optional)
Instructions
- Preheat oven to 425F (if you don’t have a roast button, use it)
- Pat your chicken dry. Flip the chicken, breast side down, and cut out the spine with kitchen shears or a sharp knife. Score the chicken through the sternum then flip and press the breasts firmly to crack/flatten. Salt with 2-3 big pinches of kosher salt before flipping
- Flip chicken. Melt ghee, then brush on top of chicken, getting nooks. Salt with 2-3 big pinches of kosher salt. Add zest from 1 lemon, grated garlic, and pepper. Dab with a little more ghee. Add to baking sheet lined with parchment.
- Cut potatoes into smaller chunks, add to bowl, then add grated garlic, seasonings, lemon zest, parsley, salt, pepper, and olive oil. Toss, then add to baking sheet with chicken. Add to oven for 20 minutes.
- Meanwhile, add prepped vegetables to the bowl you seasoned your potatoes in, add a little more salt and pepper and mix in with the leftover seasoning.
- Add to baking sheet then finish roasting another 20 minutes or until chicken reaches 165F.
- Cut chicken, then plate!!
Nutrition
Serving: 1 portion | Balanced: 1 | Cal: 502 kcal | Carb: 26 g | Protein: 32 g | Fat: 30 g