Lemon-Pepper Roast Chicken

Name: Lemon-Pepper Roast Chicken
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 4 kilograms chickens, rinsed and patted dry; 237 milliliters dry white wine; 2 teaspoons chopped fresh thyme; 2 cloves garlic; 1 Grated zest and juice of lemon; 8 servings Kosher salt and freshly ground pepper; 2 teaspoons paprika; 1 stick unsalted butter, at room temperature

Lemon-Pepper Roast Chicken is a gluten free and primal main course. One serving contains 1105 calories, 85g of protein, and 80g of fat. This recipe serves 8. A mixture of chickens, wine, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. Try Lemon Pepper Roast Chicken in a Slow Cooker, Roast Chicken Salad with Yellow Bell Pepper & Lemon Slices, and

Instructions

Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.

Ingredients you will need

Lemon Zest

Paprika

Butter

Garlic

Pepper

Juice

Thyme

Salt

Equipment you will use

Food Processor

Oven

Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.

Ingredients you will need

Chicken

Butter

Pepper

Lemon

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan.

Ingredients you will need

Chicken Leg

Chicken Wings

Equipment you will use

Roasting Pan

Kitchen Twine

Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)

Ingredients you will need

Chicken

Wine