LEMON PEPPER WHOLE CHICKEN RECIPES

Steps:

• Heat oven to 425F.
• Season chicken inside and out with salt, pepper, and herbs de Provence.
• Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
• Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
• Let the bird rest for 10 minutes, tenting with foil before carving.
• Serve chicken, either one breast, or one thigh/drumstick, skin is optional.

Steps:

• 1. Preheat the oven to 425�F. Line a baking sheet with aluminum foil and place a roasting rack on top. 2. Rinse the chicken and pat dry very well with paper towels. Bend the wings back around the neck of the chicken. 3. Rub the chicken all around the outside with the softened butter. Stuff the inside of the chicken with the lemon halves and the herbs. Season the chicken inside and out with salt and pepper. 4. Tie the legs of the chicken together with trussing twine and cut away excess strings. 5. Transfer the chicken to the prepared roasting rack. Roast until the skin is golden brown, 35 to 40 minutes. Reduce the heat to 375�F and continue roasting until the chicken is cooked through (the juice between the leg and thigh runs clear, and a meat thermometer reads 165�F). 6. Let the chicken rest for 15 to 20 minutes before carving and serving. (It goes well with sides of spicy brussels sprouts and smashed potatoes.)