Lemon-Pepper Roast Chicken
Ingredients
- 4 tablespoons lemon-pepper seasoning
- 3 tablespoons garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 3 lemons
- 2 (3 1/2 pound) frozen whole chickens - thawed, rinsed, and dried
- 6 large green onions, green parts only, chopped
- 2 stalks celery, roughly chopped
- 2 cloves garlic, peeled
- cooking string
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl; set aside. Slice 2 lemons into rounds for stuffing; reserve 1 lemon for juice.
- Place 2 chickens in a roasting pan, not touching. Evenly squeeze 1 lemon over both chickens to coat. Divide sliced lemons, green onions, celery, and garlic in half; stuff into each chicken cavity. Tie legs together using cooking string, making sure legs are facing up. Pat spice rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan; baste chicken with juices. Continue to bake, basting often, 50 minutes more. Increase oven temperature to 375 degrees F (190 degrees C); continue to baste and bake until juices run clear and chickens are no longer pink in centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
Source
Original recipe: View Original