Roasted Lemon-Pepper Chicken

A large roasting chicken is brushed with olive oil and rubbed--inside and out--with a mixture of lemon peel, lemon-pepper seasoning, and herbs.

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Ingredients:

• 2 tablespoons Olive oil
• Herb Mixture:
• 4 large garlic cloves, minced
• 3 teaspoons grated lemon zest
• 4 teaspoons lemon-pepper seasoning
• 1 teaspoon salt
• 2 teaspoons dried thyme, crushed
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon pepper
• Pam Cooking Spray
• 1 lemon, cut into 1/2-inch thick slices
• 1 large roasting chicken (about 5-6 lbs)

Method

After cleaning and rinsing chicken, allow it to dry. Rub the olive oil on the outside and inside of the chicken. Combine herb mixture ingredients and mix well. Rub the herb mixture all over the outside and inside of the chicken. Insert lemon slices inside of chicken and tie up the legs to keep juices inside. Grill using indirect heat or bake uncovered in oven until done. For the last hour of cooking, spray the outside of Chicken with Pam; cut string holding legs together. Check temperature in thickest part of thigh to read 180 degrees; juices should run clear. Allow chicken to rest (covered with foil) for 10 minutes before carving.

Notes:

Number of servings: 6-8

Submitted By: Leslie Bogs
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