Butter & Lemon-Pepper Roasted Chicken
Sunday’s dinner is Butter & Lemon-Pepper Roasted Chicken served with mashed potatoes and steamed broccoli. The kitchen smelled really good while the chicken was roasting and everyone, including the pets, were definitely enjoying the delicious flavors emanating from the oven. There’s just something about roasted chicken that makes everyone excited for dinner. In fact, I just barely put it in the oven for like 10 minutes and Hubby was eagerly asking, is it done yet? Well, it took longer than that of course and then we feasted.
Ingredients
- 1 whole chicken (4-5pounds)
- 1 stick butter (softened)
- 2 1/2 tbsp powdered lemon-pepper seasoning
- foil to cover then use strip for the wings
Instructions
- Pre-heat oven to 375°,In a bowl, stir together softened(or melt) butter and lemon-pepper seasoning. Set aside. Rinse the whole chicken with water then thoroughly dry with paper towels.
- Place the whole chicken in a flat surface first. A platter or a meat cutting board would do. Tie the legs together. Use strips of foil if you have no cooking thread. Generously pat and spread the butter mixture into the chicken. Make sure to put some under the skin. Transfer the chicken into a roasting pan. Loosely cover with foil. Roast it in the oven for 1 hour.
- After one hour, remove the foil. Baste the chicken with its own juice from the pan. Take a couple of strips of foil to cover the wings.
- Return in the oven to continue cooking for another 40 minutes or until the thermometer registers 160-180.
VOILA, Butter & Lemon-Pepper Roasted Chicken.
Served with mashed potatoes and steamed broccoli. Time and cook your sides while the chicken is roasting.
Make your Sunday special with Sunday’s dinner for the family. This should serve 4-5 people.
