Lemon Pepper Chicken

15 Min.
60 Min.
4
Ingredients
1
(4-5 pound) whole chicken
1 (4-5 pound) whole chicken
2
tablespoons Better Than Bouillon® Roasted Chicken Base
2 tablespoons Better Than Bouillon® Roasted Chicken Base
1
teaspoon lemon zest
1 teaspoon lemon zest
2
tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lemon juice
2
tablespoons garlic powder
2 tablespoons garlic powder
2
teaspoons cracked black pepper
2 teaspoons cracked black pepper
2
cups hot water mixed with 1 tablespoon Better Than Bouillon® Roasted Chicken Base, dissolved
2 cups hot water mixed with 1 tablespoon Better Than Bouillon® Roasted Chicken Base, dissolved
Directions
  1. Preheat the oven to 400°F.
  2. Mix the Roasted Chicken Base broth, lemon zest, lemon juice, garlic powder, and black pepper together in a small bowl.
  3. Rub the chicken all over with the marinade. Place the chicken onto a rimmed baking sheet.
  4. Place the baking sheet directly into the oven. Baste the chicken with the broth every 15 minutes and roast for 1 hour or until the internal temperature is 165°F when checked with an instant read thermometer.
  5. Remove the baking sheet from the oven and let the chicken rest for 10 minutes before slicing.

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