Slow Roasted Lemon Pepper Chicken is an easy way to roast chicken. You can go off and do something else for a couple of hours and when you come back you have succulent chicken with crisp skin and the meat falling off the bone.
Before roasting rub the chicken with lemon pepper seasoning. If you don’t have any, then use freshly ground black pepper and a little lemon zest to give a similar flavour.
What makes the Slow Roasted Lemon Pepper Chicken so succulent is the ‘bath’ of water, onions and carrots, which gently steams the chicken from below. At the same time, he heat from the oven toasts the skin till it’s crisp.
Serve the Slow Roasted Lemon Pepper Chicken with mashed potatoes. I like to mash my potatoes with a generous knob of butter and a splash of milk.
Spring cabbage is delicious and seasonal to serve with the chicken, but any green vegetable will complement this meal.
Don’t forget the Gravy
Make gravy with the juices from the roasting tin, capture all the flavour and the lovely lemon pepper flavour.
Leftover Slow Roasted Lemon Pepper Chicken
Roast Chicken is a family favourite, it’s easy to make and, there are always leftovers to use for a second meal like this Leftover Turkey and Leek Pasta Bake or a Leftover Club Sub Sandwich. Both of these recipes were developed for leftover turkey but they work just as well with leftover chicken.
More Chicken Recipes from Farmersgirl Kitchen
At this time of year, it’s all about al fresco eating and this Sticky Marmalade Chicken is ideal to eat outside. It’s good hot or cold and, as you don’t want to be spending time inside when the sun is shining, it is super quick and easy to make.
Fried Chicken with Cashew Nuts is one of the best Chinese ‘fakeaway’ dishes I’ve ever made. It’s got all the glorious umami flavours you expect from a takeaway and it’s just so simple
Super Simple Chicken Curry is a super delicious recipe. If you have never made a curry from scratch I would recommend this recipe as the place to start.
More Roast Chicken Recipes
How to make Roast Chicken – Feast Glorious Feast
One Pan Greek Roast Chicken and Roast Potatoes – Easy Peasy Foodie
Traditional Roast Turkey – Recipes Made Easy
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Slow Roasted Lemon Pepper Chicken
- 1 medium roasting chicken
- 2 carrots
- 2 medium onions
- 1 tbsp vegetable oil I used Scottish rape seed oil
- 1 tsp lemon pepper
- 1/2 tsp sea salt
- 800 ml cold water
- Heat the oven to 180C
- Peel the onions and quarter, wash the carrots (no need to peel) and roughly chop, place in the base of your roasting tin.
- Place the chicken on top of the vegetables, rub with the oil and cover with the lemon pepper and salt.
- Pour the water round the chicken and put the lid on the roaster, or create a tent over your chicken with aluminium foil.
- Roast at 180C for 20 minutes, then turn the heat down to 140C and cook for a further 2 hours.
This Slow Roasted Chicken is my entry for the Slow Cooked Challenge, the blogging challenge I run with Lucy from Baking Queen 74.
Lucy is hosting this month and has chosen the theme of ‘Spring’. I think this dish is perfect for spring, stick it in the oven and get outside into the garden for a couple of hours. Your warming dinner will be cooking away while you work and ready for you coming in.
If you would like to know more about the Slow Cooked Challenge, then visit the Slow Cooked Challenge page featuring all the challenges and Slow Cooked recipes linked up since January 2014.