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Slow Roasted Lemon Pepper Chicken in the roasting pan

Slow Roasted Lemon Pepper Chicken

Janice Pattie
A succulent slowly roasted chicken flavoured with lemon pepper seasoning.
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine British
Servings 6
Calories 316 kcal

Ingredients
 

  • 1 medium roasting chicken
  • 2 carrots
  • 2 medium onions
  • 1 tablespoon vegetable oil I used Scottish rape seed oil
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon sea salt
  • 800 millilitres cold water

Instructions
 

  • 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.

Notes

If you don't have lemon pepper seasoning, use freshly ground black pepper and a 1/4 tsp of grated lemon zest.

Nutrition

Calories: 316kcalCarbohydrates: 6gProtein: 24gFat: 21gSaturated Fat: 7gCholesterol: 95mgSodium: 305mgPotassium: 359mgFiber: 1gSugar: 3gVitamin A: 3575IUVitamin C: 6mgCalcium: 33mgIron: 1mg