Slow Roasted Lemon Pepper Chicken in the roasting pan

Slow Roasted Lemon Pepper Chicken

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


  • 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.


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


Calories: 316kcal | Carbohydrates: 6g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 305mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3575IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg