Low Fat Roasted Lemon Pepper Chicken – a delicious recipe with chicken, lemons, garlic, onion, salt, lemon pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut both lemons in half.
2
Put the first half into the chicken cavity along with the garlic& onion.
3
Place chicken into a non stick oven roasting pan or lightly spritz a regular pan with a cooking spray such as Pam.
4
Squeeze the juice from the second lemon half over the chicken, season with salt, followed by a good shaking of lemon pepper; surround with the potatoes.
5
Bake uncovered, in a preheated 325F oven for 30 minutes.
6
Squeeze juice from 3rd lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for another 30 minutes.
7
Remove from oven, squeeze juice from the last lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for the final 30 minutes.
126
kcal
Calories
1
g
Fat
20
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 roasting chicken (about 3 lbs), 2 lemons, 2 cloves garlic, 1 small onion, peeled & quartered, and more.
Yes, Low Fat Roasted Lemon Pepper Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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