Lemon Pepper Roast Chicken
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 pounds chicken pieces or 2 whole chicken, or 2 1/2 lbs. boneless skinless chicken | |
| ½ cup olive oil | |
| ¼ cup lemon juice | |
| 2 teaspoons lemon zest | |
| 1 teaspoon ground thyme | |
| 2 teaspoons garlic powder | |
| 2 tablespoons paprika | |
| ½ teaspoon salt | |
| ½ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a food processor combine, olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt and black pepper until smooth. | |
| 2 | Place chicken in roasting dish. Pour mixture over chicken and rub to coat. Refrigerate covered for 30 minutes to 8 hours. | |
| 3 | Preheat oven to 400°F. | |
| 4 | Uncover and roast approximately 1 hour, turning chicken occasionally while cooking. Serve hot. | Cook until internal temperature reaches 165°F. |
Posted in Chicken Dinner Recipes
