Lemon pepper roast chicken is a perfect Sunday dinner comfort food!
Living in Maryland affords me the luxury of four distinct seasons every year, and as one grows to a close, I long for the next.
If you grew up in the Mid-Atlantic, you understand.
Brisk, icy winters spawn delicious thoughts of dewy spring mornings with bright, warm sunshine.
Days where the weather is just perfect enough to leave the house’s windows open all day—and even better—all night.
Yes. The winter-to-spring transition is one of my favorite transitions.
But nothing, nothing beats the beautiful turn of events when summer matures into fall.
The mountains that flank my neighborhood flicker with hints of beautiful yellows and reds that top their tree-studded slopes.
Air turns crisp as the stagnant, humid summer air is seemingly whisked away overnight.
Fall also begins a foodie’s holiday-pollooza.
Cooler air allows for figurative permission when it comes to certain dishes like apple pie, roasts, stews and other stick-to-your-ribs meals that were put on the back burner during summer’s unrelenting hundred degree days.
Here are some kitchen tools I use to make roast chicken:
Refrigerate leftovers to use in a weeknight meal later in the week, and be sure to save the carcass to make overnight slow cooker chicken stock! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1402 Total Fat: 93g Saturated Fat: 33g Trans Fat: 1g Unsaturated Fat: 51g Cholesterol: 584mg Sodium: 2169mg Carbohydrates: 5g Fiber: 2g Sugar: 1g Protein: 131g
Refrigerate leftovers to use in a weeknight meal later in the week, and be sure to save the carcass to make overnight slow cooker chicken stock!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.