Easy Lemon-Pepper Roast Chicken Recipe

Ingredients

• 4 tablespoons lemon-pepper seasoning
• 3 tablespoons garlic salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 3 lemons lemons
• 2 (3 1/2) pound frozen whole chickens - thawed, rinsed, and dried
• 6 large green onions, green parts only, chopped
• 2 stalks celery, roughly chopped
• 2 cloves garlic, peeled
• cooking string

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a bowl, mix together lemon-pepper, garlic salt, black pepper, thyme, and salt. Set aside. Slice 2 lemons into rounds for stuffing, and reserve 1 lemon for juice.
3. Place 2 chickens in a roasting pan, ensuring they aren't touching. Evenly squeeze the juice of 1 lemon over both chickens. Divide the sliced lemons, green onions, celery, and garlic in half, and stuff each chicken cavity. Use cooking string to tie the legs together, ensuring they face up. Pat the spice rub all over the chickens.
4. Bake uncovered in the preheated oven for 1 hour. Rotate the pan and baste the chicken with its juices. Continue baking, basting frequently, for another 50 minutes. Increase the oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until the juices run clear and the chickens are no longer pink inside, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition

• Calories: 267 kcal
• Fat Content: 10 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 2135 mg
• Protein Content: 38 g
• Cholesterol Content: 112 mg
• Carbohydrate Content: 6 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g