Lemon Pepper Chicken and Potatoes

  • Sending
    User Review
    0 (0 votes)
    User Rating
  • 00:30Prep Time
  • 01:20Cook Time


  • 1 whole chicken
  • fresh basil leaves
  • 5 Tbsp. unsalted butter
  • 1 lemon
  • 5 clove garlic
  • 2 scallions
  • Johnny’s Seasoned Sea Salt
  • Johnny’s Jamaica Me Crazy Lemon Pepper
  • 1 3/4 lb. small to medium potatoes
  • 2 Tbsp. extra-virgin olive oil
  • fresh parsley leaves


  1. Preheat oven to 450 degrees F. Remove any excess fat around chicken cavities and discard; rinse chicken and pat dry, inside and out.
  2. In a small bowl, combine basil, butter, lemon zest, garlic, and scallions.
  3. Starting at chicken’s neck, slide hands under the skin, carefully loosening skin on breasts and thighs. Spread butter mixture, about 1 Tbsp. at a time, between loosened skin and meat, taking care not to tear the skin. Rub hands over skin to spread mixture into crevices.
  4. Season chicken (inside and out) with Johnny’s Seasoned Sea Salt and Lemon Pepper Seasoning, then tie legs together with kitchen string. In a large bowl, toss potatoes with oil, 1/2 teaspoon Johnny’s Sea Salt, and enough pepper to coat well. Cut the reserved lemon into quarters and set 3 aside.
  5. Heat roasting pan in the oven for 10 minutes. Remove.
  6. Then put potatoes and any oil left in the bowl into pan, keeping potatoes in a single layer and pushed to edges to make room for chicken. Place chicken in pan, breast-side up.
  7. Roast chicken for 20 minutes, then remove the pan from oven and turn bird breast-side down.
  8. Continue to roast for 20 more minutes, then remove the pan from the oven and turn bird breast-side up again.
  9. Sprinkle parsley over potatoes, then stir to coat with pan drippings. Squeeze lemon over the chicken and put rinds into the pan.
  10. Continue to roast until juices of chicken run clear when the thigh is pierced with a fork, or an instant-read thermometer inserted in breast reaches 160°F, 20 to 30 minutes.
  11. Remove pan from oven; let chicken rest for 15 minutes before transferring to a cutting board.
  12. Let rest for 5 more minutes, then carve. Spoon pan juices over chicken; serve with potatoes and roasted lemon.

Like This Recipe, and Want to See More?

Sign up for Johnny’s® Flavor Club and get recipes, tips, and deals right in your email inbox.