Lemon Pepper Chicken
Recipe tags: chicken base, easy difficulty, main, chicken, roast
|2 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|2 cups||hot water|
|1 tsp||lemon zest|
|2 Tbsp||freshly squeezed lemon juice|
|2 Tbsp||garlic powder|
|2 tsp||cracked black pepper|
|1||(4-5 lb) whole chicken|
Preheat the oven to 400°F.
Dissolve the Roasted Chicken Base into the water.
Mix the Roasted Chicken Base broth, lemon zest, lemon juice, garlic powder and black pepper together in a small bowl.
Rub the chicken all over with the marinade. Place the chicken onto a rimmed baking sheet.
Place the baking sheet directly into the oven. Baste the chicken with the broth every 15 minutes and roast for 1 hour or until the internal temperature is 165°F when checked with an instant read thermometer.
Remove the baking sheet from the oven and let the chicken rest for 10 minutes before slicing.