1/2 C. homemade vegetable stock ($.25)
3 T. lemon pepper seasoning ($.25)
1/2 C. lemon pepper marinade (free after coupons)
5.5 lb. whole chicken ($3.75ish)
2 T. olive oil ($.10)
Heat over to 325.
Rinse chicken thoroughly and pat dry. Rub liberally with lemon pepper dry seasoning, drizzle with lemon pepper marinade - adding 3-4 T. of marinade to cavity of the chicken. Drizzle with olive oil.
Place chicken in lightly greased baking dish and pour stock into bottom of the baking dish. Roast uncovered at 325 for 1 hour 20 minutes, or until internal temperature reaches 165 degrees.
Let rest for 20 minutes before carving and serving.
Yields - 8 servings
Cost: $4.35
Cost per serving: $.55
Leftover Makeover - Use in:
Chicken Gnocchi Soup
Chicken Alfredo
Italian Chicken Salad
Chicken Sandwiches
Chicken and Provolone Panini
Chicken Ciabattas with black olive and roasted peppers
I'm going to try this lemon pepper chicken recipe with a small turkey I picked up on sale for Thanksgiving - should be good, it sounds amazing.
ReplyDeleteI love roasted chicken but sometimes mine gets a little dry - I'm going to try your lemon pepper roasted chicken with a little chicken broth I got for cheap around Thanksgiving. Thanks for the idea!
ReplyDeleteThanks for checking out my recipes - hope you enjoy!
ReplyDelete