Lemon Pepper Roasted Chicken

 Lemon Pepper Roasted Chicken

You are in for a treat with this moist tender chicken!

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/


Pre heat: Convection Oven 425 degrees

Cook time:  approximately 60 – 70 minutes.  This recipe was made at home as a make-ahead dish for an RV outing and required 70 minutes to prepare.  When preparing this recipe in the RV, use a smaller roasting chicken (4.5 lb – 5 lb.) and check the internal temperature periodically.  The smaller bird will cook to temperature quicker.  Check at 40 minutes then check every 5  – 7 minutes.  Chicken is ready when the internal temperature  reaches 160 degrees.

This is hands down the best chicken ever.


1  Organic roasting chicken  (smaller size for RV convection)

1 box organic chicken broth

1/2 cup dry white wine (Pinot Grigio, Sauvignon Blanc)

2 lemons, cut in 4 – 6 wedges per lemon

1 organic sweet onion

1 head of garlic

1 1/2 tbsp. arrowroot (or cornstarch)

1 1/2 tbsp. water

1 tbsp. fresh ground lemon pepper

salt and pepper to taste


  1. Rinse chicken thoroughly and pat dry.
  2. Remove and discard any chicken parts packed in the cavity (neck and organ meats).
  3. Peel sweet onion, slice onion into 8 circular slices, discarding root and top ends.
  4. Add sliced onions in a 9″ x 12″ casserole dish and toss with 1/8 cup of oil,  1/2 tsp pepper and 1/4 tsp salt.
  5. Place chicken breast side up on the onion mixture.
  6. Sprinkle inside of chicken cavity with lemon pepper.
  7. Add 1/2 lemon wedges to the chicken cavity.
  8. Cut a garlic bulb in half horizontally.  Place both halves in the chicken cavity
  9. Rub the exterior skin of the chicken with 1/8 cup of oil, then salt and pepper liberally.
  10. Tuck chicken wings under the chicken breast.
  11. Roast the chicken for approximately 60 – 70 minutes.  Chicken is cooked through when the internal temperature reaches 160 degrees on a meat thermometer.
  12. Remove chicken from oven when cooked thoroughly.
  13. Let chicken rest for 15 minutes, then slice the chicken and place on a platter.


  1. Pour sauce (lemons, drippings and onions) from the casserole dish into a large saucepan on the stovetop.
  2. Turn heat to medium. Add chicken broth and wine.
  3. When sauce is warm prepare a slurry in a small bowl combining 1 1/2 tablespoons of arrowroot or cornstarch with     1 1/2 tablespoons of water.
  4. Stir slurry into the sauce until it thickens (approximately 3-5 minutes) enough to coat the back of a spoon.
  5. When sauce has thickened and warm,  pour over sliced chicken and serve.







Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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