A whole roast chicken is one of those dinners that looks impressive but doesn’t need a complicated method. This lemon pepper version uses a 5-pound chicken, fresh lemon, garlic, butter, thyme, and lemon pepper seasoning, then roasts at 425°F until the skin is browned and the meat is juicy.
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I roast the chicken in a cast-iron skillet because it catches all those buttery lemon juices underneath. I brush the chicken twice with the lemon butter while it cooks, which adds plenty of flavor without extra prep.
My 5-pound chicken takes about 50–60 minutes in my oven, and I use an instant-read thermometer rather than relying only on the clock. After a 10-minute rest, the meat stays juicy, and there are plenty of pan juices to spoon over each serving.
For a hearty dinner, I like serving this chicken with BBQ Green Beans or Sweet Potatoes with Apples and Cranberries. Cooking for fewer people? Here is how to roast a half chicken for a smaller meal.
Recipe Highlights
- Type of recipe: Whole roasted chicken
- Cooking method: Oven-roasted in a cast-iron skillet at 425°F
- Skill level: Beginner-friendly with an instant-read thermometer
- Flavors & textures: Buttery lemon and garlic with peppery seasoning, juicy meat, and browned skin
Ingredients You Will Need
- Whole chicken: This recipe is written for a 5-pound whole chicken. Chicken size affects roasting time, so a larger bird may need additional time in the oven.
- Lemon: You’ll use both the zest and juice of one fresh lemon in the butter mixture.
- Unsalted butter: Melted butter carries the lemon, garlic, and seasonings over the chicken and adds richness to the pan juices.
- Garlic minced: I use 1½ teaspoons of minced garlic in the lemon butter.
- Lemon pepper: Store-bought lemon pepper works well. Check the label because some blends already contain quite a bit of salt; if yours does, reduce the additional kosher salt as needed.
- Kosher salt: Season to taste, especially if your lemon pepper blend already contains salt.
- Fresh thyme chopped: Fresh chopped thyme adds a mild herbal flavor that works well with the lemon and garlic.
- Olive oil – Use a small amount to lightly grease the cast-iron skillet before adding the chicken.
How To Make Lemon Pepper Roast Chicken
- Preheat the oven to 425°F. Lightly grease a 10-inch cast-iron skillet with olive oil.
- Remove the giblets from the chicken cavity, if included. Pat the chicken dry inside and out with paper towels.
- Place the prepared chicken into the skillet.
- Mix the lemon juice, lemon zest, minced garlic, and melted butter in a bowl.
- Brush half of the lemon butter over all exposed areas of the chicken.
- Season the chicken with 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the salt. Sprinkle with one teaspoon of the thyme.
- Roast for 25 minutes. Carefully remove the hot skillet from the oven and brush the chicken with the remaining lemon butter using a heat-safe basting brush. Season with the remaining ½ teaspoon each of lemon pepper and salt.
- Return the chicken to the oven and roast for another 25–35 minutes, or longer as needed, until an instant-read thermometer registers 165°F in the thickest part of the breast and the innermost part of the thigh, without touching bone.
- Remove from the oven and sprinkle with the remaining fresh thyme.
- Let the chicken rest for 10 minutes before carving, then spoon the pan juices over the chicken before serving.
How Long to Roast a 5-Pound Chicken
I use a 5-pound whole chicken for this recipe. Mine takes about 50–60 minutes at 425°F, followed by a 10-minute rest. Since chicken size and oven temperatures vary, I start checking it toward the end of the roasting time and rely on an instant-read thermometer rather than the clock alone.
Tips For A Juicy Roast Chicken
- Pat the chicken dry. A dry surface browns better than a wet one.
- Use an instant-read thermometer. Check the thickest part of the breast and the innermost part of the thigh without touching bone. The chicken is done when both areas reach at least 165°F.
- Use care with the hot skillet. The cast-iron skillet will be very hot and heavy. Use sturdy oven mitts and set it on a heat-safe surface when basting.
- Use a sturdy basting brush. The lemon butter and pan juices will be hot, so use a heat-safe silicone basting brush with a sturdy handle.
- Let it rest. Give the chicken 10 minutes before carving so the juices have time to settle.
- No cast-iron skillet? A sturdy 13 × 9-inch metal roasting pan works well for a 5-pound chicken. Choose one that is oven-safe to at least 425°F and has sides high enough to contain the pan juices.
Storage
Store leftover chicken in an airtight container in the refrigerator for 3–4 days. Remove the meat from the bones before storing if you plan to use it for sandwiches, casseroles, soups, or salads.
Leftover Chicken Recipes
- Don’t throw away the bones after dinner. I use them to make my homemade chicken stock, which can go into soups, rice, casseroles, and plenty of other meals.
- Use the leftover meat in my Easy BBQ Chicken Flatbread Pizza or Cheesy Chicken and Rice Bake.
- Add leftovers to this Chicken and Corn Noodle Soup for an easy next-day meal.
- Use leftover chicken to make this Chicken Cobbler Casserole for supper.
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Recipe
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Lemon Pepper Roast Chicken
Ingredients
- 1 tablespoon olive oil for greasing the skillet
- 5 pound whole chicken
- 1 lemon zested and juiced
- 4 tablespoons unsalted butter
- 1½ teaspoons garlic minced
- 1 teaspoon lemon pepper
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme chopped
Instructions
- Preheat the oven to 425°F. Lightly grease a 10-inch cast-iron skillet with the olive oil.
- Remove the giblets from the chicken cavity, if included. Pat the chicken dry inside and out with paper towels.
- Place the chicken in the prepared cast iron skillet.
- In a small bowl, add lemon zest, lemon juice, melted butter and minced garlic. Stir to combine. Brush half of the mixture over all exposed areas of the chicken.
- Season the chicken with ½ teaspoon each of lemon pepper seasoning and salt. Then sprinkle with one teaspoon of freshly chopped thyme.
- Roast the chicken for 25 minutes. Carefully remove the skillet from the oven and brush the chicken with the remaining lemon butter. Season with the remaining ½ teaspoon each of lemon pepper and kosher salt.
- Return the chicken to the oven and roast for another 25–35 minutes, or longer as needed, until an instant-read thermometer registers 165°F in the thickest part of the breast and the innermost part of the thigh, without touching bone.
- Garnish with the remaining teaspoon of freshly chopped thyme.
- Let the chicken rest for 10 minutes before carving. Spoon the pan juices over the chicken before serving.
Notes
-
- Bake time may vary depending on the size of the chicken used. Plan for 15 minutes per pound of chicken at the temperature listed. (My 5-pound chicken takes about 50–60 minutes in my oven at 425°F, but whole chickens vary in shape and ovens vary, so use the temperature as your final guide.)
- If your lemon pepper seasoning contains salt, you may want to reduce the added kosher salt.
- The drippings add a lot of additional flavor – don’t discard! To use, strain the liquid through a fine mesh strainer. Discard the solids and drizzle over chicken, mashed potatoes, or make gravy.
- You may use any large oven-safe skillet or roasting pan in place of a cast iron skillet.
- If the top of the chicken starts to brown too much, add a loose foil tent over the chicken and return it to the oven until it is completely cooked through.
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Nutrition
First published: February 13, 2024. Last updated: August 19, 2026, with clearer instructions and helpful roasting tips.
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
The recipe sounds wonderful …I am going to print it out and try it.