Lemon Pepper Roasted Chicken

Serves 8 Rated:

I have the kids around each Sunday night. When I say kids, I mean, the kids, their spouses, their kids and the pets. (Well thankfully, I’m kidding on that score!) I used to have more than that; my sisters, their hubbies, their kids, but somewhere between 50 and now I hit a wall when it came to the all out catering Sunday night dinners. So they have become a thing of the past...with the rare occasion or three when we go all out.

This meal is great for extending, to feed, well the extended hangry mob. So just count up how many marylands you need and you are good to go.

Maryland chicken, for those of you who don’t know is the entire chicken leg, drumstick and thigh, still attached. Very pretty for presentation and a great serving size per piece, per person. Makes it easy. Just like this recipe. Enjoy.

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  • 6-8 chicken Maryland pieces (as explained above!)
  • 6-10 cloves garlic
  • 2 Teaspoons whole peppercorns
  • zest 2 lemons, finely grated
  • juice 2 lemons (Approx 150g)
  • Handfuls Italian parsley leaves
  • Generous Pinches pink salt flakes pink salt flakes BUY
  • 50 Grams Extra Virgin Olive Oil (EVOO) EVOO BUY
  • Lemon wedges and more parsley to serve



Place the chicken pieces into one or two ziploc bags.


Place garlic, peppercorns, zest, lemon juice, parsley, salt and EVOO into Thermomix bowl and blend 20 sec/speed 10. Divide equally between chicken in the bags and rub into the chicken so that it is coated evenly. Refrigerate the chicken overnight or for several hours, turning it occasionally so that it becomes very well coated with the marinade.


When ready to cook, preheat the oven to 220°C and place the chicken in a single layer into a baking dish or dishes. Pour the marinade over.


Roast for 20-25 minutes uncovered. Turn oven down to 200 °C, throw in the lemon wedges and cook a further 10 minutes or until you are sure chicken is well cooked, and skin is charred. Remove from oven and cover loosely with foil for about 10 minutes until ready to serve. Garnish with a little more parsley and serve with roasted vegies of choice or salad.

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