Lemon Pepper Chicken

• 2 lemons
• 3 lbs roasting chickens, quartered
• 1 teaspoon black peppercorns
• 1 12 teaspoons kosher salt
• 14 cup water

1. Preheat oven to 400F.
2. With a vegetable peeler remove zest from lemon in strips and remove any white pith from strips.
3. Coarsely chop enough zest to measure 1 tablespoon, reserving remainder for another use.
4. Squeeze enough juice from lemons to measure 1/4 cup.
5. In a flameproof roasting pan combine juice and chicken, tossing to coat, and arrange chicken skin sides down.
6. Marinate chicken 15 minutes.
7. In an electric coffee/spice grinder grind zest, peppercorns, and salt until finely chopped.
8. Arrange chicken, skin sides up, and pat lemon-pepper onto it.
9. Roast chicken in middle of oven, basting occasionally, until just cooked through, 45 to 50 minutes.
10. Transfer chicken to a platter and keep warm.
11. Add water to juices in roasting pan and simmer, stirring and scraping up any browned bits, until liquid is slightly thickened, about 2 minutes.
12. Pour sauce over chicken.

lemons, roasting chickens, black peppercorns, kosher salt, water

Taken from www.food.com/recipe/lemon-pepper-chicken-196387 (may not work)