My Friend Sangeeta Rao was nice enough to give us her yummy recipe for
lemon Pepper Garlic Roasted Chicken:Sangeeta is theEvent Manager of the
Mandarin Oriental in Washington DC…….1 (202) 787 6200Email her if you
need her to help you with an event in DC- email@example.com
IngredientsChickenLemons (# dependant on size of chicken)
Sage leaves (you can mix it up and use
If you use Rosemary, don’t use too much since it’s such a strong herb)
(4 tbsp dependant on how large chicken is; I use one stick for a large chicken)
Salt & Pepper to taste
Dispose of gizzards
Slice garlic cloves lengthwise (keep some whole),
rip off sage leaves from stem
slice half of lemon in thin diameter slices and other half in quarters.
You will need another half to squeeze the juice into the cavity.
Put chicken in respective size roasting pan.
Sprinkle salt and pepper all over chicken (front, back, inside, behind legs,
Put sliced garlic under skin all over chicken and put whole cloves
inside of chicken and behind legs
Put sage leaves under skin all over chicken
Put sliced lemons under skin all over chicken
Squeeze half of lemon inside chicken and leave it in the cavity
Put quarter sized lemons behind legs
Melt butter completely in microwave
Pour butter all over chicken and give a good rub
Feel free to add some more salt
Start with 375 degrees and work your way up in temperature but do not go
Check the directions on the packaging of the chicken because it’s all depending
on the size of the chicken
Baste chicken every half-hour
White plastic indicator should pop when ready – should take 1.5 hours to cook
depending on size of chicken
Tip: After you’re done eating my delicious chicken, save carcass and boil for
excellent chicken broth or soup!
I’ve made delicous chicken dumplings soup with wild rice but make sure to
remove all the lemons!