Lemon Pepper Chicken
4-5lb. chicken, patted dry
1 sweet onion, sliced
¼ cup oil, divided
1 Tbsp. lemon pepper
1 head of garlic, halved
2 lemons, cut in wedges
Preheat convection oven to 425°F. Remove and discard any chicken parts packed in the cavity. Add sliced onions to a 9×12 dish and toss with 1/8 cup of oil, and salt and pepper to taste. Place chicken, breast side up, on the onions. Sprinkle inside of chicken cavity with lemon pepper. Add lemon wedges and garlic to the chicken cavity. Rub the exterior skin of the chicken with remaining oil, then salt and pepper liberally. Tuck chicken wings under the chicken breast. Roast the chicken for about 60 minutes. When chicken reaches internal temp. of 165°F, it is fully cooked. Remove from oven and rest 15 minutes while covered in foil. Slice and Serve!
