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Lemon Pepper Roasted Chicken

Prep Time - 5 minutes | Time To Make - 1 hour 30 minutes

Heather Barnes is an Austin, TX-based food photographer and creator of the blog, Mrs. Barnes, which focuses on simple entertaining at home and romantic recipes. Heather believes that dinner is the most celebrated meal of the day. She aims to recapture the simplicity of connecting with family and friends and slowing down. She’s a romantic at heart, always garnishing her dishes with flowers and love. This Lemon Pepper Roast Chicken is an easy and delicious recipe for a holiday party but would be especially lovely for a romantic dinner for two.


Whole organic chicken
4 lemons for roasting
4 lemons – juiced
4 tablespoons grass fed butter
2 clementines
Fresh sage and rosemary for a garnish
Salt and pepper to taste


Rinse the chicken with cold water, pat dry. Add salt and pepper.
Stuff the cavity with four lemons.
Melt the butter and pour over and inside the chicken along with the lemon juice.
Roast at 350 degrees for 20 minutes.
Remove the pan, and flip the chicken over and roast it another hour to an hour and a half based on the weight of your chicken. Use a meat thermometer to check the internal temperature.
Pour the juices over the chicken, and garnish with fresh sage, rosemary and sliced lemons.

Pair Your Recipe

Bring home a bottle of Merlot to your collection.
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2019 Wetmore Vineyard Cabernet Sauvignon

Our 2019 Wetmore Vineyard Cabernet Sauvignon is beautifully representative of the single-vineyard it’s grown: notes of clove and dark berries are complemented by a layer of cocoa dust and vanilla. This wine has well-integrated tannins and a velvety acidity making this a fantastic wine for food pairing.

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2017 nth DEGREE Cabernet Sauvignon

Our 2017 nth DEGREE Cabernet Sauvignon has beautiful aromatics of black currant and cassis, with a hint of chocolate and bay leaf. This wine has well-integrated tannins with a long finish and rich mouthfeel. Our winemakers recommend decanting this wine upon drinking.