Lemon Pepper Crusted Chicken

Lemon Pepper Crusted Chicken


  • 1 whole chicken
  • *2-3 Tb lemon pepper seasoning
  • 1 Tb olive oil
  • 1 lemon
  • 1 small onion

Thaw chicken in refrigerator over night or use fresh chicken. Remove the neck, gizzards, heart, etc from the center of the bird. Rinse the cavity with water. Cut the lemon (leave on rind) and onion into wedges and stuff into the cavity of the chicken. Brush olive oil all over chicken. Rub a crust of lemon pepper seasoning covering entire chicken. Place chicken on a rack. Bake at 325 degrees until meat thermometer reads 180 degrees and juices run clear. Let rest before carving.

*If your lemon-pepper seasoning does not contain salt or garlic, you may want add it to the seasoning to taste

Italian Beef

Italian Beef
  • 2-3 lb rump or chuck roast
  • 2 tsp sweet basil
  • 1 tsp oregano
  • 1 tbs garlic salt
  • 2 bay leaves
  • ½ tsp salt and pepper
  • 1 pkg of Good seasons All Natural Italian Dressing(dry)
  • ½ -1 c. water OR 1 can of beer
  • 1 can pepperoncinis

Put roast in bottom of crock pot. Cover with seasonings, then top w/ water or beer. Pour pepperoncinis over top. Cook low 10-12 hours or high 6-8 hours

Shred meat and make Italian beef sandwiches to your liking.