5 Reviews

This recipe provided a light, tasty dinner that was perfect for a spring evening. The potatoes did not seem to finish cooking, though. Next time I make it, I will make baked potatoes instead. Very lemony and delicious. Thanks!

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BlisteryKitty April 03, 2004

Low fat isn't for me, but this sounded great so I made two and added a mix of butter and olive oil to coat the chicken skin on one. This had an nice lemon flavor. The one with the oil and butter was more moist and it "looked" better but if you are looking for truly low fat, it didn't make that much difference ~ unless you eat the skin (we do). I do like roasting my chicken at a higher temperature. (425 firtst 30 minutes and then reduced to 400 to finish cooking.) Love the seasoning. Thanks.

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~SwoR~ November 02, 2004

Love the combination of lemon and garlic in this recipe. Only changes I made were to also rub the chicken with some olive oil before adding the lemon juice to aid in browning. Also, mixed the potatoes (added some extra onion to them) with some olive oil to ensure that they were moist and would brown well. A delicious meal. Thanks CL!

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Marie July 16, 2004

This was good and lemony! I omitted the potatoes as I had a vegetable pulao and a mixed raita served with it. I used pepper (not lemon pepper though :( ). I think I will use cayenne, garlic paste and turmeric too over the outside the next time I make this to spice things up. :) The lemon was perfect though. Cooked for 1 hour 15 mins. We enjoyed our meal. Thanks :) Fay

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Girl from India May 06, 2004
Low Fat Roasted Lemon Pepper Chicken