Total Time
3hrs 10mins
Prep 20 mins
Cook 2 hrs 50 mins

Got this from my cousin-in-law Doreen. The chicken cooks for 2 1/2 hours and comes out so moist. There will be plenty of juice from the meat to make a gravy. Serve with mashed potatoes and your favorite veggie. Great weekend meal for those upcoming cold evenings. Cooking time includes the 20 minute sitting time in step 11.

Ingredients Nutrition


  1. Preheat oven to 180C/350°F
  2. Line a 9" X 13" glass baking dish with a very large piece of foil, big enough to wrap up the chicken.
  3. In a small bowl, mix the parsley, thyme and rosemary.
  4. Rinse the chicken and pat the outside dry with paper(kitchen)towels. Place in the lined baking dish.
  5. Squeeze the juice from the wedged lemon inside the chicken and then put the lemon wedges inside the chicken. Sprinkle the inside of the chicken with 1/3 of the herbs and salt and pepper.
  6. Squeeze the juice from the lemon slices on the chicken and lay the slices on top of it. Dot with butter.
  7. Sprinkle with the remaining herbs, the paprika, salt and pepper.
  8. Arrange the sliced onion around the chicken.
  9. Fold up the sides of the foil on the chicken and roll up the foil like a parcel.
  10. Place in the preheated oven for 2 1/2 hours. Do not open the oven until the time is up.
  11. Remove the dish from the oven and let sit for about 15-20 minutes before opening the foil.
  12. Transfer the chicken to a cutting board. You can then use the juice in the pan to make a gravy.
Most Helpful

We found the flavor of this to be too subtle for our tastes, and the texture was more like boiled chicken than baked chicken.

Ginny Sue February 24, 2007

So tender! I used a fork to 'carve' the chicken. The lemon flavor comes through. I followed the directions exactly as written. Because this chicken is cooked inside of the foil, you won't get a crispy skinned roast chicken. There is plenty of juice to make gravy with.

Marie Nixon January 07, 2006

This was very good and very moist. I did taste the lemon in the chicken, but next time I may tuck the lemon slices under the skin for even more flavor. Thank you for sharing.

Sky Valley Cook July 04, 2008