Lex's Roast Chicken

"Super comfort food from Cuisine At Home. We prefer using 1 medium size lemon for the zest and juicing aspect. I hope you enjoy this as much as we do. A variation of French farcir except the stuffing is underneath the chicken. This is really good when using a cast iron pan."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Shelby Jo photo by Shelby Jo
photo by Shelby Jo photo by Shelby Jo
photo by Outta Here photo by Outta Here
Ready In:
2hrs 30mins




  • Preheat oven to 375 degrees.
  • Saute onions and celery in olive oil over medium heat for about 10 minutes; stirring occasionally.
  • Add zest, salt, garlic, pepper, thyme, and red pepper; continue to saute until onions and celery are soft and translucent, about 5 more minutes; remove from hear. Stir in parsley and set aside.
  • Spray chicken on both sides with cooking spray; season with pepper and salt.
  • Layer bread, onion mixture, then chicken in a lightly oiled pan.
  • Pour lemon juice over chicken (the amount of lemon juice depends upon what you prefer) and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160-165 degrees. Check for doneness the last 15 minutes.
  • Remove from oven and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!

Questions & Replies

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  1. Baby Kato
    What a wonderful recipe WiGal, we enjoyed it very much. Perfectly cooked chicken, that was crispy, moist and tender, with a very flavorful, citrusy tasting stuffing. I baked the chicken for 75 minutes and did use the red pepper flakes, we enjoyed the subtle heat it brought to the dish. A wonderful meal served with mashed potatoes and baby carrots & sweet peas. Thank you so much for sharing a recipe that my family will enjoy again and again. Made for Holiday Tag.
  2. LifeIsGood
    Great roasted chicken recipe with a wonderful "stuffing-like" bonus. The bread/celery/onion mixture was so yummy. You just have to watch your cooking time to make sure you don't start to blacken the bread. The chicken flavor was outstanding. I cooked mine for about and hour and 15 minutes. The only change I will make next time is to omit the red pepper flakes. I do like spice in recipes, but this recipe seems more like pure comfort food. Thank you for posting! Made for Please Review my Recipe in the Cooking Tag Games forums.
  3. diner524
    What a great recipe!!! I made this for dinner last night and served it with mashed potatoes/gravy and corn, the whole family loved it. I used 4 small chicken thighs with skin and one large b/s chicken breast for DS. I made 1/2 of the recipe and left out the crushed red peppers (personal preference for this type of dish) and then followed as written. I also roasted 2 chicken breasts in a separate pan for recipe#234465 and used the dripping to make the gravy for Lex's chicken. Thanks for sharing such a great recipe/change to the normal roasted chicken and dressing. Made for PRMR Tag Game.
  4. Gerry
    Yes it is a WOW! Actually when it comes to a roasted chicken recipe it is a double wow at our house. Had some lovely crisp pieces tucked away before serving - good thing as dh and the teenager shared right to the last of the 'dressing' and were looking for more. This was a new to me kind of recipe that had me saying - now why didn't I think of that! Made as posted and it's great - needs no changes. Thank you WiGal we love that chicken of yours!
  5. Shelby Jo
    This was pretty easy to prepare -- hardest part being the chopping of the onions and celery (which I made my husband do ;)) I LOVED this...my husband just liked it. He said 4 stars, I say 5. Guess what? I trump him haha. It was very flavorful, I really liked the "stuffing" part on the bottom. The chicken skin was nice and crisp and tasty too. Thank you SO much for posting :) Made for Theirs, Yours, & Mine Photo Tag.



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