Roasted Lemon Chicken

"This recipe is very easy to prepare."
 
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photo by Genius Kitchen photo by Genius Kitchen
photo by Genius Kitchen
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Bev I Am photo by Bev I Am
photo by Genius Kitchen photo by Genius Kitchen
photo by Ashley Cuoco photo by Ashley Cuoco
Ready In:
1hr 40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
  • Season with salt and pepper.
  • Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
  • Roast for 1 1/2 hours in a preheated oven of 325 degrees.
  • Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.

Questions & Replies

default avatar
  1. Shortd55
    Hello, I'm preparing lemon roasted chicken. Ready to place in the oven but need to know weather to cover it or not?
     
  2. debbieshewmaker
    I changed the servings cause I am only cooking for 4 it calls for 3/4 head garlic is that accurate and I used chopped garlic from a jar what is the measure in teaspoons
     
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Reviews

  1. Bob C.
    I guess I'm becoming a fuss-budget. That chicken looks like it has paprika or something similar sprinkled on it. Nothing about that in the recipe...
     
  2. Susan D in Indianap
    I made this last night for supper club. I had two chickens, but only had 3 lemons, and 1 head of garlic, so I had to improvise. I used dried chopped garlic from penzey's inside one of the chickens instead of whole garlic cloves. Then, I put both chickens in my turkey roaster (covered) and put it in the oven at 450 for 20 minutes. I then lowered temp to 335 for an hour. Pulled off lid, Poured juice of one lemon and 3/4 chardonney over the top, then a couples pats of butter. cooked for another 15 minutes. Pulled chickens out of pan... leaving some yummy panjuices. So I sauted fennel and asparagus in the juices. AWESOME! What an incredible meal!
     
  3. HisMonie
    This was simply wunnerful!!! Very easy to make! I pretty much stuck to mommyof2's recipe, except I put the salt and olive oil, leftover butter into the chicken cavity before I put the lemons there. I also used Kosher salt, cuz that's what I had on hand. Baked at 350 for almost two hours in my Pampered Chef clay roaster set. (I'm in high altitude, so had to adjust.) It was so moist, just enough lemon to set a good taste. Thanks for sharing the recipe. A keeper in our home for sure!!! :-) -Monie
     
  4. Nikki Kate
    Wonderful! We all loved this chicken recipe. It was a change from our usual way I make chicken. The lemon flavor isn't that strong and that was perfect with us. I really was hoping for a very light lemon flavor and that what I got! This was very easy to put together, thanks for posting this one!
     
  5. sarikat
    This was the first whole bird I've ever done, and boy did it come out good! I did use sea salt rather than table salt. And, halfway through baking, I filled the bottom of the pan with quartered russet potatoes, tilted the pan to collect some of the juices, and then poured the juices over the potatoes and put it back in the oven. Those had to be the best roasted potatoes I've ever had, too!
     
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Tweaks

  1. Del D.
    Mix a tablespoon of butter with the zest of one of the lemons, ease the skin off the breast and spread the mix underneath. Makes the meat lovely and moist and infused with lemon
     
  2. Connie Jean B.
    I have fixed this similar recipe only adding baby potatoes and carrots. Easy and one pot
     
  3. Susan D in Indianap
    I made this last night for supper club. I had two chickens, but only had 3 lemons, and 1 head of garlic, so I had to improvise. I used dried chopped garlic from penzey's inside one of the chickens instead of whole garlic cloves. Then, I put both chickens in my turkey roaster (covered) and put it in the oven at 450 for 20 minutes. I then lowered temp to 335 for an hour. Pulled off lid, Poured juice of one lemon and 3/4 chardonney over the top, then a couples pats of butter. cooked for another 15 minutes. Pulled chickens out of pan... leaving some yummy panjuices. So I sauted fennel and asparagus in the juices. AWESOME! What an incredible meal!
     
  4. Pineapple
    Really good roasted chicken - I used fresh rosemary instead of parsley in an organic, free-range chicken. I tucked the rosemary, butter and lemon under the skin as well as in the cavity - yums!
     

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