Succulent Baked Chicken

"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."
photo by Marie Nixon photo by Marie Nixon
photo by Marie Nixon
photo by Marie Nixon photo by Marie Nixon
Ready In:
3hrs 10mins




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

Questions & Replies

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  1. Ginny Sue
    We found the flavor of this to be too subtle for our tastes, and the texture was more like boiled chicken than baked chicken.
  2. Marie Nixon
    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.
  3. Sky Valley Cook
    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.
  4. flourpower
    Def deserves 5 stars. I wish I could get the flavor to permeate throughout the chicken more (any hints?) but this chicken was sooo juicy and had a fabulous presentation! THANKS!!
  5. Chef KLC
    OH MY...what can I say. This was so good. I made this for my BF's birthday dinner. His choice. It is so juicy, lemony and seasoned just right. Fall apart tender!! Will be making this often. Thanks so much.


  1. KeyWee
    This was absolutely delicious!! And I used a cheap ol' chicken and it turned out beautifully. Fall off of the bone tender. I had to leave out the rosemary (it was packed up for our move) so I just used basil instead. Thanks for posting a great keeper chicken recipe!!


<img src=> UPDATED: 15 Aug 2007 Hi! Thanks for taking a peek at my page! I'm formally from East Norriton, PA, a suburb of Philadelphia. After 21 years of marriage, got divorced and met a Brit living in the U.S. He decided to come back to his homeland and I came over here about a year later. We were married in October 2005. Here I am down at Viking Bay which is only two miles from our house. My hubby grew up down here and I love living near the seaside. <img src=> <img src=> We adopted two rescue cats in May 2007 and now I have some company during the day! (Yeah sure, great company they are when they sleep all day!) Our two 'children'... Noddy (Lord of Nottingham) <img src=> <img src=> Alfie (Sir Alfred) <img src=> <img src=> I really have it made I think. I have a husband who can cook! I cook during the week and Peter cooks on the weekends. I have included some of his concoctions in my list of recipes. <img src=> Me at the Scotland border, August 2005 <img src=> I'm still unemployed which gives me plenty of time to experiment in the kitchen. I love to cook and try different things and 'Zaar has really helped in that aspect. I'd love to start my own business someday selling some of my homemade creations. <img src=> <img src=> <img src=> I'm a Betty Boop freak and have loads of stuff that I've collected over the years including a porcelain doll of her in a wedding dress and I even have her tattooed on my ankle. <img src="><img border="0" src=""> ~~~~~~~<img src=> I enjoy doing cross stitch, cooking, baking and entertaining and hubby and I love our wines! Some of my pet peeves are bad hygiene, rudeness, bad manners, laziness and people who litter. My favorite cookbook is my Betty Crocker Cookybook. I've had a copy since I was about 12 and it was falling apart. My brother got me a new copy a couple of years ago from ebay and it was a FIRST EDITION and was in excellent condition. Now that I'm here in England, I find myself collecting more cookbooks. I'm going to need another room just for them if I don't cut down a bit! <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"><img src=> <img src=""><img src=> <img src=""><img src=""><img src="" border="0" alt="adoptatagparticipant" title="Photo and Video Sharing"/> <img src=> <img src=""> <img src=> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" target="_blank" title="web site hit counter"><img border="0" alt="web site hit counter" src=""></a>
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