Reviewed: Apr. 8, 2012

We did not care for this chicken. I gave it three stars because it was easy, the chicken came out tender and juicy, but the flavor was not to our taste. It may just be personal preference. It seemed lacking in something, but I can't think of what. I did discover that I like curry though. I will not make again.

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cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Feb. 8, 2012

I was so excited over the simplicity of this recipe. Boy, was I disappointed! Maybe it was just our taste buds, but the overwhelming sourness of this recipe was too much. I used large 1-pound breasts and only baked for 30 minutes. They came out perfect. But I had to fix everyone a ramekin of honey to combat the tartness of the lemons. I thought I might be able to tinker with this another time and it be successful, but my family said not to bother.

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appletini

Reviewed: Jul. 30, 2011

Very tasty and easy to prepare

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Zuly

Home Town: Panama City, Panama Province, Panama

Living In: Moravia, San Jose , Costa Rica

Reviewed: Feb. 1, 2011

Loved it! Was really moist, however I varied the recipe a bit. Added a little olive oil and white wine. Only used 2 lemons but found that it was still very flavorful and the curry was just enough!

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TinaM

Reviewed: Jul. 29, 2010

I'm giving this 2 stars for tenderness but the flavor was nothing worth making this again. I used boneless, skinless chicken breasts and covered for 45 min. (they were partially frozen) then uncovered for about 10 min. They sliced wonderfully. Maybe if I'd thickened the juices to make a sauce it would have been better.

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walkingfit

Reviewed: Jun. 15, 2010

This is a fantastic and easy recipe. The flavors are subtle and a little amount of curry goes a long way. I also added a bit of grated ginger as well to add a different flavor. You can also make this with chicken breasts, or thighs and legs to reduce prep time in cutting up the chicken. Any way you make it, excellent!

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jerrijohnson

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Reviewed: Jun. 14, 2010

I wouldn't put a whole Tablespoon of curry. It turned out OK. just very strong curry flavor. Next time I will put less curry.

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Beverly

Cooking Level: Intermediate

Home Town: Floresville, Texas, USA

Reviewed: Jun. 5, 2010

One of my favorites... so easy and simple and tastes great. I added a little more lemon juice at the end and served it with couscous and veggies. Yummy!

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shadelta

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

Reviewed: May 31, 2010

This recipe was delicious and very, very easy. I did cut back on the lemons a bit and used 3 lemons for 9 boneless chicken thighs. Cooked covered for 50 minutes, off for 10 then broiled just to brown. Definitely will make this again!

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cheech

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: May 30, 2010

I thought this was really good. The lemon is a bit overpowering, but I love that. My husband, on the other hand, didn't like the strong lemon flavor. (He's very picky.)

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