"Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes." — Pbearfin
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1 (3 pound)
In the interest of time and calories , I omitted the stuffing and put a whole lemon, cut in half in the chicken cavity. It was one of the best chicken recipes I have ever made. I will certainly make it again.
I normally don't stuff a bird because of the bacteria issue but went ahead and followed this recipe. It took an hour longer to cook than the recipe suggested. I took the stuffing out at the 2 hour mark because it was not running clear and I was worried it was too stuffed. Ok taste but probably won't make again.
This is a great way to roast a chicken. I prefer to roast some potatoes in the pan with the bird rather than use a bread stuffing inside of it (actually I'd like BOTH, but I have to cut the calories and carbs somewhere!). I usually put 2 small lemons and a bay leaf in the cavity.
I thought this recipe was delicious. I can't believe more people haven't tried it. I've made it several times and I use a bigger chicken and the family can't get enough! I even make a gravy with the drippings and it is wonderful with a hint of lemon flavor.
This is a very tasty way to fix a Lemon chicken. I omitted the stuffing as well. Instaed, I used rice. The broth made an excellent gravy to use on the rice. I will definitely try this again!
I loved this recipe. Easy and the flavors are wonderful. I wouldn't change a thing about it.
This chicken was delicious! I left out the stuffing and put 2 whole lemons cut in half in the cavity and pepperoncini peppers in it too coated it wit some olive oil and burgandy wine and marinated it over night and my wife and 2 year old daughter loved it.
Delicious and tasty. The lemon adds a nice hint to the gravey!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Stuffed Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 250
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