Reviewed: Jun. 14, 2008

very flavorful. using the seasonings on jsut chicken breast is noce also. But my kids love the stuffing!

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IAMMALAK


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Reviewed: Jan. 11, 2008

I made this for Sunday dinner with invited guests. They all raved about the different taste from roasted chicken. This is a keeper for sure. I will make my chicken this way from now on. thanks for the recipe.

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Bob of Show Low, AZ

	Cooking Level: Intermediate Home Town: Uniontown, Pennsylvania, USA Living In: Show Low, Arizona, USA
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Reviewed: Nov. 26, 2007

The chicken tasted good... just not very lemony. I cooked it breast side down so that the breast would not dry out and it did turn out nice. The only reason I did not give it five stars is because I was really expecting a more lemon taste but the chicken did have a good flavor.

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guatechick

	Cooking Level: Intermediate Home Town: Guatemala City, Guatemala, Guatemala
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Reviewed: Sep. 16, 2007

I have never roasted a chicken before so I used this as a base recipe. I skinned the chicken and used what I had on hand to season it. I poured bottle lemon juice over it and rubbed it with lemon pepper and paprika. I stuffed the chicken with 8 garlic cloves. I baked for 2 hours, but after an hour I threw in baby carrots and potatoes. It was very moist and got rave reviews.

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ANGELA43

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Jul. 18, 2007

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!

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Kathy S.

	Cooking Level: Expert Home Town: Nicholasville, Kentucky, USA
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Reviewed: Feb. 13, 2007

I gave it a 4 instead of a 5 because I couldn't really taste the lemon, except in the stuffing which I put around the chicken. My children loved it though, and that's really saying something.

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Jackie B

	Cooking Level: Beginning Home Town: Gaffney, South Carolina, USA Living In: Bitburg, Rheinland-Pfalz, Germany
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Reviewed: Feb. 5, 2007

I followed the advice from marywitky to skip the stuffing and add one lemon cut in half to the cavity. After an hour loosely covered with foil, I added 3 small potatoes, quartered, and baked uncovered for another hour. Juicy and delicious!

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Loving Life


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Reviewed: Dec. 1, 2006

This was good, and makes a great family meal. Takes a while to cook, but the prep is super easy. You can stick it in the oven and take care of some other household chores for a couple of hours. Good stuff!

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Jens

	Cooking Level: Intermediate Home Town: Rio Rancho, New Mexico, USA Living In: Portland, Oregon, USA
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Reviewed: Jun. 19, 2006

The Lemon Stuffed Chicken was okay to me(not the best)...I'm not sure if i added enough lemon juice because i didn't taste the lemon to much in it.I must say though it was really tender and not tough..I did substitute the wheat bread with white bread because im not much of a wheat person....

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JuzALilLuv

	Cooking Level: Beginning Living In: Beaumont, Texas, USA
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Reviewed: Mar. 4, 2006

this was ok. the flavor was a little too light for us. maybe with some lemon pepper or some garlic it would be better.

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PEANUT1974

	Cooking Level: Intermediate
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Reviewed: Mar. 3, 2006

This was the best chicken that I have made yet. and most of the ingredients I always have on hand.

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mjnauert

	Cooking Level: Intermediate Home Town: Sherwood, North Dakota, USA Living In: Austin, Texas, USA
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Reviewed: Jan. 2, 2005

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.

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chellebelle

	Cooking Level: Intermediate Living In: Olympia, Washington, USA
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Reviewed: Apr. 27, 2004

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.

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SAMPLERGIRL


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Reviewed: Dec. 5, 2003

tangy

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SPARKY4CA


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Reviewed: Oct. 3, 2003

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.

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marywitky


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Reviewed: Jul. 23, 2003

Delicious and tasty. The lemon adds a nice hint to the gravey!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Jul. 2, 2003

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.

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