Recipe by barbzal
"My family loves this. My husband even requests it."
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ground black pepper
1 (3 pound)
This chicken was great! I mixed all of the spices, olive oil and lemmon juice and rubbed it under the skin of the chicken and then over the top of the skin and poured the remainder in the cavity. I put about 3/4 cup water in the bottom of the pan and baked the chicken upsidedown with the breasts in the juices. I covered the whole thing in foil and in 2 hours the flavorful meat was falling off the bones. My company raved and everyone ate way too much. Served with baked apples, green beans and fresh bread. Delicious!
The only problem I had with this recipe is the specified cook time. Be prepared to cook the chicken at 325 degrees for around 2hrs - 2hrs 15min. At a little under 1.5hrs the meat was still very pink.
Very good. I used boneless, skinless breasts; dumped on all the olive oil and lemon juice then sprinkled both sides with the herb blend. Tasty and tender. Baked at 350 for 30 min.
Without a doubt, one of the best chicken recipes I've found on this site to date. I just mixed all of the seasonings with the oil (doubled for a 5 lb. chicken) and brushed over the chicken. Stuffed the cavity with the spent lemons, a quartered onion and a few cloves of garlic. In the end, I added a few Tbsp. Wondra flour to the drippings to come up with a delicious lemon-herb gravy. This recipe is a true find... thanks so much, Barbara!
Fabulous! I did rub under the skin (we don't eat the skin) and added a quartered onion, 5 cloves of garlic and the lemon rind inside the body cavity while cooking. This chicken came out perfect and everyone LOVED it! Will definitely make again!
i read somewhere on this site in the cooking tips section that brining the chicken would add extra flavor so it really worked. those who found it bland may want to try that. i left out the seasoned salt, brushed on the lemon juice/olive oil mixture first then rubbed on the seasonings. stuffed the inside with lemon wedges as suggested and added a bunch of garlic cloves too. even using a smaller chicken took way more than a half hour, more like an hour and a half. used a roasting pan and left the lid off for the last half hour to crisp the skin a bit. next time will use more of the season mixture, it was almost the best part of the chicken!
lovely, lovely, chicken! I made my own herb concoction too, using herbs de provence, dill, rosemary, tarragon, italian herbs, and essence of emeril. i also stuffed the cavity with the squeezed lemon skins, and baked a 5.5 1b chicken at 350 for about 2 hours. It was moist, lemony, and wonderful!
This recipe gets five stars the first night & three the next. I got a Perdue (big) chicken so doubled the ingredients. If you double it, don't double the oil. It was very oily. I used 1/2cup lemon juice for the juice of 2 lemons & coarse ground black pepper. I also let the remaining (after rubbing some inside) dried spices sit in the lemon juice to rehydrate then whisked in the oil & used a pastry brush to apply it. It smelled great & tasted good. I wish I could have eaten more the first night.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Lemon Herb Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 263
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