Recipe by MOLLYMARIE
"A whole roasting chicken sprinkled with fresh lemon and paprika, then slow baked with the lemon halves inside! This recipe is very easy and the chicken comes out moist and tastes great!"
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1 (4 pound)
I made this dish last night for dinner, but I modified it a bit.
I rubbed the chicken with butter and lemon juice on the outside, then I followed it with Mrs. Dash. I also rubbed the insides with Mrs. Dash before inserting the cut lemons.
After the chicken was ready, I added about 2 cups of water to the pan, and followed it with about 3 cups of instant rice. While the chicken cooked, the rice cooked. The juices & lemon from the chicken seasoned the rice.
I covered it with foil and let it cook for two hours (it was a smaller chicken). The last fifteen minutes I took off the foil and let it broil to just crisp the outer layer of skin.
Last minute mix the rice, and you're set to carve the chicken. A whole dinner made in one dish.
Great recipe. Would make again. Family loved it.
Easy and tasty. However, do not put all of that salt on it! It would ruin this dish. I just lightly sprinkled salt on, which was plenty. I probably used less than 1/4 tsp, and that was for two chickens! I also used less than half the amount of water, and next time I would just omit it. My chicken was super juicy without it, and it just diluted the yummy juices in the pan. Try it with a fresh tangerine- it's really good! Sounds wierd, but it's great.
Absolutely the juiciest chicken I've ever had. I was a bit alarmed by the amount of salt and paprika, but I went ahead and followed the recipe. I think the salt & paprika form a crust which seals in the juices because I've never had such a juicy, tender chicken. I will be making this again!
This chicken is sooo easy- it is tender, moist and delicious!! I used 1T of salt on the outside and 1-2t of salt for the inside. I do have one suggestion-seal the entire chicken in foil with 1/4C water, place in a roasting pan and cover. Put the chicken in the oven for 3 hrs and forget about it. This eliminates the need for basting. You'll have the juiciest chicken!
While I like the flavor of lemon, my husband likes things plain. So instead of drizzling lemon juice on the outside, I just quartered a lemon and stuffed it into the chicken cavity along with a few sprigs of fresh rosemary and thyme. I drizzled a little olive oil over the chicken, seasoned with salt, pepper and paprika and the lemon/herb flavor was so subtle I could taste it but he could not quite indentify it, so it was perfect! Chicken came out very moist and delicious. One change, I actually baked at 375 and it took about 1 1/2 hours for a 6-ish lb. chicken.
I have made this recipe a couple of times and the chicken always turns out moist inside. When I made it the first time I worried that the skin would taste too salty but that hasn't been the case-its also nice and crispy. The aroma of the chicken baking is heavenly.
What a simple recipe! The first time I made this recipe I followed it to the letter and it came out tasting like, well, baked chicken. Nothing spectacular. But I wanted to give it another chance so I made it again last night with six lemons instead of one, (squeezing one whole lemon and a tiny bit of butter over it every 30 minutes and then basting it within an inch of its life) and it turned out lemony and delicious - very tender. Definitely a keeper.
This recipe was quick, easy and delicious. It is great for company. My boyfriend loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Lemon Baked Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 493
** Calories from Fat: 309
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