Simply Lemon Baked Chicken Recipe - Allrecipes.com
Simply Lemon Baked Chicken Recipe
  • READY IN 3+ hrs

Simply Lemon Baked Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 10 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying.
  3. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2007

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.

 
Most Helpful Critical Review
Apr 13, 2006

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.

 
Oct 01, 2003

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!

 
Nov 14, 2003

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!

 
Aug 20, 2007

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.

 
Jun 23, 2003

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.

 
Oct 06, 2003

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.

 
Oct 01, 2003

This recipe was quick, easy and delicious. It is great for company. My boyfriend loved it.

 

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Nutrition

  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 1.9 g
  • < 1%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 42.5 g
  • 85%
  • Sodium
  • 1904 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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