Reviewed: Jan. 26, 2012

this chicken came out really well! i used 2 whole lemons instead of 1 and not so much salt. it came out very moist and falling apart in the pan! not difficult to debone that chicken!! with noodles and homemade biscuits, everyone went back for seconds!

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Reviewer:

momfromvt

Reviewed: Dec. 24, 2011

Great recipe! Just made a few substitutions- - used chicken breast instead of a full chicken - squeezed both lemon and orange onto the chicken - Added pepper and thyme for extra seasoning First time I cooked a main dish, and my Mom was very happy :D Definitely will make again

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Reviewer:

fail-at-cooking

Home Town: Sugar Land, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 3, 2011

This turned out really well. I used someone else's suggestion to add 3 cups of rice and 2 cups of water. I had to add more chicken broth so the rice didn't end up dry. I also skipped the paprika and instead used lemon pepper seasoning over the chicken and rice. We had plenty left over the next day, so I sauteed carrots, celery, onions and green peppers, then added the lemon pepper rice and chicken. It tasted awesome!

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Reviewer:

AmberB

Reviewed: Aug. 26, 2011

300° F is too low. I bake it at 350° F this will brown the chicken better also. I take the lemon and zest it and put it over chicken and marinate for a few hours for the lemon to get into the chicken or you will not have the flavor like many others have said.

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Reviewer:

KingSparta

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Cooking Level: Expert

Home Town: Marmora, New Jersey, USA

Living In: Fayetteville, North Carolina, USA

Reviewed: Aug. 5, 2011

So we used boneless chicken breasts instead of a whole chicken. Chicken was as many said nothing special could not really taste the lemon. Also DO NOT MIX WITH SOY SAUCE!! the after taste was nasty. I am sorry but not one I will make again.

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Reviewer:

RMPOWERS

Reviewed: May 6, 2011

A simple recipe that makes a moist and delicious roast chicken with crispy skin. I made a larger chicken because I use the extra chicken for salads, soups, etc. so I increased the cooking time. Easily a five star recipe.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Apr. 19, 2011

I made this for a small dinner party. next time I will have to make two. it was so delicious everyone was looking for more. preparing Cornish hens this way would be awesome too.

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Reviewer:

Valerie

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Reviewed: Apr. 9, 2011

This was a very easy recipe to make and it sure tasted good, thank you for this recipe.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Feb. 25, 2011

Loved it with the rice added around esp.

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Reviewer:

Kristie

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

This recipe provided the perfect guide on how to cook a whole chicken. I added pepper and garlic and rosemary and olive oil and i really dont think you can go wrong as long as you season it according to your own tastes. I also added rice to the broth that was in the bottom of the dishafter it had cooked for a few hours (the last 30-ish mins before it was ready). I suggest any Nooblet cook to try this recipe and go crazy with the herbs you have on hand to make it taste wonderful :)

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