I always make the recipe as written the first time unless I try to simplify it first (like canned chopped toms instead of fresh, pre shredded cheese, etc). This one was perfect as written. The salt was the right amount. The chicken was very moist and tasty. The lemon flavor was perfect with just one lemon. The skin was nice and crisp. No need to tent or cover with foil. I will definitely make this again and again. The entire family liked it.

Simple to make

I was disappointed. I followed it exactly and, didn't taste any lemon flavor at all in my chicken. I even basted every half hour. I don't know what went wrong.

Easy and tasty.

Great recipe, I love the lemon flavor. I tossed a couple of garlic cloves inside the chicken as well as a dash of cayenne. Someone earlier posted making rice in the pan while the chicken cooks, I will try this next.

What a delicious recipe this is! I followed other reviewer's suggestion and wrapped it in foil with 1/4 cup of water. The meat just fell off the bone! Will definitely make again!

Great! I rubbed minced garlic to the inside and outside. I also baked covered for 1 1/2 hour and uncovered until done. That way it says incredibly juicy, and has a brown crispy skin.

Instead of just stuffing the chicken with lemons I also stuffed it with fresh rosemarry!! It was so flavorful! This dish was excellent....i had NO left overs!

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 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.

This chicken was awesome. I have never had such a moist chicken, and the kids loved it!!

This was very tasty, but not as moist as I would have hoped. Normally when I bake chicken I just brush the skin with butter, cut the lemon in half and put it inside the chicken. It always turns out wonderfully, with meat falling off the bone, so I think I will just revert to that method. I did think this was a good recipe, and if I would have heeded the reviewers advice it probably would have been more moist (less salt).

Excellent! I heeded some other people's advice, and made revisions of my own. I used about 1.5 tbsp of salt to rub around the chicken. For basting, I used the juice of 2 lemons + 2 tbsp butter and 1/4 cup water. I placed the gizzards in the pan to cook with the chicken. Baste often. Eventually, I ran out of my basting sauce, but the chicken produced enough liquid in the pan that I used that to brush the chicken with. the gizzards and neck helped flavor the liquid, too. I served this with Oven Roasted Vegetables found in this site as well. This recipe now belongs in our 2-week menu rotation plan. Thank you for sharing!

I enjoyed the ease of this recipe along with the taste. My local grocery store didn't have lemons, oddly enough, so I substituted limes and I think it was still great. The chicken turned out very tender with the meat falling off the bone. Next time I think I might try basting with lemon/lime juice rather than water because I enjoy more than a hint of citrusy taste.

Easy and delicious! I put the lemons in the chicken. It was great!