Reviewed: Oct. 29, 2007

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Christina M.

Reviewed: Oct. 14, 2007

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Kansas555

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Warrensburg, Missouri, USA

Reviewed: 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.

Was this review helpful? [ YES ]
47 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: May 9, 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.

Was this review helpful? [ YES ]
153 users found this review helpful

Reviewer:

ROLLERPIXI

Reviewed: Jan. 31, 2007

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DAWNBEME

Reviewed: Jan. 2, 2007

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).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Karen S

Reviewed: Dec. 8, 2006

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!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CookinGheri

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Roxbury Township, New Jersey, USA

Reviewed: Nov. 14, 2006

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

marmommie

Cooking Level: Intermediate

Reviewed: Nov. 14, 2006

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!

Was this review helpful? [ YES ]
2 users found this review helpful