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Simply Lemon Baked Chicken

Simply Lemon Baked Chicken

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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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

ROLLERPIXI
167
5/9/2007

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.

KIKUKAT
115
10/1/2003

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!

Lisa
99
11/14/2003

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!