Lemon Stuffed Chicken27 Reviews
“Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.” - by Pbearfin
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
- Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.
Amount Per Serving (6 total)
- 447 cal
- 27.8 g
- 17.4 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"In the interest of time and calories , I omitted the stuffing and put a whole lemon, cut in half in the chicken cavity. It was one of the best chicken recipes I have ever made. I will certainly make..." See more it again. "
"This is a great way to roast a chicken. I prefer to roast some potatoes in the pan with the bird rather than use a bread stuffing inside of it (actually I'd like BOTH, but I have to cut the calories a..." See morend carbs somewhere!). I usually put 2 small lemons and a bay leaf in the cavity."
Roasted Lemon Herb Chicken
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