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Lemon Stuffed Chicken

Lemon Stuffed Chicken

Pbearfin

Pbearfin

Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 33.8 g
  • 68%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 548 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

marywitky
128

marywitky

10/3/2003

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 it again.

chellebelle
44

chellebelle

1/2/2005

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 and carbs somewhere!). I usually put 2 small lemons and a bay leaf in the cavity.

HOMEMAKER
39

HOMEMAKER

7/2/2003

I thought this recipe was delicious. I can't believe more people haven't tried it. I've made it several times and I use a bigger chicken and the family can't get enough! I even make a gravy with the drippings and it is wonderful with a hint of lemon flavor.

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