Roasted Lemon Herb Chicken Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Nutrition

Amount Per Serving (8 total)

Calories
405 cal
20%

Fat
29.2 g
45%

Carbs
3.6 g
1%

Based on a 2,000 calorie diet

Reviews (384)

Rate This Recipe

271

KATESTROFE

Jan. 24, 2004

"This chicken was great! I mixed all of the spices, olive oil and lemmon juice and rubbed it under the skin of the chicken and then over the top of the skin and poured the remainder in the cavity. I pu..." See moret about 3/4 cup water in the bottom of the pan and baked the chicken upsidedown with the breasts in the juices. I covered the whole thing in foil and in 2 hours the flavorful meat was falling off the bones. My company raved and everyone ate way too much. Served with baked apples, green beans and fresh bread. Delicious!"

244

CSANDST1

Oct. 23, 2003

"Very good. I used boneless, skinless breasts; dumped on all the olive oil and lemon juice then sprinkled both sides with the herb blend. Tasty and tender. Baked at 350 for 30 min...." See more"

240

~TAYLOR~

Oct. 13, 2006

"Without a doubt, one of the best chicken recipes I've found on this site to date. I just mixed all of the seasonings with the oil (doubled for a 5 lb. chicken) and brushed over the chicken. Stuffed th..." See moree cavity with the spent lemons, a quartered onion and a few cloves of garlic. In the end, I added a few Tbsp. Wondra flour to the drippings to come up with a delicious lemon-herb gravy. This recipe is a true find... thanks so much, Barbara!"

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