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Roasted Lemon Chicken

This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
  • Total Time
    Prep: 10 min. Bake: 1 hour + standing
  • Makes
    6 servings

Ingredients

  • 1 whole broiler/fryer chicken (3-1/2 pounds)
  • 1-1/2 teaspoons salt-free lemon-pepper seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon dried thyme
  • 1 medium lemon, halved
  • 2 fresh rosemary sprigs

Directions

  • Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string.
  • Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.
Nutrition Facts
3-1/2 ounce-weight: 197 calories, 8g fat (2g saturated fat), 90mg cholesterol, 215mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

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