Print Options

Back to Roasted Lemon Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Roasted Lemon Chicken

 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.
6 ServingsPrep: 10 min. Bake: 1 hour + standing


  • 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


  • 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 meat 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. Yield: 6 servings.
Nutritional Facts: 3-1/2 ounces cooked chicken equals 197 calories, 8 g fat (2 g saturated fat), 90 mg cholesterol, 215 mg sodium,

2 of 2

Roasted Lemon Chicken (continued)

Nutritional Facts: 2 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.