Lemon Roasted Chicken

28 Ratings
  • 5 4
  • 4 8
  • 3 8
  • 2 3
  • 1 5

In this family-friendly recipe from Casey Coleman of Tallahassee, Florida, the chicken develops a delicate, citrusy fragrance and flavor. Simply stuff lemon wedges and a handful of fresh herbs into the cavity before roasting.

Everyday Food, December 2005

Gallery

Credit: Lisa Cohen

Recipe Summary

prep:
10 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • Preheat oven to 425 degrees. Stuff rosemary and 1 cut lemon into chicken cavity. Tuck wings under and tie chicken legs together with kitchen twine. Set chicken on a rack in a roasting or baking pan.

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  • Rub chicken all over with oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of the thigh (avoiding bone), 45 to 50 minutes. Serve with fresh lemon quarters.

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Reviews (2)

28 Ratings
  • 5 4
  • 4 8
  • 3 8
  • 2 3
  • 1 5
Martha Stewart Member
10/14/2018
This recipe is terrible. The 425 roasting temperature is far too high for an uncovered situation. The chicken spatters all over the inside of the oven and then vaporizes to fill your kitchen with acrid chicken smoke fog. It was a disaster. I had to move it outside to my grill to finish cooking as the whole house was filled with smoke. Martha must never have tried this as she would have a $hitfit if this much smoke permeated her home. Avoid this recipe as written
Martha Stewart Member
02/18/2011
Fabulous, juicy, smells good in the oven...makes a great main course and then chicken sandwiches with leftovers. So easy! Turns out r.
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