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This lemon chicken is stuffed with quartered lemons, then roasted; gremolata (a lemon-zest mixture) rubbed under its skin gives the chicken tender, perfectly perfumed flesh.

Source: Martha Stewart Living, May 1999



Cook's Notes

Marinate the chicken for at least four hours and as long as two days for the best flavor and texture. A salt rub not only seasons the meat but tenderizes it as well.

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How would you rate this recipe?
  • Rhodygal
    28 MAR, 2008
    I made this for Easter dinner (2008) as we were tired of glazed ham or lamb. It was absolutely sensational. We made two roasters to enjoy leftovers. My hint? Try to have the chickens in the salt/lemon mixture for up to 48 hours before roasting. The flavors are wonderful and this is an easy recipe. Even beginners who try this recipe will be emboldened. Pino Grigio is a terrific accompaniment.
  • wrenfranke
    18 MAR, 2008
    This is the best roasted chicken recipe I've ever made. To-die-for! Next time I'll add potatoes to the roasting pan...
  • maianinha
    16 MAR, 2008
    Add some garlic when marinate with the lemon juice , serve with roasted potatoes and a green salad. It will be a perfect delight.
  • granniejan
    30 NOV, 2007
    I plan to try this recipe for our 'ohana's (extended family in Hawaiian) Sunday tree-trimming dinner - hoping to impress my darlings - identical twin gandsons aged 18 months! They call me NA-NI - until they can pronounce Grannie Jan.
  • SanJoseBob
    20 NOV, 2007
    A side of Roasted Potatoes, Tossed Green Salad and a glass of Pinot Griglio. Sunday dinner couldn't get any better............SJBob.
  • Beurre729
    16 NOV, 2007
    One of the best recipes I have ever tried!!!

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