My family loves this. My husband even requests it.

Roasted Lemon Herb Chicken

Italian seasoning

½ teaspoon seasoning salt

mustard powder

garlic powder

black pepper

(3 pound) whole chicken

lemons

olive oil

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.


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 put 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!

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.

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 the 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!

The only problem I had with this recipe is the specified cook time. Be prepared to cook the chicken at 325 degrees for around 2hrs - 2hrs 15min. At a little under 1.5hrs the meat was still very pink.

With my few changes, 5 stars! I used a 6 lb. roasting chicken which took 2.5 hours at 325 in a high-sided large aluminum pan. I doubled and mixed all the seasonings together using my own herbs for the Italian seasoning. I added 2 cloves of fresh minced garlic, 1/4 cup of fresh lemon juice and no olive oil. Instead, I mixed it all up in a 1/4 cup of melted butter and refrigerated until the butter was fairly solid. I lifted the skin of the chicken and applied the chilled and seasoned butterbits directly to the meat, saving some for the skin. After rubbing the rest of the butter into the skin, I also sprinkled on more garlic powder, salt and pepper. The only thing I used inside the chicken was half of an onion, 4 chopped garlic cloves and the lemon skins. Baked breast side down and tented with foil in 1/2 cup of broth for an hour at 325; the second hour I turned the chicken over and placed baby red potatoes around the chicken with no foil tent. I did not need more broth, but you should add some to keep the taters moist if needed. Check often, don't let it dry out! The last half hour I poured off most of the broth, turned the oven up to 400 so the skin of chicken and potatoes would crisp a little. Very Very good! You know it is done when you can practically tear off the legs and the juices are clear. If you are starved, the wings get done early, rip em off and have a taste-test! Thanks Barbzal!

i read somewhere on this site in the cooking tips section that brining the chicken would add extra flavor so it really worked. those who found it bland may want to try that.  i left out the seasoned salt,  brushed on the lemon juice/olive oil mixture first then rubbed on the seasonings. stuffed the inside with lemon wedges as suggested and added a bunch of garlic cloves too.  even using a smaller chicken took way more than a half hour, more like an hour and a half. used a roasting pan and left the lid off for the last half hour to crisp the skin a bit. next time will use more of the season mixture, it was almost the best part of the chicken!

Fabulous!  I did rub under the skin (we don't eat the skin) and added a quartered onion, 5 cloves of garlic and the lemon rind inside the body cavity while cooking.  This chicken came out perfect and everyone LOVED it!  Will definitely make again!

lovely, lovely, chicken! I made my own herb concoction too, using herbs de provence, dill, rosemary, tarragon, italian herbs, and essence of emeril. i also stuffed the cavity with the squeezed lemon skins, and baked a 5.5 1b chicken at 350 for about 2 hours. It was moist, lemony, and wonderful!

5 5 2005 ... http://allrecipes.com/recipe/8709/roasted-lemon-herb-chicken/ ... This recipe gets five stars the first night & three the next. I got a Perdue (big) chicken so doubled the ingredients. If you double it, don’t double the oil. It was very oily. I used 1/2cup lemon juice for the juice of 2 lemons & coarse ground black pepper. I also let the remaining (after rubbing some inside) dried spices sit in the lemon juice to rehydrate then whisked in the oil & used a pastry brush to apply it. It smelled great & tasted good. I wish I could have eaten more the first night. 10/18 'Tried w 1/4c lemon juice & basted. Yum. Sometime I'll compare to this one ... https://www.allrecipes.com/recipe/228847/best-of-both-worlds-roast-chicken/ ... :)

See how to make a simple herb-rubbed roast chicken, Italian-style.

roasted lemon herb chicken

Prep Time: 15 minutes

Cook Time: 1 hours, 30 minutes

Total: 1 hours, 45 minutes

Servings: 8

Cost: $5.04 /serving

Author : barbzal

Ingredients

Instructions

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