I’m going to share a dish with you that I’ve prepared for our family on numerous occasions. Watch the shrimp carefully as you set the broiler. When the shrimp becomes pink, it’s ready to eat. Never overcook! Serve alongside a baked potato and a salad.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons Italian seasoning
- ½ teaspoon seasoning salt
- ½ teaspoon mustard powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 (3 pound) whole chicken
- 2 lemons
- 2 tablespoons olive oil
Instructions
- 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 9×13 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.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 8 g |
| Sodium | 178 mg |
| Sugars | 0 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I would’ve added another lemon to the recipe as I love to taste it throughout the chicken.
I rolled the lemon and poked several holes in it and stuffed it into the cavity! So Moist and tender!
I made this for our Christmas dinner this year since it was just two of us. I made a few modifications and it was delicious! I added paprika, fresh garlic and onion powder. I did not use the garlic powder or the dry mustard. I combined half all of the herbs, olive oil and lemon juice into a small bowl and made a rub. I used a spoon to separate the skin from the chicken and spooned the rub under the skin. I then made another batch of the rub -with remaining half of herbs, olive oil and lemon juice- and and covered the outside skin. I roasted for 1 hour 30 minutes at 350 for a 3.65lb chicken. No need to add any liquid to pan or cover with tin foil. The juices from the chicken and rub are so delicious and can be spooned over the chicken when serving. So dang good! Thank you for the inspiration!!
My family gave it four stars.
It was very good. Nice and moist! (Even the white meat) Left overs were great because it was so moist.
I modified this based on the reviews. The spices in the rub are just great. I salted my chicken and made a paste With the spices and olive oil. I brushed that over the chicken and them drizzled the juice of one lemon over top along with lemon zest. Once the chicken came out of the oven. I added the juice of one more lemon.
Very moist & delicious!
I have made this several times now- a go to recipe. I often put lemon slices under the breast skin before patting with spice mixture. Can reduce olive oil to one tablespoon for highly reduced fat diet and still works beautifully. Meat always moist and delicious. Looks great too.
It was really good. I followed the recipe exactly.
As someone still getting comfortable with cooking raw meats, this recipe was easy and the results were amazing. My wife couldn’t have been happier. I’ll definitely be making this every couple of weeks.
I should have read the reviews first (or realized this myself!) if you rub the herb mixture on first and then drizzle on the lemon juice olive oil mixture all the herbs run off into the bottom of the pan!
Delicious! Even for our picky large family. Doubled the recipe for a 6lb chicken and added some garlic cloves with the lemons but otherwise followed as directed. Fell off the bone and moist as can be!
Roasted Lemon Herb Chicken by Barbzal. Large chicken, doubled, but not the oil & used 1/4c lemon juice.I put remaining spices (amount not rubbing inside) in the lemon juice to rehydrate then whisked the oil in & pastry brushed on. Better the first night. One of my favs.
Simple and tasty recipe full of flavor my family really enjoyed dinner this evening. I used a 5lb whole chicken cooked 20mins per pound at 350
Made this with boneless skinless chicken thighs and the flavor was amazing! Will definitely make it again!!
I made a marinade out of the ingredients with boneless, skinless chicken breasts and my wife grilled them. They were so good and juicy that she asked me to make it again the next day. Some of the breasts were used on salad.
I made this. My only complaint as of this moment, as I am waiting after I cooked it an additional 30 minutes and am resting it again for 15 minutes, and an praying it is still juicy and tasty. I am furious that it was not cooked in the time the recipe called for. All my sides are sitting getting COLD while I cook this chicken an additional 30 minutes and wait an additional 15 minutes. AND, I USED A THERMOMATER AND IT REGISTERED 186 DEGREES ON THE THIGH SO ….. I CUT TO SEPARATE THE LEG AND IT WAS NOT DONE!!!!
Loved the lemon flavor. I cooked for total of 2 hours: 1.5 hrs in roaster with lid on, basting every 25ish mins. Took lid off for the last 30 minutes and it was golden brown and fall off the bone tender. Great Recipe. Wonderful flavor.
I followed the recipe exactly, and it came out absolutely perfect!! When I cut into the whole chicken, juices literally squirted out!! The chicken was perfectly seasoned and moist!!! Will absolutely be making this again!!
Nice flavor. I mixed all the spices with the lemon juice and olive oil. I shouldn’t have listened to a reviewer who suggested roasting the chicken @ 450 for 20 minutes. The bottom of the pan turned black. Next time, I will follow the recipe as stated. I’ll also add more salt, I found it a bit bland. Also, 90 minutes was not enough time. I had to leave it in for 20 more minutes. I added white wine and some chicken broth in the beginning to the blackened pan to give it some liquid. I’ll update next time.
Tasty, juicy, baked a 5 lbs chicken for 2 1/2 hours and was perfectly done. I did tent it in the last half hour. Put onion, lemon and garlic in cavity, and basted only a couple of times.