Elizabeth Frink's Roast Lemon Chicken – a delicious recipe with chicken, salt, pepper, lemons, garlic, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 325 degrees.
2
Place the chicken in a large baking dish and season inside and out with salt and pepper.
3
Rub the peel of one of the lemons over the outside of the chicken.
4
Then cut the lemon into 8 pieces and squeeze juice over and into the chicken.
5
Put the lemon pieces inside the chicken along with the garlic cloves.
6
In a small pan, melt the butter in the olive oil and pour on top and inside the chicken.
7
Tie the legs together with kitchen string.
8
Roast the chicken for 1 1/2 hours, until an instant-read thermometer inserted in the thickest part of the leg registers 180 degrees, basting every 15 minutes with pan juices.
9
Half an hour before taking the chicken out, pour the juice from the second lemon over the chicken and sprinkle with parsley.
180
kcal
Calories
14
g
Fat
7
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 3-pound chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 lemons, and more.
Yes, Elizabeth Frink's Roast Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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