Return to Content

Mother's Lemon-Baked Chicken

Mother’s Lemon-Baked Chicken
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4-6.

If you are making an unstuffed bird, try baking this with the lemon rind halves inside the cavity, and even sprinkle another quarter teaspoon cinnamon inside too.

Ingredients:

  • 4- to 5-pound chicken
  • Juice of 1 lemon
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon

Instructions:

Rinse chicken and place in roasting pan. Combine lemon juice with melted butter. Baste chicken with a few tablespoons of lemon-butter mixture. Combine salt and cinnamon and sprinkle over chicken. Roast in a 325 degree F oven for about 1 hour, 45 minutes, continuing to baste with remaining lemon-butter mixture every half hour until mixture has been used and chicken is tender.
Updated Tuesday, December 4th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111