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Mother's Lemon-Baked Chicken

Mother’s Lemon-Baked Chicken
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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.

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


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

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