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.
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.
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.