Kitchen notes · a little help before you start
Lemon Roasted Chicken
Lemon Roasted Chicken brings together lemon and whole chicken. Read the chilling step before deciding when to start. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 45 min
- Cook
- 75 min
- Total
- 120 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Plan the chilling step
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Lemon
Look at how this ingredient comes into the method: Zest the yellow rind of the lemon.
Whole chicken
Look at how this ingredient comes into the method: Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Lemon Roasted Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Zest the yellow rind of the lemon.
Which little step is worth remembering?
Read the chilling step before deciding when to start. Make room in the fridge and use the time and sequence in the recipe, so that part does not catch you by surprise.
What check should I look for as it cooks?
Keep this part of the method in view: Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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