Lemon Chicken I
A bright, savory roast featuring whole chicken, citrusy lemon, and simple seasoning—perfect for a comforting family dinner or a quick weeknight meal.
Ingredients
Instructions
- Place chicken in a baking pan.
- Insert one whole lemon into the cavity of the chicken.
- Squeeze half a lemon over the chicken.
- Season with salt and pepper to taste.
- Bake at 400°F for 1½ to 2½ hours, depending on size.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken in lemon juice, olive oil, and herbs for a few hours before baking. If you don’t have whole lemons, lemon zest and juice can be used instead for a similar flavor. For a twist, try adding garlic or rosemary inside the cavity. Ensure the chicken is at room temperature before baking for even cooking.
Serving Suggestions
Serve the lemon chicken with a side of roasted vegetables or a fresh green salad for a light meal. It pairs beautifully with mashed potatoes or rice to soak up the flavorful juices. For a complete dinner, consider browsing more American recipes that include hearty sides, ensuring a satisfying experience for everyone at the table.
Storage & Reheating
Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F until warmed through, about 20-25 minutes. Alternatively, microwave in short intervals, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Chicken I contains roughly 591 calories, with 10g protein, 93g carbohydrates, and 21g fat. It is an excellent source of iron (53% of the Daily Value), potassium (53% of the Daily Value), and vitamin C (31% of the Daily Value). Note that it is relatively high in sodium, at 2004mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken parts instead of a whole chicken?
Yes, you can use chicken parts like breasts or thighs. Adjust the cooking time accordingly, as they will cook faster than a whole chicken. Bake chicken pieces for about 30-45 minutes at 400°F, ensuring they reach an internal temperature of 165°F.
What can I do if I don't have lemons?
If you don’t have lemons, you can substitute with lime juice or vinegar for acidity. Another option is to use a lemon-flavored seasoning or zest from other citrus fruits. Just keep in mind that the flavor will vary slightly, but it can still be delicious.
How can I tell when the chicken is done cooking?
The best way to check for doneness is to use a meat thermometer. The internal temperature of the chicken should reach 165°F in the thickest part. Additionally, the juices should run clear when pierced, and the meat should no longer be pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).