'WHEN I WAS newly married, I was very interested in cooking, so I started to collect recipes. My new sister-in-law's mother sent me her family's favorite chicken recipe, and I knew it was destined to be a favorite in our household. The delicate flavor of lemon makes this dish great.'

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in an ungreased 13-in. x 9-in.x 2-in. baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325 degrees F for 1-1/2 hours or until juices run clear, basting occasionally.

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Nutrition Facts

553 calories; protein 35.6g; carbohydrates 2.9g; fat 44g; cholesterol 182.5mg; sodium 891mg. Full Nutrition
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Reviews (153)

Rating: 5 stars
01/29/2007
Delicious. I made this as a whole roasted chicken- didn't cut it up into pieces. I had to roast it about two hours at 325. I made the sauce, but cut the butter in half, and cut down on the lemon juice too- although I could have put in more- and poured the sauce over the chicken. Threw a few garlic cloves in the cavity and then roasted. About 15 minutes before the chicken was done (use a meat thermomter) I steamed some baby carrots and put them in the pan with the chicken when they were tender. Tossed them in the sauce and let them cook a little- the carrots were some of the yummiest cooked carrots ever! Served with mashed potatoes and a warm baguette. Read More
(65)
Rating: 5 stars
05/27/2007
I tried this with a whole chicken in a roasting pan. I added water to the bottom of the roasting pan first - enough to cover 3 chicken boullion cubes. I also stuffed the chicken with a cut up red onion to add more flavor. When coating the chicken with the basting mixture during the prep stage, I added some to the cavity with the onions, then roasted for 3-1/2 hours, basting occasionally. This was FABULOUS!!! The best roasted chicken I have ever made. The sauce at the bottom of the roasting pan was perfect, and I spooned it over each piece as I served it. Moist, full of flavor, absolutely delicious! Thank you. Read More
(24)
Rating: 5 stars
11/11/2006
This was great! Used half the butter and roasted a whole chicken breast. The flavor was incredible. My husband started "picking" as soon as it came out of the oven and it was half gone even before we ate dinner. We eat alot of chicken and I'm always looking for a new way to serve it. This was super easy. Thanks so much for sharing! Read More
(20)
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Rating: 4 stars
10/24/2006
Very good, I used all split chicken breasts because we don't care for dark meat. Lots of that butter ends up sitting on the bottom of the pan, I think you could use maybe almost half as much with the same results. I basted a few times with the juices, but there was just a little something missing. Can't quite put my finger on it. Read More
(16)
Rating: 5 stars
08/24/2007
If you want to look like a gourmet with no effort, this is the recipe for you. I followed to the letter except I cooked it in a cast iron dutch oven and added about a tablespoon of a garlic salt mixture I have. When it came time to serve the chicken, I used a baster to put some of the extra "juice/sauce" in small bowls for dipping. Simply excellent and ridiculously easy. Read More
(9)
Rating: 5 stars
02/22/2007
I would rate this as the best roast chicken I have ever had! This recipe will now be a regular in our household. Read More
(8)
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Rating: 5 stars
10/17/2006
This was so easy and I already had all the ingredients - no extra trip to the market. The flavor was wonderful. We all really enjoyed it. I will definately make this again! Read More
(8)
Rating: 5 stars
10/09/2006
This was delicious! The sauce had a wonderful flavor. My husband and my 4 year old son loved it. I will be making this often! Read More
(7)
Rating: 4 stars
07/02/2008
this was a very good roasted chicken recipe. I used only 3/4 of the 1/3 cup lemon juice, and half the butter and it still had too much butter. My friends said its def a keeper and I trust them to tell me the truth. I used fresh rosemary since i have a tree and i think that is what made it so good. Read More
(7)