This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.

  • Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.

  • Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts

266.9 calories; protein 38.1g 76% DV; carbohydrates 5.7g 2% DV; fat 10.1g 16% DV; cholesterol 111.7mg 37% DV; sodium 2135mg 85% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
Definitely delicious! The only changes I made were adding butter pats between skin and meat before roasting and leaving the celery whole rather than chopping. The whole family loved it! Read More