Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.

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Ingredients

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

Directions

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

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  • Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.

  • Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Nutrition Facts

447 calories; 27.8 g total fat; 97 mg cholesterol; 548 mg sodium. 17.4 g carbohydrates; 33.8 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/03/2003
In the interest of time and calories I omitted the stuffing and put a whole lemon cut in half in the chicken cavity. It was one of the best chicken recipes I have ever made. I will certainly make it again. Read More
(131)

Most helpful critical review

Rating: 2 stars
04/27/2004
I normally don't stuff a bird because of the bacteria issue but went ahead and followed this recipe. It took an hour longer to cook than the recipe suggested. I took the stuffing out at the 2 hour mark because it was not running clear and I was worried it was too stuffed. Ok taste but probably won't make again. Read More
(10)
42 Ratings
  • 5 star values: 19
  • 4 star values: 21
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/03/2003
In the interest of time and calories I omitted the stuffing and put a whole lemon cut in half in the chicken cavity. It was one of the best chicken recipes I have ever made. I will certainly make it again. Read More
(131)
Rating: 4 stars
10/03/2003
In the interest of time and calories I omitted the stuffing and put a whole lemon cut in half in the chicken cavity. It was one of the best chicken recipes I have ever made. I will certainly make it again. Read More
(131)
Rating: 4 stars
01/02/2005
This is a great way to roast a chicken. I prefer to roast some potatoes in the pan with the bird rather than use a bread stuffing inside of it (actually I'd like BOTH but I have to cut the calories and carbs somewhere!). I usually put 2 small lemons and a bay leaf in the cavity. Read More
(46)
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Rating: 5 stars
07/02/2003
I thought this recipe was delicious. I can't believe more people haven't tried it. I've made it several times and I use a bigger chicken and the family can't get enough! I even make a gravy with the drippings and it is wonderful with a hint of lemon flavor. Read More
(42)
Rating: 5 stars
07/18/2007
This is a very tasty way to fix a Lemon chicken. I omitted the stuffing as well. Instaed I used rice. The broth made an excellent gravy to use on the rice. I will definitely try this again! Read More
(27)
Rating: 5 stars
04/30/2009
This chicken was delicious! I left out the stuffing and put 2 whole lemons cut in half in the cavity and pepperoncini peppers in it too coated it wit some olive oil and burgandy wine and marinated it over night and my wife and 2 year old daughter loved it. Read More
(16)
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Rating: 5 stars
05/01/2009
I loved this recipe. Easy and the flavors are wonderful. I wouldn't change a thing about it. Read More
(15)
Rating: 5 stars
07/23/2003
Delicious and tasty. The lemon adds a nice hint to the gravey! Read More
(14)
Rating: 4 stars
06/23/2003
I used this recipe for the family Christmas dinner and it received very positive reviews from all. However a suggestion would be to marinate the chicken with the herbs for an hour or two first before stuffing and baking. Nonetheless for a novice cook like me it was a good and easy recipe to tackle. Read More
(13)
Rating: 5 stars
11/11/2010
A wonderful recipe!!! Just tweaked it a bit by adding garlic powder and onion powder... Read More
(12)
Rating: 2 stars
04/27/2004
I normally don't stuff a bird because of the bacteria issue but went ahead and followed this recipe. It took an hour longer to cook than the recipe suggested. I took the stuffing out at the 2 hour mark because it was not running clear and I was worried it was too stuffed. Ok taste but probably won't make again. Read More
(10)