Roasted Lemon Herb Chicken

Very good. I used boneless, skinless breasts; dumped on all the olive oil and lemon juice then sprinkled both sides with the herb blend. Tasty and tender. Baked at 350 for 30 min.

Without a doubt, one of the best chicken recipes I've found on this site to date. I just mixed all of the seasonings with the oil (doubled for a 5 lb. chicken) and brushed over the chicken. Stuffed the cavity with the spent lemons, a quartered onion and a few cloves of garlic. In the end, I added a few Tbsp. Wondra flour to the drippings to come up with a delicious lemon-herb gravy. This recipe is a true find... thanks so much, Barbara!

The only problem I had with this recipe is the specified cook time. Be prepared to cook the chicken at 325 degrees for around 2hrs - 2hrs 15min. At a little under 1.5hrs the meat was still very pink.

With my few changes, 5 stars! I used a 6 lb. roasting chicken which took 2.5 hours at 325 in a high-sided large aluminum pan. I doubled and mixed all the seasonings together using my own herbs for the Italian seasoning. I added 2 cloves of fresh minced garlic, 1/4 cup of fresh lemon juice and no olive oil. Instead, I mixed it all up in a 1/4 cup of melted butter and refrigerated until the butter was fairly solid. I lifted the skin of the chicken and applied the chilled and seasoned butterbits directly to the meat, saving some for the skin. After rubbing the rest of the butter into the skin, I also sprinkled on more garlic powder, salt and pepper. The only thing I used inside the chicken was half of an onion, 4 chopped garlic cloves and the lemon skins. Baked breast side down and tented with foil in 1/2 cup of broth for an hour at 325; the second hour I turned the chicken over and placed baby red potatoes around the chicken with no foil tent. I did not need more broth, but you should add some to keep the taters moist if needed. Check often, don't let it dry out! The last half hour I poured off most of the broth, turned the oven up to 400 so the skin of chicken and potatoes would crisp a little. Very Very good! You know it is done when you can practically tear off the legs and the juices are clear. If you are starved, the wings get done early, rip em off and have a taste-test! Thanks Barbzal!

i read somewhere on this site in the cooking tips section that brining the chicken would add extra flavor so it really worked. those who found it bland may want to try that. i left out the seasoned salt, brushed on the lemon juice/olive oil mixture first then rubbed on the seasonings. stuffed the inside with lemon wedges as suggested and added a bunch of garlic cloves too. even using a smaller chicken took way more than a half hour, more like an hour and a half. used a roasting pan and left the lid off for the last half hour to crisp the skin a bit. next time will use more of the season mixture, it was almost the best part of the chicken!

Fabulous! I did rub under the skin (we don't eat the skin) and added a quartered onion, 5 cloves of garlic and the lemon rind inside the body cavity while cooking. This chicken came out perfect and everyone LOVED it! Will definitely make again!

lovely, lovely, chicken! I made my own herb concoction too, using herbs de provence, dill, rosemary, tarragon, italian herbs, and essence of emeril. i also stuffed the cavity with the squeezed lemon skins, and baked a 5.5 1b chicken at 350 for about 2 hours. It was moist, lemony, and wonderful!

5 5 2005 ... http://allrecipes.com/recipe/8709/roasted-lemon-herb-chicken/ ... This recipe gets five stars the first night & three the next. I got a Perdue (big) chicken so doubled the ingredients. If you double it, don’t double the oil. It was very oily. I used 1/2cup lemon juice for the juice of 2 lemons & coarse ground black pepper. I also let the remaining (after rubbing some inside) dried spices sit in the lemon juice to rehydrate then whisked in the oil & used a pastry brush to apply it. It smelled great & tasted good. I wish I could have eaten more the first night. 10/18 'Tried w 1/4c lemon juice & basted. Yum. Sometime I'll compare to this one ... https://www.allrecipes.com/recipe/228847/best-of-both-worlds-roast-chicken/ ... :)

This is an easy recipe and the chicken is great. Although I recommend making an extra portion of the oil/juice mixture for basting.

Very simple! I used fresh garlic istead of dried and left half of the squeezed lemon inside the chicken while it was roasting for extra flavor!

Huge payoff for very little fuss. The flavor was out of this world excellent! I didn't use the mustard powder, used only one lemon since that's what I had, and stuck the juiced lemon in the cavity along with a couple sprigs of fresh rosemary . I really liked the lemon juice mixed with the olive oil! I started the oven at 450 degrees for 20 minutes, then finished at 350. Fragrant while it's roasting, beautifully golden brown, and incredibly juicy, moist and tender. I made a pan sauce which was outstanding - added some chicken broth and a little white wine to the drippings, then reduced it until it thickened to a luscious, velvety sauce.

For anyone who likes to look at a recipe and then make it better and then tell us all what you did--DON'T. This recipe is just right the way it is. I have made it twice now and have had compliments both times about how moist the chicken was and how it tasted perfect. It is such a simple recipe but the flavor is great.

Great. Used the leftovers to make an excellent lemon chicken soup...if I do say so myself.

I couldn't believe how tender this chicken was! I followed the recipe as written with a fantastic result. I had to tent some foil over the bird towards the end of the cooking time to avoid over-browining. I added some chicken stock to the bottom of the pan as it cooked and basted now and then. When done, I poured off most of the drippings (didn't want my gravy to be too lemony) and added additional chicken broth, a touch of dry sherry and thickened it with a bit of milk and cornstarch to make a wonderful gravy.

Those who said the chicken took a lot longer to cook are those who stuffed the chicken with lemon and/or onion. Of course it's going to take longer! Just like roasting a turkey--stuffed or unstuffed require different cooking times.

I just used the boneless skinless chicken breasts, put 4 in the crockpot on lunch. Covered both sides of chicken with rub, drizzled oil and lemon juice and went back to work. Awesome dinner when I got home.

Wonderful recipe with a few changes. I used a 5 lb. chicken and doubled all the rest of the ingredients. I used a pastry brush to coat the skin with the lemon/olive oil mixture (inside and out). Following this, I rubbed the inside cavity with about 1 1/2 tablespoons of the seasonings, and heavily sprinkled the rest all over the coated bird. I baked this at 325 degrees for 2 1/2 hours, basting with the leftover lemon/olive oil mixtures about every half hour. Delicious!!!!!!! Meat falls off the bone, juicy and very tasty!

I can't think of one negative thing to say about this recipe. It was absolutely fantastic! Be sure to slide the lemon juice/olive oil mixture under the skin of the chicken. I also basted the meat every 20 minutes or so. The lemon flavor was as we might hope--clearly prevalent, but not obnoxious--just the right suggestion of the lemon flavor. I served this chicken with risotto and fruit salad ... it was absolutely delicious.

Hmmmm.... I was really looking forward to this b/c of all the great reviews but it was just ok.

This was a hit at the dinner table - husband and kids all liked it too! I have to keep this one. I rarely find something ALL approve of! :)

Great chicken recipe! Our bbq died this weekend and we were having company tonight for dinner..I needed something BBQ like to serve that I could cook in the oven..Glad I chose this! It was fantastic. The only changes I made were to double the seasoning and sprinkle a little on after I poured on the olive oil/lemon onto the chicken. I also put 1/2 a lemon inside the cavity of the chicken, along with a couple of cloves of garlic. This will now be my new go to chicken recipe!

I pour the liquid over the chicken before adding the spices. That way, the spices will not run down the sides.

This was awesome. Smells divine. I had a 5.5 pound chicken so wasn't sure of cook time. I googled roast times for chicken and came up with 1.75 hours at 375 degrees, first 10 minutes at 450 degrees to give it nice crunchy crust. Was done at about 1.5 hours and cooked perfectly. I made as directed except doubled the seasonings and lemon and oil due to size of chicken. Only thing I did different...after squeezing the juice out of the lemons for the marinade, stuff them into the cavity of the chicken while cooking. Yum.

We had this at Thanksgiving. I followed the recipe nearly exactly. I mixed the season with the oil/lemon juice and rubbed it on the chicken. I then stuffed the cavity with half a lemon and 4 garlic cloves. Very good.

Wonderful recipe, took the squeezed lemon halves cut them open so the would lay flat ,put the seasoning mix portion for inside the chicken on these pieces and stuffed them inside. WOW was this good!

So I made this chicken for Christmas dinner. A couple things went wrong because I wasnt paying attention. First I didnt have an mustard powder, so I used a little bit of onion powder instead. Second, I just now noticed this recipe is for a 3 pound chicken. My chicken was 6 pounds. I should have doubled. But I've got to say I cant complain. My chicken took about 2 and a half hours to cook and it was beautiful. Not only that but it was so good! My guests loved it. I definately thought the lemon was enough, but next time ill double up on the seasonings if I use a big chicken again. Great recipe!

I roast a chicken every Sunday and the best, most flavorful and easiest way I've found is to first rub the whole chicken with salt and pepper (under the skin and inside included) and then with prepared pesto and lemon juice. I use about 1/2 cup pesto and 6Tbs lemon juice for a 5lb bird. I roast at 350 until the bird is 165 degrees. I use the leftovers all week in pastas, and salad. the chicken stays extremely moist from the olive oil and the basil gives the chicken a sweet and mild flavor and the citrus gives a really nice freshness and also helps to tenderize the bird.

This chicken is delicious and full of flavor! I used a 7 pounder and the spice mixture was perfect and did not need to be doubled. I brined the chicken for about 2 hours beforehand and then followed the recipe. I did add about 1/4 tsp of lemon pepper seasoning since my chicken was so big but other than that kept the measurements the same. I stuffed the cavity with the squeezed lemons and I think this intensified the flavor. I did add about a cup of water to the bottom of the pan for basting and my chicken was done in 2 hours. The chicken was very moist and flavorful. I did try to make a gravy out of the drippings but ran into problems because of the oil. I did end up making a good gravy using my chicken francaise gravy recipe. I heated up some chicken broth and wine, took the lemons out of the cavity and squeezed out the rest of the lemon juice from 1/2 lemon into the broth. I added some butter and flour and simmered until I got the consistency I wanted. Amazing!! Thank you Barbara, this is a keeper!

I'm so impressed with this simple recipe!! It tastes like a mix between Italian and Greek seasoning! I measured everything out exactly using 6 T. of bottled lemon juice in place of the fresh squeezed lemons and only added extra garlic powder and onion powder. I mixed all this together and poured over five chicken breast in a gallon size ziploc that I had pounded flat. After marinating for only three hours, this chicken had Sooo much flavor when my DH grilled it! I will definitely make this again, it's hard to keep chicken breast moist and flavorful and this recipe does a great job of that and is low calorie too!

I tried this recipe, it was the best lemon herb chicken, I have had. I read a few of the other reviews, before I made it. I noticed a few other reviews, suggested to go 2.5 hours at 350. I guess it depends on the oven. I have to say that this is as good as a rotisserie chicken.

delicious and so easy. I combined the seasonings with the olive oil and lemon juice. only used 1 lemon and after squeezing it put it in the cavity with a few slices of onion and a few tablespoons of the seasoning mixture. Also rubbed the seasoning under the skin. Covered with foil until the last 15 min. Then removed the foil and increased the temp to 400. Crispy skin and so juicy inside. Thanks for sharing!

I followed this recipe as written. The cooking time was off for me. My chicken was a little over 3 lbs but, even at that I cooked this chicken for 2 hrs. 10 min. and the thigh area was a little pink. I kept checking at this point until the juices ran clear and there was no sign of pink meat. After letting the chicken sit for awhile I could not believe how tender and juicy it was when I was carving. I pulled the skin up and rubbed in the seasonings along the breast before cooking. The smell in my kitchen during the cooking time was amazing. Can't wait to try this recipe again.

This is pretty good. I zested the lemons & added the zest to the rest of the seasonings. I also put the lemon juice/oil mixture on the chicken first before rubbing in the seasoning so it would stick to the bird. After juicing the lemons, I put the rind inside the bird. It made it more lemony, but not overpowering.

This was really good. It did not mention to cover it with foil as I normally do when I cook chicken this way. I did baste it though then I suppose you would not need the foil.

i've made this recipe twice for my homeboys, and they liked it.some of the other reviews mentioned that the meat was pretty bland, so i brined it for 2hours before baking it. I found the brine recipe on this site, but i don't remember what it's call. Basically about 8cups water, 1cup kosher salt, a whole orange and lemon,cut and juiced,4 bay leaves, about 2tbsp sugar, handful of chopped garlic, a handful of dried thyme and a whole sliced onion. dump ur chicken in there at room temp for 2 hours and follow the recipe. the second time i bake the chicken, i used 1/2 tsp olive oil instead, cos 2tbsp is really too much. Chicken breasts -30min, thighs with skin on (yummilicious)-45mins, i also tucked the lemon wedges under the skin while bakin and removed them just before serving. Thanks for sharing!!

Fantastic! I had a 6 pound chicken, so I doubled all the ingredients and baked at 350 degrees F for just over 2 hours. It turned out beautifully and tasted wonderful!

Delicious and simple recipe! Made it twice. Minor changes, I didn't have mustard powder so I used "onion powder instead." Also, I added a dash of "lemon herb" spices and lots of lemon zest on top of the chicken and marinated it in the fridge for a least 30 minutes. Then, I baked it at 350 degrees covered in foil for about an hour. I then uncovered the chicken and baked for about 20 minutes in 325 degrees. Really juice, lemony, and tasty!

Great and easy recipe! It is so moist and flavorful. I used chicken breast in a roasting bag with the seasoning. It was faster than the whole chicken.

My new favorite roast chicken recipe. I'll be making this one again. For the most part, I followed the recipe exactly. As others suggested, I did rub spices under the skin...also added about 1/2 tsp of kosher salt to the spice mixture. I stuffed the cavity of the chicken with a lemon, cut into quarters, and 4 smashed garlic cloves. I served with "orzo and kale" recipe from this site, along with a whole grain baguette....and a nice bottle of wine. Wonderfully, simple....and makes the house smell great!

Delicious!!! This is my new favorite chicken! The only adjustments I made was for the size of the chicken. I used a 7lb roaster - so I doubled the ingredients and cooking time. I also added a sliced lemon to the chicken cavity for cooking.

Yummy! I used boneless skinless chicken breasts instead, but still awesome.

Excellent recipe. I made a 6 lb. chicken and increased the recipe measurements by 50% (3 lemons, 3 T olive oil, etc.) It was a HUGE hit. I also cooked the chicken in an oven bag. The meat was very flavorful and fell off the bone. This one is a keeper!

I don't think that there is anything in the world quite as satisfying as a good roasted chicken. Yes, I am the one who has everyone rolling their eyes at a fine restaurant because I order the (yawn) chicken. So, as a roasted chicken afficionado, I have to give my highest compliments to barbzal and this recipe. I used an organic free range chicken from Trader Joe's and after squeezing the lemons, I stuffed the rinds inside the seasoned chicken. Delectable!

This is my third time making this chicken. And each time it was just WONDERFUL we simply mix the olive oil herbs and lemon juice together and rub that all under and over the next day we use the rest for our salads : > Thanks

This was really yummy! I usually make my roast chicken similar to this, but decied to actually use a recipe. I omitted the mustard powder, because it just didn't seem to fit. I used about 1/2 can low-sodium chicken broth to baste the chicken as it was cooking. Great flavor!

I have made this recipe before and we really liked it. My husband requested it again, which makes it a definite 5 star! I make more of a paste with the spices and oil and use lemon pepper instead of lemon juice.

Why do so many people put everything on and under the breast and then turn it over? One even put seasoned butter on the breast and turned it over. Doesn't it all just run all over the bottom of the pan when done like that? I don't get it.

This was my first attempt at roasting a chicken, and I was sure I was going to totally botch it up. Boy, did I surprise myself...and my husband! I made my own italian seasoning of basil, oregano, rosemary, thyme, and marjoram, stuck one of the lemons in the cavity after I juiced it, and cut up a few red potatoes and threw them in the roasting pan too. It took a lot longer to cook through than I expected, but the end result was well worth it!

Huge flavor and so moist! Delicious on it's own or phenomenal as chicken salad. I usually cook my whole chickens breast down to keep it from drying out, but no need with this recipe if you baste every 25 minutes with the lemon mixture. Will be making this many more times!

Typically, I don't roast chicken this way and wanted to try something different. I found the taste to be fine, but bland, and I really didn't like all the lemon when I tried to make gravy with the drippings. It would probably be a great marinade for grilling. My family liked it, especially the kids.

I put carrots in the pan and they tasted yummy!

Just had this tonight (literally 10 mins ago) and everyone loved it. It had a nice lemony flavour and was so easy to make. Like other reviewers, I mixed everything together. I used oregano instead of Italian seasoning, used only 1 lemon, and I omitted the mustard powder (didn't have any). I also used 2 bone-in skin-on chicken breasts - I poked them all over with a fork, then marinated them with the sauce in a large Ziplock bag for about an hour. They turned out juicy and very tasty. We had it with Fettuccini Alfredo and a simple garden salad. Next time, I will try this with a whole chicken :)

One of the best baked chicken recipes I have tried! I used the left over chicken and made a pot of chicken noodle soup. My husband said it was the best I have made, and I make a lot of soups! The herbs on the chicken cooked into the broth and added just the extra touch. I will definitely make this again.

I used a whole roaster chicken that was already cut into pieces...SO much easier! Turned out wonderfully! Bon Appetite!

I really liked this recipe. Instead of putting the marinade on the outside of the chicken, I rubbed it directly on the breast under the skin. The flavor was just incredible. Great served with grilled vegetables. Definitly will make this again.

My 5 1/2 lb chicken took about two hours, followed everything else exactly.

maybe I did something wrong. Did not like this receipe at all.

This came out extremely well. I doubled the weight of the chicken, and it took about an hour and a half to cook. Stuffing the body with lemons seems to add some flavor. I also covered the chicken with tin foil to let the flavors penetrate the meat, and then removed it for the last 30 minutes of cooking to get a nice brown skin on top. I served this with the roasted vegetable recipe found here. The two were a definate hit, and I will be making this again.

I found that if you rub the lemon under the skin, and then rub the herbs on it works better. I also put some lemon slices inside the bird. I then use the oil on the outside skin. I also put a small onion, and a cut up carrot and a celery stalk inside also. This is extra yummy. I also use the carcass meat for chicken and noodle soup, and it is divine. Just boil the meat off the bones, remove the bones, and make the soup. We love this. Cooking time varies with the size of the bird. I use a thermomenter and aim for 185°F in the thickest part of the thigh next to the breast, or better yet, get a pop-up timer for chickens.

My husband made this chicken when we had company over. They loved it! The skin had a strong flavor, but it sure was tasty!

This chicken turned out moist, juicy and very flavorful. I also put onion quarters, garlic cloves as well as the lemon in the cavity. I also mixed the seasoning and oil together and rub on the bird. Wonderful flavors. Nice recipe barbzal.

This chicken was fantastic-not too lemony. I also rubbed the mixture under the skin and took someone else's advice and put half a lemon into the cavity. Will definitely make again!

I thought this was great! Prepared exactly as directed and cooked for an additional 15 minutes over directed time until it was fully cooked. Excellent!

Fabulous, juicy chicken. I add the olive oil to the herbs so they stick better. Also, stuff the lemon halves & a couple rosemary sprigs into the cavity. Like other users said - cook breast side down until the last half hour. So juicy!

I thought this was a pretty amazing recipe! This was my first experience cooking a whole chicken. The seasoning is delicious! The only thing I will do different next time is to let it cook awhile before I re-baste it, to let the spices "crust" on the chicken so they don't wash off (if that made sense).

Delicious! Made this last night for my family and we all agree that the flavor was sensational! We don't eat much red meat so we have chicken several times a week, I try to be innovative, I make at least two or more new recipes per week. Believe me when I say this was a lovely treat for us, and so easy! (I didn't even tress the chicken.) Will make again and again. I always try to follow the recipes that I get from this site exactly before I make any changes. I can't stand it when people write negative reviews when they didn't make the recipe they are reviewing. I did have to make one change in my first attempt at this recipe in order to prevent burning. About twenty minutes into the cook time, the first time I went to bast, I didn't have any juices to bast with so I had to add 2 cups of chicken stock to the bottom of my roasting pan, about 40 minutes in I loosely covered it with foil when I noticed the juices were drying up again. I was worried that it would burn, but it was perfect. I paired this recipe with simple steamed green beans and Gourmet Mushroom Risotto (recipe I also got on this site, you have to make it with this chicken) it was a perfect Sunday dinner. If you are a beginning cook looking for a great meal with a recipe that you can follow exactly. Make this along with the risotto, you can not fail! Plus I got an added bonus, two meals in one...with the left over chicken I made a delicious chicken salad. Thank you for the great recipe!

The only thing I changed with the recipe is that I put the lemon - olive oil mixture on the chicken first prior to the herb mixture and I used regular salt instead of season salt. The chicken I used only needed about 1 hr 20 minutes in the oven. Excellent, the best roasted chicken I have made to date!

I used boneless, skinless chicken breast instead of a whole chicken with wonderful results. I seasoned both sides of the chicken generously with the herb mixture, then drizzled the olive oil/lemon mix over the chicken and poured the rest of the liquid around the sides of the pan. The only thing I changed was the amount of olive oil because I am dieting. I used two teaspoons of oil with the juice of one large lemon. It was perfect with the amount of chicken I had. The result was super moist, delicious chicken.

OMG... outstanding! I put herbs and olive oil under skin like previous reviews suggested. It was super moist. I served with mashed potatoes.

Beyond moist, juicy, and tender... My boyfriend picked up the chicken leg to take a bite and the meat all just fell off the bone. I was looking for more flavor throughout the chicken though it definitely did taste great. My boyfriend also raved nonstop about how amazing the skin was! So all in all, a successful first attempt at roasting a chicken.

I just tried this recipe today. I read the other reviews and I am glad I followed what everyone said about doubling the seasonings. But I only gave it 4 stars because though I only used on lemon, it came out too lemony for me and my family.

Big hit with family and friends. I recommend marinating over night with spices only and adding lemon and oil mixture just before cooking.

I made this last night and will DEFINATELY make it again. Beautiful! After cooking I had to drain off a lot of fat (the oil) , but the gravy was fantastic - wonderfully different lemon flavor! I would most certainly recommend this recipe. One substitution: used 6T of lemon juice instead of lemons. One suggestion: ignore recommended cooking time in the actual recipe and follow what it says up top under 'Prep Time' and 'Cooking Time'.

This turned out awesome! I took other member reviews into consideration when making this and here are the changes I made: cut up a whole onion and placed it inside the chicken, as well as one of the lemons after I used the juice, 4 cloves of fresh garlic. I covered the chicken with a lid for about 1 1/2 hr of the cooking time, than took it off for the last 30 mins (it took 2 hours to cook the chicken) so the skin ended up crispy. I also rubbed the mixture under the skin and added dried rosemary to it as well before cooking. I basted the chicken every 30 mins or so. Had it with scalloped potatoes from this site as well, AMAZING dinner! Thanks for the sweet sweet chicken recipe, I am making it again this Sunday! :D

Came out pretty well. I think next time, I will put some seasoning under the skin, so the flavor will better soak in. I combined it with another recipe for baking veggies underneath the chicken at the same time. Yum!

Absolutely Wonderful! What I did differently was to put it in a brine (found on this site) 24 hours before preparing it. I also put the olive/lemon mixture on the outside before putting on the seasonings. I used a bird twice the size so I doubled most of the ingredients except the olive oil. I used 1 extra teaspoon instead of 2. I always invite my niece and hcr children, and my nephew for dinner on Sunday's and they really loved it. Since my niece only has a three year old and a 2 month old, she will use a Roaster instead of a Turkey for Thanksgiving this year and use this recipe. Thank you for sharing!

This was very good. I made this for my mom and dad and they both loved it. I followed the recommendations and mixed all of the ingredients together including the lemon juice and olive oil and rubbed it throughout the whole chicken including under the skin. Stuffed the cavity with quatered onions and lemon wedges. Covered with tin foil and basted every 30 minutes until it was done. Served with cranberry sauce. MMMMMM thank you for this recipe.

super dinner! mixed all spices with lemon juice and oil (doubled the ingredients) rubbed all over and inside of 2 chickens, then peeled two lemons and stuck them inside the chickens and put them on my Ron Propel Rotisserie.(remember, "just set it and forget it") they got golden brown and a little crusty while the lemon rolled around inside dripping the lemon juice. it was so moist and tastey. served with mashed sweet potatoes and a glass of wine.

This is wonderful one addition though, after juicing the lemons, throw them into the chicken

a super easy recipe and the house smells wonderful while it's roasting! Combined all ingredients of seasonings + lemon juice + olive oil in bowl (used herbes de provence and Greek seasoning instead of Italian) and rubbed mixture inside chicken as well as under skin and over skin. Also rubbed inside w/ butter and inserted pats under skin. Stuffed w/ garlic cloves, lemon halves, fresh rosemary and oregano. Turned out great! BF ate half the chicken himself

I made this for dinner tonight and it was excellent, the only change I made was that I made it in the crockpot on low and let it cook for 7 hours. I also put green beans in with it and added a bit more garlic to make lemon garlic green beans. It turned out wonderful!!!!

Family loved this. I did bake it covered for almost 2 1/2 hours. I mixed 1/2 tsp each of basil, parsley and oregano for the Italian seasonings since I didn't have that. Then I quartered a red onion and stuffed it in. I added some water to the pan, covered then baked it. I cheated with the gravy and mixed about 3/4 cup of the pan drippings with Heinz's jar gravy and heated it in the microwave. Everything was so delicious.

Awesome flavor and moisture. I did "brine" the chicken per instructions elsewhere on this site. Will make this over and over.

The spices did not penetrate chicken, even after sitting all night. Blah!

added some potatoes in the mix for an extra 20-30 mins...yum

I made this with chicken breasts and its was good, darn good, but just not amazing. Solid recipe..will use again.

This chicken recipe was amazing! Juicy tender and flavorful! I made a delish gravy out of the drippings! Thanks for the recipe!

This was fantastic! The lemon juice and olive oil made for a delicious, tender and juicy chicken. The rub was pretty tasty too! Thanks for the recipe Barbara!

Not bad. I was trying to "copycat" the grocery store rotisserie chicken we love, so I may have had different expectations. I didn't care for the mustard flavor, and if I make it again I will omit it. Also my 3.5 lb. chicken took a little over two hours to cook at this temperature, and the skin didn't brown at all. It was a good meal but I found myself wishing I'd bought the grocery store chicken.

This was very good. I used lemon from the plastic squeezy bottle and boneless, skinless chicken breasts. Added cut up onion and carrots. Thank you.

I mixed all the ingredients together and poured over boneless chicken breasts. Baked at 350 for 35 minutes. Delicious!

No matter what I do to my chicken, it always comes out moist because I roast it breast side down. I loved the seasonings Barbara (never would of thought of dry mustard) and I thank you submitting this recipe!

very good... very tasty... definitely needed to cook for more than 30-45 minutes though. I cooked it for 1hr 15minutes and turned it up to 350 the last 30 minutes (it was getting hot in the kitchen...) thanks!

Quick, economical and tasty. Next time I'll double the spices for a 4.5 lb. bird. I substituted lemon juice for the lemons, and doubled it - making it 1/4 cup lemon juice and 1/4 cup olive oil. I poured some over the chicken before putting it in the oven, and basted the bird periodically with the rest as it cooked. In the end, I did as another reviewer suggested and whisked some flour into the pan drippings making a nice lemony-herb gravy - which we served over some simple white rice. A nice meal, my family gave it 5 forks! :)

Always fabulous! I have made this a number of times and it always comes out great. I actually brine my chicken the night before roasting using the Basic Brine recipe on this site. I make sure to rub the oil/lemon mixture under skin and then I throw the lemon pieces in the cavity to give the chicken a little extra flavor. I roast it breast side down until the last 30 minutes, then flip right side up to crisp the skin. I usually have to make two chickens so I can have leftovers for salads and sandwiches!

This came out so tasty and fragrant! I rubbed the spices under the skin and added sprigs of fresh rosemary under the skin and in the cavity. After cutting the lemon in half but before squeezing the juice, I sliced four super-thin lemon slices and added those under the skin. The lemon/olive oil juice was rubbed all over, under the skin and in the cavity. Juiced lemons went in the cavity. Superb!

I made this on New Years Eve with crackpot mashed potatoes as a side dish. My husband and son both loved it and asked me to make it again......and let me add that my son is VERY picky about seasoning on chicken! I did use chicken breasts instead of a whole chicken and baked it for about 30 minutes. I did not have mustard powder on hand so I used a small squirt of regular mustard and it was fine. I saved some of the seasoning blend and fresh lemon juice and poured it over my vegetarian cutlet and it came out delicious. This will be a repeat in my house!

This is a wonderful recipe! My husband loved it also. Easy enough to do after work and throw in the oven!

I was curious about the combination of seasonings, but since a whole roasted chicken is too much food for just two of us, I marinated boneless, skinless chicken breasts in all of the listed seasonings, along with the juice of one lemon (and its zest for a more intense lemon flavor), & a touch of olive oil and grilled them! The flavor was very nice and this will be a good quick dish for us again in the future. Thank you for sharing your recipe, Barbara.