Easy Chicken Recipes

Easy Baked Lemon Chicken

Preheat the oven to 350 degrees F.

Spray a baking pan with nonstick spray. Line it with aluminum foil and spray the aluminum foil with nonstick spray. These steps will greatly reduce the amount of cleanup you have to do. You can thank me later.

Place the roaster chicken in the oven a baste with some of the lemon juice. Add salt and pepper to taste. If you choose to use the garlic (recommended), sprinkle a little bit on the chicken as well. Don't add too much, as it may burn in the oven and taste bitter. Yuck.

Place the chicken in the preheated oven and bake for 1-1/4 hours to 1-1/2 hours. Baste the chicken with more lemon juice every 15 or 20 minutes. The more you baste it, the better it will taste.

If a sharp knife inserted into the chicken near the thigh produces clear running juices, your lemon chicken is done. Pull it from the oven and allow it to rest for about 10 minutes before carving. To carve the chicken you will want to cut the legs, wings and thighs at the joints. You can break the joints by pulling them away from the chicken if you want. This will make it easier to cut them from the chicken. After that, place the bird on its side and start carving off the white meat horizontally; or you can just cut the breasts right off the chicken.

Variations:

Instead of lemon juice, you can use lime juice, or a combination of both. Also, you could use equal amounts of lemon, lime and orange juice and marinate the chicken in them overnight, then use it to baste the chicken while cooking.

Your easy baked lemon chicken will go well with boiled potatoes in butter, chicken flavored stuffing and a nice crips salad with Ranch or Italian dressing.