Whole chicken with lemon in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake chicken with lemon? First, prepare the necessary ingredients. We'll do the filling. Wash the lemon and dry it. Peel the onions, wash and dry with napkins.

2. STEP 2

   

   Cut half a lemon and an onion into small pieces. To prevent your eyes from watering when cutting onions, wet your knife with cold water. This will be our filling.

3. STEP 3

   

   Prepare the ingredients to make the fragrant oil. Grate the lemon zest using a coarse or medium grater. Wash and dry the greens. Peel the garlic. The butter should be softened.

4. STEP 4

   

   Squeeze the juice out of the lemon. Pass the garlic through a press. Finely chop the washed greens. Combine soft butter with lemon juice and zest, chopped herbs and dry spices. Place all ingredients in a bowl.

5. STEP 5

   

   Stir the mixture until smooth.

6. STEP 6

   

   Clean the chicken, wash, dry, rub with salt and pepper inside and out. Place it in the prepared baking dish, back side down.

7. STEP 7

   

   Carefully separate the chicken breast skin from the meat and stuff with most of the flavored oil. Gently spread the oil inside, being careful not to tear the skin. Brush the top of the breast with the remaining butter.

8. STEP 8

   

   Now stuff the inside of the chicken with lemon slices and chopped onions.

9. STEP 9

   

   Tie the chicken legs with twine. Place the pan in an oven preheated to 180°C for about 1 hour. Bake until golden brown. It may take a little longer depending on your oven. I baked on the top-bottom convection setting. Periodically baste the chicken with the juices from the bottom of the pan.

Comments on the recipe

Antip

03.12.2023

4.9

Parts of the chicken or the whole chicken can be baked according to this recipe with lemon and paprika. Also a good option.

Moderator Ksenia

03.12.2023

4.6

I cooked whole lemon chicken in the oven for dinner. My chicken weighed 1.5 kg. Instead of dill, I added a teaspoon of dry Provençal herbs. Instead of a mixture of peppers, I put ground black pepper and paprika (half a teaspoon of each). I baked the chicken in a cast iron pan for a little over an hour. The chicken turned out juicy, tender, aromatic with a very unusual and pleasant creamy lemon taste. This is how I cooked chicken for the first time and I really enjoyed it, as did the whole family. Maria, thank you very much for the great recipe!