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Lemon Butter and Herb Roasted Chicken

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“Just a recipe I came up with one night, and it came out amazing, it fell apart when i started carving it. My husband loved it and its even good as left overs warmed up or shredded for chicken salad.”
READY IN:
1hr 30mins
SERVES:
4-6
YIELD:
1 whole chicken
UNITS:
US

Ingredients Nutrition

Directions

  1. remove any intestines inside chicken and rinse with cold water.
  2. let dry on coolig rack while making sauce.
  3. melt butter in small sauce pan on low heat.
  4. add butter, juice from lemon, garlic, salt, pepper, basil, and onion.
  5. simmer about 15 minites, lightly whisking.
  6. tuck legs and wings under chicken and place in 9x9x2 in pan, with spine facing up, make sure legs and wings are tucked inches.
  7. pour lemonbutter over chicken, spooning over entire body.
  8. cover with aluminum foil.
  9. cook at 450 for half an hour.
  10. lower heat to 350, remove chicken, baste with juices from pan.
  11. recover and put back in oven.
  12. cook chicken about 1 1/2 hours, basting every 30 minute.
  13. check doneness by poking hip joint, if runs clear its done, if red, then cook another 30 minute.

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