Whole Roasted Italian Lemon-Herb Chicken

“This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good!”
2hrs 20mins

Ingredients Nutrition


  1. In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
  2. Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
  3. Wash the chicken thoroughly under cold water then pat dry.
  4. Place the chicken onto a rack that is fitted into a greased baking pan.
  5. Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
  6. Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
  7. Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
  8. Tie the legs together with cotton butcher's string.
  9. Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
  10. Drizzle the olive oil/lemon juice mixture over the top of the chicken.
  11. Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.

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