Food
Mother’s Lemon-Baked Chicken
By Yankee Magazine|Dec 04 2007|
If you are making an unstuffed bird, try baking this with the lemon rind halves inside the cavity, and even sprinkle another quarter teaspoon cinnamon inside too.
Yield
Serves 4-6.
Ingredients
4- to 5-pound chicken
Juice of 1 lemon
1/2 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon cinnamon
Instructions
Rinse chicken and place in roasting pan. Combine lemon juice with melted butter. Baste chicken with a few tablespoons of lemon-butter mixture. Combine salt and cinnamon and sprinkle over chicken. Roast in a 325 degree F oven for about 1 hour, 45 minutes, continuing to baste with remaining lemon-butter mixture every half hour until mixture has been used and chicken is tender.
