Lemon Chicken


  • 1 (3 1/2 lb.) chicken
  • 1 1/2 tsp. lemon-pepper seasoning
  • 1 1/2 tsp. seasoned salt
  • 1/2 tsp. thyme
  • 1 medium lemon, halved
  • 2 fresh rosemary sprigs (You can also use dried.)


  1. Loosen skin around the chicken breast, leg and thigh, being careful not to tear the skin.
  2. Combine the seasonings.
  3. Rub half under the skin.
  4. Cut half of the lemon into quarters and place in the cavity along with the rosemary sprigs.
  5. Place chicken, breast down, in a roasting pan.
  6. Squeeze the remaining lemon over the chicken.
  7. Rub the chicken with the remaining spice mixture.
  8. Bake, uncovered, at 375º for 1 to 1 1/2 hours, until the chicken juices run clear or a meat thermometer inserted in the thigh reads 180º.
  9. (Cover loosely with foil if you notice it is browning too quickly.)
  10. After baking, cover and let stand 15 minutes.