Best 8 Grandmas Roast Lemon Chicken Recipes

GRANDMA'S LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whip milk and egg together in a small bowl. Mix flour and lemon-pepper seasoning together in a another small bowl.
• Dip chicken in the egg mixture and then in the flour to coat completely. Place milk and butter in the bottom of a baking dish to keep the chicken nice and moist. Place coated chicken on top. Place lemon slices directly on the chicken. Cover with foil.
• Bake in the preheated oven until almost cooked through, about 30 minutes. Remove foil and continue to bake until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRANDMA'S ROAST LEMON CHICKEN

Steps:

• Preheat oven to 375℉ (190℃). Place the chicken on it's breast on a flat work surface. Using poultry shears, cut along the entire length of the backbone. Spread the chicken open and rinse with cold water. Dry with paper towels. Cut off excess fat at neck and tail, and discard fat. Open the bird out as much as possible. Use the heel of your hand and strike the breast firmly to break the breast bone, collar bones, rib cage, and wishbone. Place the parsley, celery, onion into a 10 to 12 inch oven proof skillet or baking dish , and lay the chicken, breast side up, on top, arranging the bird so it rests neatly in the skillet. Sprinkle chicken with salt, pepper, and paprika, and dot with butter. Roast uncovered for 35 minutes or until chicken has begun to brown. In a two cup measuring cup, combine broth, lemon juice, and wine. Reserve ¼ cup o the liquid, and add the rest to the skillet. Baste the chicken, and continue to roast uncovered, basting every 15 minutes, for 50 to 60 minutes longer, or until the skin is a deep golden brown and juices run clear when chicken is pierced in the thickest part of the thigh and interal temperature registers 180 degrees. Transfer chicken to a warm platter or grooved carving board and keep warm by covering with a tent of foil. Discard the vegetables. Tile the skillet, and spoon off the fat. Strain the defatted cooking juices if desired and return juices to the skillet. Stir cornstarch into the reserved ¼ cup both wine mixture. Add the dissolved cornstarch mixture to the broth in the skillet. Bring to a simmer and stir frequently until thickened. Serve gravy alongside chicken.

ROASTED LEMON CHICKEN

Steps:

• Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
• Season with salt and pepper.
• Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
• Roast for 1 1/2 hours in a preheated oven of 325 degrees.
• Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.

GRANDMA'S SIMPLE ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Remove and discard insides of chicken. Rinse chicken with cold water and pat dry. Trim any excess fat.
• Combine salt, pepper, and paprika in a small bowl and sprinkle over chicken and into the cavity.
• Place vegetables and bay leaf in body cavity. Tie ends of legs together with a cord (I have never done this and it still turns out fine). Lift wing tips up and over back; tuck under chicken.
• Place chicken, breast side up, on a broiler pan (or on a rack inside another pan) coated with cooking spray.
• Bake at 400 degrees for one hour or until meat thermometer inserted into thigh registers 180 degrees.
• Cover loosely with foil for about 10 minutes.
• Remove vegetables from inside chicken and throw them away.

GRANDMA'S BAKED CHICKEN

Steps:

• Preheat the oven to 350°.
• In a small bowl, combine the goat cheese, rosemary and lemon peel; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick.
• In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to the bread crumbs and combine. Keep the remaining butter warm for basting.
• Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minute.

ROASTED LEMON CHICKEN

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

LEMON-ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
• Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
• Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
• Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
• Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

GRANDMA'S BEST POT ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
• Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
• Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
• Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
• Meanwhile, whisk water and flour together in a small bowl.
• Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
• Slice roast and serve alongside gravy.