Family recipe
Roasted Lemon-Herb Chicken
Ingredients
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1/2 teaspoon black pepper
1 (4 pound) whole chicken
6 tablespoons fresh lemon juice (2 lemons)
2 tablespoons olive oil
1/3 cup water, plus more as needed
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1/2 teaspoon black pepper
1 (4 pound) whole chicken
6 tablespoons fresh lemon juice (2 lemons)
2 tablespoons olive oil
1/3 cup water, plus more as needed
Cooking Instructions
1. Preheat oven to 350 degrees.
2. Mix together Italian seasoning, garlic powder, seasoning salt, mustard powder, and pepper in a small bowl. Pat chicken dry inside and out. Put chicken, breast side up. In a 9x13 inch baking dish and sprinkle 1 1/2 teaspoons spice mixture into cavity.
3. Stir together juice and oil in a small bowl and drizzle evenly over chicken. Sprinkle breast and drumsticks with remaining spice mixture, patting evenly onto skin. Pour water into dish.
4. Roast chicken, basting 4 times with pan juices and adding more water if juices begin to burn, until an instant-read thermometer inserted in thickest part of thighs and breasts (do not touch bone) registers 165 degrees about 1 1/2 hours.
2. Mix together Italian seasoning, garlic powder, seasoning salt, mustard powder, and pepper in a small bowl. Pat chicken dry inside and out. Put chicken, breast side up. In a 9x13 inch baking dish and sprinkle 1 1/2 teaspoons spice mixture into cavity.
3. Stir together juice and oil in a small bowl and drizzle evenly over chicken. Sprinkle breast and drumsticks with remaining spice mixture, patting evenly onto skin. Pour water into dish.
4. Roast chicken, basting 4 times with pan juices and adding more water if juices begin to burn, until an instant-read thermometer inserted in thickest part of thighs and breasts (do not touch bone) registers 165 degrees about 1 1/2 hours.