Features of the Lemon Roast Chicken Onions Carrots
- Cooking Skill level: Easy
- Cooking time: 2 Hours
- Taste Impression: Tender, buttery and the flavor of the lemons add a fresh taste!!
- “Noelle’s Tasty Tips” How I get my Chicken moist.
Here is my all time favorite chicken recipe it is easy to make and taste fanatics. With the addition, of the lemons, it adds a great fresh spring taste. I will be severing this roast chicken dish for my family’s Easter dinner this year. For my family, I will be doubling the recipe because we have many mouths and one big eater. Enjoy the picture step-by-step instructions.
Supply Used in the: Roast Chicken
Place the carrots and onion slices around the chicken
For this post, I have One Tasty Tip
- Lift the chicken skin. Make sure to get the thighs also.
- Add diced butter evenly distributing under the skin on both the breast and thighs.
What does the tip do? Not only does this add incredible moisture but also tons of flavor. It will produce one of the best gravy’s (I will adding the recipe to my “Cooking tips Series” (coming soon!)
Mix the salt and Spike Seasoning in a small bowl. Rub on the chicken seasoning. Evenly distribute the lemon slices on the top.
Place Chicken in a pre-heated oven at 350°.
Bake for 2 hours or until an instant-read thermometer reads 165° ( if you do use the thermometer insert it into the meat near the inner thigh between the leg and the breast, but make sure not to hit a bone).
Click Here to view the recipe for my easy roasted potatoes side dish!
- 1 Whole Chicken ( I used a 5½ pound.)
- 3 large carrots julienne cut
- 1 large onion sliced
- 1 Tablespoon Salt
- 1½ Tablespoons Spike Seasoning
- 2 Med size lemons sliced
- Pre-heat the oven to 350°
- Rinse Chicken and pat dry
- Place chicken in a large baking pan
- Add carrots and onions around the sides of the chicken
- Mix salt and Spike seasoning in a small bowl
- Season the chicken by rubbing in the spices
- Place lemons on top of the chicken
- Bake for 2 hours or until an instant-read thermometer reads 165° ( if you do use the thermometer insert it into the meat near the inner thigh between the leg and the breast, but make sure not to hit a bone).