Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Mother's Lemon-Baked Chicken

Photo Credit
Africa Studio/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4-6.
Category
Poultry
Course
Main Dish
Preparation Method
Roast
Sources
Yankee Magazine's Great New England Recipes

Lemon and chicken are a common combination, but our recipe for Mother’s Lemon-Baked Chicken has a secret ingredient—cinnamon! Try baking this with the lemon halves inside the cavity and even sprinkle another quarter teaspoon cinnamon inside, too.

Ingredients
4- to 5-pound chicken
juice of 1 lemon
1/2 cup (1 stick) butter, melted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 325°F.
  2. Pat chicken dry and place in a roasting pan.
  3. In a bowl, combine lemon juice and butter. (After squeezing juice out of lemons, place in chicken cavity.) Baste chicken with a few tablespoons of lemon-butter mixture.
  4. In a separate bowl, combine salt and cinnamon. Sprinkle over chicken and inside the cavity. Bake for 1 hour and 45 minutes, continuing to baste with remaining lemon-butter mixture every half hour until mixture is gone. Chicken is done when internal temperature reaches 165°F on a meat thermometer. 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments