Simple Lemon Roasted Chicken

Simple Lemon Roasted Chicken


145 people made this

Drizzled with freshly squeezed lemon juice then sprinkled with paprika before roasting, this succulent roast chicken is simple to prepare and tastes delicious.


Serves: 8 

  • 1 large roasting chicken
  • 1 1/2 tablespoons salt
  • 1 lemon, halved
  • 3 teaspoons paprika
  • 250ml (1 cup) water

Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

  1. Preheat oven to 150 degrees C.
  2. Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all.
  3. Place squeezed lemon halves inside chicken cavity, then place chicken in a lightly greased 23x30cm baking dish. Pour a little water over chicken to prevent drying. Bake in preheated oven for 3 hours, basting as needed.

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Reviews (6)

Carrie Magill

Something else. This chicken is sooo easy - it is tender, moist and delicious!! I used 1T of salt on the outside and 1-2tsp of salt for the inside. I do have one suggestion-seal the entire chicken in foil with 4T water, place in a roasting tin and cover. Put the chicken in the oven for 3 hrs and forget about it. This eliminates the need for basting. You'll have the juiciest chicken! - 08 Oct 2008


Something else. I made 2 chickens, wrapped in foil as first review recommended, and added fresh rosemary and thyme to the chicken cavity. I didn't use anywhere near the recommended salt. It was so tender and juicy. It completely fell apart! So simple and delicious, we'll definitely be making it again. - 14 Jan 2009

Nhi Torres

Altered ingredient amounts. Easy and tasty. However, do not put all of that salt on it! It would ruin this dish. I just lightly sprinkled salt on, which was plenty. I probably used less than 1/4 tsp, and that was for two chickens! I also used less than half the amount of water, and next time I would just omit it. My chicken was very juicy without it, and it just diluted the yummy juices in the pan. Try it with a fresh mandarine- it's really good! Sounds wierd, but it's great. - 08 Oct 2008

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