46 Reviews of Lemon and Garlic Roast Chicken

From: Denise!

On Mar 22, 2002

This is the best roast chicken I've ever had. I made two changes - I stuffed the chicken cavity with a sliced whole onion and lemons and I stuffed sliced lemon under the skin of the breast meat. I've never had chicken this moist and so flavorful! This is a new family favorite, thanks!

From: HOUSEMANAGER (Charlene)

On Oct 16, 2002

Well Dave Caster you certainly have yourself one delicious bird here! I hadn't roast a chicken in sometime, but I knew there was a lemon / garlic recipe out there that I had previously used and enjoyed... this was it! This oh-so-simple way of roasting a chicken is nothing short of a classic recipe in our kitchen from now on. The bird had a wonderful enhancing not overpowering flavor, the skin was crisp and the meat was especially moist. I also, couldn't find the difference in paprika so I used Spanish, and it was bang on. I'm submitting a photo of this "Chick" in appreciation of your sharing such a wonderful recipe!

From: marybeth

On Jan 30, 2002

Very tasty, although I had a hard time finding the specific kinds of paprika in the recipe and had to use the plain old stuff. I roasted some potatoes with it, and it made a wonderful zesty gravy also!!!

From: PeeGee

On Jun 26, 2004

Before Recipe*zaar we did not know about 'spicing up' chicken between the skin and the body. This is the second recipe we have used with this technique. Awesome! The flavours mixed really well. I have not suggestions for any change. We served the chicken with mashed potato, carrots, sourdough bread and wine. We had a great meal and now we have some leftover chicken for lunches.

From: Mrs. DJ

On Jun 12, 2002

Excellent. I did not have the sweet or hot paprika, so I also just used the plain paprika I had on hand, and it still came out great. My whole family really liked this chicken. I will definately make it again.

From: Audrey M

On Feb 9, 2004

Outstanding!! I had a seven pound chicken so I doubled the recipe. I also didn't have any hot paprika so I substituted cayenne pepper for it. I rubbed the butter first then rubbed in the spice mixture. I also took the suggetion of one reviewer and added extra lemons and and onion to the cavity. Another change I made was make the chicken the night before and let the spices marinade overnight. This not only smelled cooked but tasted just as great. The gravy had the right kick to it. Served it with mashed potatoes and mixed vegetables. Thanks for a great meal.

From: Dawnab

On Jul 20, 2005

What an interesting blend of flavors! I used 4 bone in breasts and put the oil mixture under the skin, used cayenne in place of the hot parika, baked at 350 for 1 hour. We really enjoyed this.

From: kitina

On Apr 18, 2002

Absolutely wonderful, can't wait to make it again!

From: Brabo Antwerpen

On Apr 23, 2002

Great recipe, very easy to make, the smell alone already attracted my children. The flavor was great. We served it with Basmati rice.

From: jem the worm

On Aug 25, 2003

I made this for a potluck dinner, and I'm no cook, so I followed this recipe exactly. 1 problem was that the recipe calls for cumin in the ingredients list, but doesn't mention where to add it in the step-by-step instructions. So I inadvertently omitted it. Second very important thing I missed as a poultry-cooking novice: the weight of the bird. I overlooked that detail and got a 5-lb bird, which caused it to be undercooked. Even so, my friends complimented the wonderful aroma, savored the cooked parts, and one lady even asked for the recipe. I based my review on their positive esteem-boosting reactions, rather than my own disappointment in my culinary ineptitude. I will definitely try this one out again. This time it'll be perfect: I just know it.