Mother's Lemon-Baked Chicken Recipe

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If you are making an unstuffed bird, try baking this with the lemon rind halves inside the cavity, and even sprinkle another quarter teaspoon cinnamon inside too.

Yield: Serves 4-6.

• 4- to 5-pound chicken
• Juice of 1 lemon
• 1/2 cup butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon

Rinse chicken and place in roasting pan. Combine lemon juice with melted butter. Baste chicken with a few tablespoons of lemon-butter mixture. Combine salt and cinnamon and sprinkle over chicken. Roast in a 325 degree F oven for about 1 hour, 45 minutes, continuing to baste with remaining lemon-butter mixture every half hour until mixture has been used and chicken is tender.