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Mother's Lemon-Baked Chicken

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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

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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