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Roasted lemon Chicken
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5 from 11 votes

Lemon Roasted Chicken

Simple Italian roasted lemon chicken, Pollo al Limone. A 4-5 pound chicken will serve about 4-6 with leftovers. Nutritional data is for 1 pound of meat per person, taking into consideration bones.
Prep Time5 mins
Cook Time1 hr 30 mins
resting time15 mins
Total Time1 hr 50 mins
Course: Entree
Cuisine: Italian
Keyword: lemon chicken
Servings: 6 people
Calories: 846kcal
Author: Cynthia
Cost: $7


  • 5 lb. roasting chicken giblets and neck removed
  • 1 larger lemon pierced all over with a knife or fork
  • 2 Tablespoons olive oil


  • Pre-heat oven to 350 degrees F.
  • Remove giblets, liver and neck from chicken and pat dry with paper towel
  • Place chicken in a baking pan fitted with a rack.
  • Pierce a medium lemon all over with a fork or sharp knife. Place whole lemon inside of chicken and truss up legs. Give the bird a brush with the olive oil.
  • Roast chicken, undisturbed for 1-1 1/2 hours or until juices run clear when thickest part of meat is pierced or internal temperature reads 165-170 degrees F. (do not over cook) Meat will be just done, with no trace of pink and very moist.
  • Remove bird from oven and remove lemon from chicken. Place bird on a carving board, covered loosely with foil and allow to rest 15-20 minutes.


  • Purchase the best quality chicken possible.
  • Do not rinse the chicken, pat dry.
  • Roll lemon to soften before piercing. 
  • Allow bird to rest 15 minutes before carving.


Serving: 1serving | Calories: 846kcal | Carbohydrates: 1g | Protein: 65g | Fat: 63g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Cholesterol: 325mg | Sodium: 261mg | Potassium: 741mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3187IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 5mg