A whole chicken sprinkled with fresh lemon and paprika is cooked slowly with lemon halves inside. This recipe is very easy and the chicken always stays tender and moist.
Very simple way to roast chicken. The skin had an excellent lemon taste to it, but the chicken itself didn't absorb much of the flavor. Would use this recipe again but possibly add some herbs etc to further flavor. - 20 Nov 2009
Very tasty, the meat juices made a lovely rich gravy, will definitely use this recipe again. - 17 Aug 2014
I made this dish last night for dinner, but I modified it a bit. I rubbed the chicken with butter and lemon juice on the outside, then I followed it with Mrs. Dash. I also rubbed the insides with Mrs. Dash before inserting the cut lemons. After the chicken was ready, I added about 2 cups of water to the pan, and followed it with about 3 cups of instant rice. While the chicken cooked, the rice cooked. The juices & lemon from the chicken seasoned the rice. I covered it with foil and let it cook for two hours (it was a smaller chicken). The last fifteen minutes I took off the foil and let it broil to just crisp the outer layer of skin. Last minute mix the rice, and you're set to carve the chicken. A whole dinner made in one dish. Great recipe. Would make again. Family loved it. - 09 May 2007 (Review from Allrecipes US | Canada)