top of page

Oven Roasted Lemon Chicken



  • One-Eight Piece Chicken

  • One Lemon

  • Olive Oil

  • Parve Margarine

  • Spices: Dried Rosemary, Thyme, Basil, Pepper, Lemon Pepper, Salt, and Paprika.

  • 1 Large Cooking Pan


  • Preheat the oven to 350.

  • Pour a little oil into a medium sized cooking pan (2 inches deep) and rub it around

  • Put the defrosted chicken in the pan with the less meaty part up.

  • Coat the chicken with a thin layer of oil.

  • Lightly Sprinkle the spices over the side of the chicken facing up:

    • a.1/2 Tablespoon of Basil, Pepper, Salt, and Paprika

    • b.1 Table Spoon of the thyme, rosemary, and pepper

  • Cut the lemon and squeeze half of it on the side of the chicken facing up.

  • Turn over the chicken and repeat steps #4-6.

  • Add a light dab of Parve Margarine on the top of each piece (to make it brown and crispy on the top)

  • Add about 1 cm of Water to the base of the pan so the chicken doesn't dry out. (To really keep moist, cover with tin foil)

  • Put chicken in oven for 25 minutes and turn pan around (in case oven heats unequally).

  • Put chicken in for another 25 minutes

  • Cut a piece of the chicken to ensure its white on the inside and not pink.

bottom of page