Lemon Chicken

Denise Mayoff says:  “Here’s one that is easy and really tastes good!”
Great with buttered rice and a salad on the side!


  • Whole chicken (at least 3 pounds)
  • 3 sprigs rosemary
  • 2 lemons
  • Greek seasoning
  • 2 TBSP butter, melted


  • Preheat oven to 350.
  • Clean out inside of chicken and discard innards!
  • Rinse and pat dry.
  • Sprinkle the cavity with salt.
  • Insert the rosemary sprigs in the cavity.
  • Roll one lemon on the counter till softened.  Prick thoroughly with fork and insert into chicken cavity.
  • Cut the other lemon and squeeze juice into the melted butter.  Rub onto outside of chicken and sprinkle to taste with Greek seasoning.
  • Bake 25 minutes per pound.
  • When done, remove lemon and rosemary from chicken.
  • Let cool a few minutes and carve.