Lemony Cajun Roast Chicken

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  • 30 min prep time
  • 2 hr 30 min total time
  • 8 ingredients
  • 6 servings

Ingredients

1
(3 to 5-lb.) whole chicken
1
lemon
1/2
teaspoon garlic salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon chili powder
1/8
teaspoon ground red pepper (cayenne)
1
medium onion, quartered
1
tablespoon margarine or butter, softened

Directions

  1. 1 Heat oven to 375°F. Remove giblets from chicken; discard. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Grate 1 teaspoon peel from lemon; set aside. Cut lemon into slices.
  2. 2 In small bowl, combine garlic salt, thyme, chili powder, ground red pepper and lemon peel; mix well. Place lemon slices and onion quarters inside chicken. Loosely tie legs together. Place chicken, breast side up, in shallow roasting pan. Rub outside of chicken with margarine; sprinkle with thyme mixture.
  3. 3 Bake at 375°F. for 1 1/2 to 2 hours or until chicken is fork-tender and juices run clear, basting chicken with pan juices every 30 minutes. Outside of chicken will be dark golden brown. Cover with foil; let stand 10 minutes before serving. Discard lemon slices. If desired, serve onion with chicken.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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