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Jan 16, 2006 10:13 AM

Marcella's Lemon Chicken

  • p

I've often seen great postings on this board about Marcella's Lemon Chicken from Essentials of Classic Italian Cooking. I googled and found a very simple recipe for what is essentially a roast chicken stuffed with 2 pierced lemons. Is this the right recipe?

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    1. re: Marge

      Having read this thread I did the very thing. skewers, lemons, string.

      Tremendous, it came out of the oven like an American football, talk about inflated.

      The lemon pieces, when hoiked out of the carcase were soft and well cooked also. the flavour was top notch.

      It's a keeper.

    2. f
      fai jay(fai jackson)

      Of course, a cook can never leave well enough alone. I often make it with limes or oranges and it is very to add celery and garlic sometimes--just throw it inside. But the original is delicious--very juicy with a crispy skin that is all puffed up when you take it from the oven.

      1. You may also want to try the Lemon Chicken from Rao's Restaurant at the following site.

        1. That's it. I love it - simple and foolproof. Here's a link to a Chowhound discussion on Lemon Chicken when Hazan's book was Cookbook of the Month.