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Roasted Lemon Herb Chicken or Cornish Hens Recipe

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This recipe for Roasted Lemon Herb Chicken or Cornish Hens, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken or two Cornish hens
2 lemons
2 tablespoons olive oil
celery ribs for insides

Directions:
Directions:
Preheat oven to 350 degrees F Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken or hens in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the bird cavity. Rub the remaining mixture on the outside of the bird. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken. Stuff with celery stalks. (makes chicken juicy) Bake in the preheated oven for 1 1/2 hours for chicken - 45 minutes to 1 hour for hens, or until juices run clear, basting several times with the remaining oil mixture.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I love to serve this with rice pilaf or wild rice with savory seasonings. You can omit stuffing insides with celery and stuff the bird with rice but you have to add 1/2 hour to cooking time for chicken or 15 minutes for hens. Serves 4

 

 

 

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