Greek-Style Lemon Roast Chicken
Marinated and stuffed with lemons, this really is a roast with a twist.
- 1 chicken (3-1/2 lb.)
- salt and black pepper
- 1 medium lemon halved, washed
- 1/2 cup Kraft Greek with Feta and Oregano Dressing
Level of difficulty Average
Preparation time 5mins
Cooking time 85mins
Cost Average budget
Rinse chicken; pat dry with paper towel. Sprinkle inside and out with salt and pepper. Place in a 13x9-inch baking dish.
Squeeze the juice from lemon and mix with dressing in small bowl. Place the squeezed lemon halves inside the cavity of the chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into the thickest part of one of the chicken's thighs.
Bake at 350°F for 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally.
Instead of using a whole chicken, use 4 boneless skinless chicken breasts (about 2 lb.), cut in half, so you have a total of 8 pieces. Prepare dressing mixture as directed. Discard lemon halves. Pour dressing mixture over chicken in a 13x9-inch baking dish. Bake at 350°F for 45 to 55 min. or until chicken is cooked through (180°F), basting occasionally.