Comments on: Ridiculously Juicy Lemon Roast Chicken 🍗 gluten free, keto & paleo

By: Kathy Cooke

Kathy Cooke — Fri, 16 Oct 2020 00:30:30 +0000

The first time I made this, I burned the dickens out of the veggies, which was sad. Allrecipes says to cook at 425F for 15 minutes for a darker, crispy skin, then turn the heat down to 350F for 20 minutes per pound of chicken. So I tried again that way, tented with foil after 40 minutes to prevent singeing the veggies, and it was a success. So good! Glad I got to taste it in its full glory.

By: Deb Hagen

Deb Hagen — Mon, 29 Jun 2020 18:01:18 +0000

Thank you for sharing this! I followed the recipe exactly, using white wine and golden Lakanto, and it was SOOO good. I roasted it in a cast iron pan, and I was even able to make a delicious gravy from the juice. Served it with cauliflower mash and it was Sunday chicken dinner. I will definitely make this again...the biggest problem was to not eat too much if it!

By: Kathy Cooke

Kathy Cooke — Tue, 05 May 2020 05:10:41 +0000

I made this as written, and while the chicken came out delicious, the veggies all burned to a crisp except for the ones the chicken was sitting on top of. Waaaahhh! I baked everything for an hour and 25 minutes in a darkish gray, non-stick roasting pan. Maybe the pan was the problem, as I’ve read dark colors cause food to cook faster. Or maybe it would’ve been okay if I’d thrown a foil dome over everything once the veggies were browned to my liking. Or I could’ve tried turning the heat down to 350F after the first 15 minutes, like I saw in a few, different recipes. Some of the singed veggies were still very tasty while others were just cinders. Anyway, I threw together a quick salad in lieu of the singed veggies. Success! Whole family loved it, including the dog. Will try again, maybe trying the foil dome idea next time.

By: Kathy Cooke

Kathy Cooke — Sat, 02 May 2020 06:31:10 +0000

In reply to Teri. They inject it with brine, ie salty water.

By: Teri

Teri — Sun, 28 Oct 2018 17:30:48 +0000

My family doesn’t like the skin on chicken. So would the flavors get through to the meat or just on the skin of the chicken? For some reason, the baked chickens, in the deli department at grocery stores, is flavored through out the whole chicken. Would love to know how they do this. Thanks!

By: Barbara Gross

Barbara Gross — Mon, 22 Oct 2018 09:37:22 +0000

Made this chicken tonight for the boyfriend. So easy and delicious! He said he had never tasted chicken so good, not even in a pricey restaurant. I love to roast veggies, and pre-Keto always had a variety ready to snack on.
Never tried radishes but now am a big fan!
This will be my go-to recipe from now on!!
Thanks for posting it!

By: Paola

Paola — Mon, 22 Oct 2018 00:38:45 +0000

In reply to Mary. I just used normal green olives for this, nothing special xo!

By: Jani

Jani — Sun, 21 Oct 2018 22:10:45 +0000

In reply to Anne. It's at the bottom of the recipe

By: Mary

Mary — Sun, 21 Oct 2018 17:57:06 +0000

What kind of olives do you use?

By: Paola

Paola — Tue, 22 May 2018 16:16:37 +0000

In reply to Zana. That's awesome to hear Zana! So happy you're enjoying xo!