Lemon-Dijon Chicken

Tucked between the meat and skin is a savory blend of lemon, Dijon mustard, and herbs that flavors this roasted chicken perfectly.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 638 Calories

Ingredients

• ½ teaspoon salt
• ¾ teaspoon ground black pepper
• 2 teaspoons olive oil
• ½ cup chopped fresh parsley
• 4 cloves garlic, minced
• 2 lemons
• 2 tablespoons Dijon mustard
• 1 (3 1/2) pound whole chicken
• 1 teaspoon rosemary
• 1 ½ pounds small red potatoes, halved

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.

Step 3

Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.

Step 4

Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.