Lemon-Dijon Chicken

Lemon-Dijon Chicken

15
GOMERSGIRL5 1

"Very flavorful baked chicken."
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Ingredients

1 h 40 m servings 638 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 56.1 g
  • 112%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

15
  1. 17 Ratings

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Most helpful positive review

Good flavor from the herb mix. The top of the chicken was cooked at the end of cooking time but not the bottom nor the potatoes. I ended up having to cook them separately to get them both done. ...

Most helpful critical review

This was not horrible, just not that great. The chicken was moist, but the flavour was a little dull. The potatoes were dry, I had to add more oo in the midst of cooking. Maybe this would be ...

Good flavor from the herb mix. The top of the chicken was cooked at the end of cooking time but not the bottom nor the potatoes. I ended up having to cook them separately to get them both done. ...

Very yummy. My significant other said to be sure and keep this one! The flavors all went together so well.

AWESOME!I amde this last night-i didnt use the roaster though-i just baked it forst half with foil on it second half without-when it was done i covered it bake up and let it rest for 25 mins- It...

This was not horrible, just not that great. The chicken was moist, but the flavour was a little dull. The potatoes were dry, I had to add more oo in the midst of cooking. Maybe this would be ...

I made it without the potatoes and perhaps that's why it was a little dry. Very tasty and easy to make.

This was very tasty. Next time I would add a bit more salt, but overall it was delicious just as the recipes directs.

So delicious & moist...my entire family loved it!

With such strong and prominent flavors in the recipe, I was hoping this would replicate a bistro-style roasted chicken, but it just fell a little bit short. The generous amount of parsley needs...

Meh. I was unimpressed with this. The chicken was nice and tender, but I thought the flavors were pretty uninspired. Just so-so...and I'll likely not make it again.