Lemon-Dijon Chicken Recipe - Allrecipes.com
Lemon-Dijon Chicken Recipe

Lemon-Dijon Chicken

Recipe by  

"Very flavorful baked chicken."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 40 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2011

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. I think I would make this again with a few revisions on the procedure and cook the chicken directly in the pan without the rack. Thanks for the recipe!

Most Helpful Critical Review
Oct 22, 2009

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 better on the bbq.


17 Ratings

May 11, 2009

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

May 12, 2009

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 was awesome! Thanks :)

Aug 06, 2009

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

Jun 08, 2009

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

May 12, 2009

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

Mar 11, 2011

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 to be coupled with more (fresh) rosemary, maybe some thyme, as well as more than 1/2 tsp of salt for any type of flavor to pop. A little splash of white wine to the bottom of the roasting pan wouldn't hurt either... A decent roasted chicken for an easy weeknight meal.


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  • Calories
  • 638 kcal
  • 32%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 56.1 g
  • 112%
  • Sodium
  • 652 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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