Lemon-Dijon Chicken
"Very flavorful baked chicken. Went over HUGE with my family!!"
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 medium lemons
- 1⁄2 cup chopped fresh parsley
- 2 tablespoons Dijon mustard
- 4 garlic cloves, minced
- 2 teaspoons olive oil
- 1 teaspoon rosemary
- 3⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 roasting chicken (about 3-1/2 pounds)
- 1 1⁄2 lbs small red potatoes, cut in halves
directions
- Preheat oven to 350 degrees.
- Squeeze 3TBSP juice from lemons, reserve squeezed lemon halves. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper and salt in small bowl; blend well. Reserve 2 tablespoons of mixture.
- Place chicken on rack in baking pan. Gently slide fingers between skin and meat and drumsticks to separate skin from meat, careful not to tear skin. Spoon parsley mixture between skin and meat (secure breast skin with toothpicks, if necessary). Discard any remaining mixture. Place lemon halves in cavity of chicken. Bake 30 minutes.
- Meanwhile, toss potatoes with reserved parsley mixture until coated. Arrange potatoes around chicken, bake for 1 hour, or until juices run clear.
- Remove from oven and let stand 10 minutes before serving.
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RECIPE SUBMITTED BY
Happily married to a Soldier in the US Army! We are childfree by choice and love to be on the go. Movies are our thing! We love 'em! And we love to cook together and grill out. I am a HUGE Grey's Anatomy fan and love music and journaling and of course the internet! I'm currently a Senior CareGiver.
