Lemon Mustard Chicken

    1 hour 40 minutes

    Add variety to your roast chicken. This recipe provides a boost of flavour with lemon and Dijon mustard.

    20 people made this

    Serves: 4 

    • 2 lemons
    • 1/2 cup diced fresh parsley
    • 2 tablespoons Dijon mustard
    • 4 cloves garlic, crushed
    • 2 teaspoons olive oil
    • 1 teaspoon rosemary
    • 1 pinch ground black pepper, to taste
    • 1 pinch salt, to taste
    • 750g small red potatoes, halved
    • 1 (1 1/2 kg) whole chicken

    Preparation:10min  ›  Cook:1hour30min  ›  Ready in:1hour40min 

    1. Preheat an oven to 180 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 in a rack on a roasting tray.
    4. Roast 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.

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    Reviews in English (16)


    Delicious and moist!  -  18 Sep 2010


    Used different ingredients. I placed sprigs of rosemary under the skin with the garlic, parsley and lemon juice and used green peppercorn dijon mustard / This was extremely delicious and moist, thanks for the recipe GOMERSGIRL5.  -  18 Sep 2010


    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!  -  14 Feb 2011  (Review from Allrecipes USA and Canada)