Roasted chicken with lemon and Dijon

    1 hour 50 min

    A highly flavoured roast chicken recipe. Serve this up for Sunday lunch, for a refreshing change. It's best with a side of steamed or roasted vegetables.

    20 people made this

    Serves: 4 

    • 2 lemons
    • 30g fresh parsley, chopped
    • 2 tablespoons Dijon mustard
    • 4 cloves garlic, finely chopped
    • 2 teaspoons olive oil
    • 1 teaspoon rosemary
    • 3/4 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • 675g small red or white potatoes, halved
    • 1 (1.6kg) whole chicken

    Prep:10min  ›  Cook:1hr30min  ›  Extra time:10min resting  ›  Ready in:1hr50min 

    1. Preheat an oven to 180 C / Gas 4.
    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 meat skewers or cocktail sticks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting tin.
    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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    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 US | Canada)


    Very yummy. My significant other said to be sure and keep this one! The flavors all went together so well.  -  10 May 2009  (Review from Allrecipes US | Canada)


    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  -  12 May 2009  (Review from Allrecipes US | Canada)