Roasted chicken with lemon and Dijon

Roasted chicken with lemon and Dijon


18 people made this

About this recipe: 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.


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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