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You are here: Home / Recipes / Mustard, Lemon and Fresh Herb Chicken

Mustard, Lemon and Fresh Herb Chicken

April 2, 2020 By Lisa Leave a Comment

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Mustard, Lemon and Fresh Herb Chicken

I was at my parent’s house last week and when I asked my mother what she wanted us to make for dinner, she replied (again) that she had a whole chicken (again)… did I mention, again? I’ve been challenged with coming up with new ways to use a whole chicken lately! This recipe was a huge success and by butterflying the chicken, the roasting time has been cut, almost in half!

mustard chicken

Here is an expedited recipe for a whole chicken with a tangy sauce sauce made with lemon, fresh herbs and mustard.

 

 

This is what you’ll need

2 tbsp Dijon mustard

2 tbsp extra virgin olive oil

2 cloves garlic

2 tbsp chopped parsley

1 sprig fresh rosemary, leaves only

Zest of half lemon

Juice of half a lemon

¼ tsp salt

¼ tsp pepper, plus more

Coarse salt

3 – 4 pound (1.6-2.0 kg) whole chicken, butterflied

 

 

This is how you make it

Combine the mustard, oil, garlic, parsley, rosemary, lemon zest, lemon juice, salt and pepper in a food processor or blender; puree until completely smooth and set aside.

To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then Open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).

Season the inside of the chicken and then place it down in a roasting pan ( so it’s skin-side up).

Rub the marinade all over the top of the chicken and season with coarse salt and pepper.

Let the chicken marinate (in the fridge) for 1-2 hours, up to 24 hours ahead of time.

Roast at 400 for an hour to an hour and a half, until the thickest part of the chicken runs clear when pierced (or registers 165 on a thermometer).

Remove from the oven and let it rest for at least 20 minutes before carving.

Notes:

  1. Originally posted on 15 April, 2016!

 

 

Might I suggest

Buttermilk Mashed Potato Casserole

Buttermilk Potato Casserole

served with…

Red Wine Shallot Vinaigrette with Honey I LisaGCooks.com

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

to make a complete meal 🙂

 

 

Other Recipes You May Like:

Brick Chicken I LisaGCooks.com

Brick Chicken

 

Roasted Split Chicken I LisaGCooks.com

Roasted Split Chicken

 

 

Sous Vide Chicken Breast I LisaGCooks.com

Sous Vide Chicken Breast

 

 

 

 

Recipe card below⬇️⬇️⬇️

 

 

Butterflied chicken
Mustard, Lemon and Fresh Herb Chicken
I was at my parent’s house last week and when I asked my mother what she wanted us to make for dinner, she replied (again) that she had a whole chicken (again)… did I mention, again? I’ve been challenged with coming up with new ways to use a whole chicken lately! This recipe was a huge success and by butterflying the chicken, the roasting time has been cut, almost in half!
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Butterflied chicken
Mustard, Lemon and Fresh Herb Chicken
I was at my parent’s house last week and when I asked my mother what she wanted us to make for dinner, she replied (again) that she had a whole chicken (again)… did I mention, again? I’ve been challenged with coming up with new ways to use a whole chicken lately! This recipe was a huge success and by butterflying the chicken, the roasting time has been cut, almost in half!
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Servings Prep Time
4 10 minutes
Cook Time
1 hour
Ingredients
  • 2 tbsp dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 Cloves garlic
  • 2 tbsp chopped parsley
  • 1 Sprig fresh rosemary , leaves only
  • Zest of half lemon
  • Juice of half lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper , plus more
  • Coarse salt
  • 1.6 - 2.0 kg whole chicken (3 – 4 pound), butterflied
Servings:
Instructions
  1. Combine the mustard, oil, garlic, parsley, rosemary, lemon zest, lemon juice, salt and pepper in a food processor or blender; puree until completely smooth and set aside.
  2. To butterfly the chicken you’ll need a strong pair of scissors, ideally poultry sheers. Place the chicken breast side down so the spine is facing up. Carefully cut alongside of the spine all the way down the chicken and then repeat down the other side (you’re literally cutting the spine off). Then Open the cavity gently, you’ll notice a piece of cartilage at the top near where the neck would be. Cut a slit into the top of this cartilage and then gently pull it out with your hands ( you may need to pry it a bit).
  3. Season the inside of the chicken and then place it down in a roasting pan ( so it’s skin-side up).
  4. Rub the marinade all over the top of the chicken and season with coarse salt and pepper.
  5. Let the chicken marinate (in the fridge) for 1-2 hours, up to 24 hours ahead of time.
  6. Roast at 400 for an hour to an hour and a half, until the thickest part of the chicken runs clear when pierced (or registers 165 on a thermometer).
  7. Remove from the oven and let it rest for at least 20 minutes before carving.
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