Go Back
Print
Dijon Roasted Lemon Chicken photo of whole roasted chicken on a white plate with lemon and parsley garnish

Easy Lemon Dijon Roast Chicken

Easy Lemon Dijon Roast Chicken. A super easy and super flavourful way to liven up that Sunday roast chicken dinner using simple ingredients and a no fuss method.

Course Dinner
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 6 servings
Calories 530 kcal
Author Barry C. Parsons

Ingredients

  • One 3 to 4 pound roasting chicken cleaned and patted dry with paper towels.
  • 1 lemon
  • 4 sprigs fresh herbs cilantro, rosemary or oregano make good choices, or a combination

For the lemon Dijon rub

  • 4 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • juice of half a lemon
  • 2 tbsp finely minced herbs you can use dried herbs here
  • 2 cloves finely minced garlic

Instructions

  1. Preheat oven to 375 degrees F.
  2. Using a fork, stab the lemon several times all over its surface. Microwave or boil the lemon for about 30 seconds to a minute to heat it up then add it to the cavity of the chicken along with the herbs.
  3. In a small bowl, mix together the Dijon mustard, salt, pepper, lemon juice, minced herbs and minced garlic.
  4. Slather the mixture evenly over the entire surface of the chicken. Tuck the wing tips under the chicken and tie the drumsticks together with butcher string.
  5. Place on a roasting rack and roast, uncovered, at 375 degrees F for 20 minutes.
  6. Reduce the heat to 350 degrees F and continue to roast for about another 60-90 minutes, depending on the size of your chicken, until the internal temperature of the thickest part of the breast reads 185 degrees F on a meat thermometer. I ALWAYS use a meat thermometer for all roasted meats, including chicken. Not only is it the best way to ensure safe cooking but also, almost as important, to know that you are not overcooking the meat.
  7. DO NOT cover the chicken at all during the cooking time.
  8. When fully cooked, remove from the oven and let rest for 10 - 15 minutes before carving and serving.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.