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Lemon-Mustard Roasted Chicken

Lemon-Mustard Roasted Chicken recipe
photo by:kraft
Chicken is brushed with a mixture of Dijon mustard, lemon juice and olive oil before roasting for this easy, delicious entrée.
time
prep:
10 min
total:
50 min
servings
total:
6 servings
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posted:
5/20/2008
I read the other reviews and used the marinade inside as well as out and nearly doubled the cooktime as well. I also added a little italian dressing and bbq sauce to the marinade and it was a big hit with my husband.
posted:
5/5/2008
This recipe was very good and my husband and three year-old son (a notoriusly picky eater) ate ALL of it. I did have to double the cooking time, however, to 1 hr, 20 min, and I rubbed the spices and mixture inside the chicken as well to ensure the flavor would really get through, and it did!
posted:
1/22/2008
It was very good and I love how easy it is. My picky husband said that it's a keeper. I found that the chicken was very tender and juicy, but the meat didn't really have the lemon mustard flavor. The crispy skin did have a nice flavor though. Next time, I will try brushing the marinade under the skin as well.
posted:
12/26/2007
My family and I enjoy this recipe very much and it has become a weekly regular on the menu
posted:
6/26/2007
I made this recipe last night. We enjoyed it with fresh vegetable saute. so yummy .....
posted:
5/25/2007
I added Rosemary and Garlic. I also put the squeezed lemons inside the chicken. I covered the chicken with foil and cooked on 350 for 1.5 hours. I turned the oven up to 475 until it was roasted brown. My family loved it. My husband and 3 year old left a meatless, skinless carcass.
posted:
4/28/2007
I added some rosemary and chopped garlic to the marinade, and I let the chicken marinate for 1 hr before baking it (as suggested by someone else). I also stuffed the cavity of the chicken with the lemon I juiced, 1/2 an onion, a couple cloves of garlic, and a few sprigs of rosemary. I preheated my oven to 425 degrees, but when I put the chicken in to roast I turned it down to 375 and roasted it for about 1 1/2 hours. It turned out really moist and flavorful. My family loved it. I would definitely make it again.
posted:
1/25/2007
Excellent recipe. The meat was very moist and tender, with great flavour. I stuffed the cavity with the lemon, salt and pepper. Roasted it at 350* for 2 hours. My husband said that this was a keeper, and I agree.
posted:
6/6/2006
This kept the chicken very moist and the lemon mustard sauce was a tasty addition to the chicken.
posted:
4/22/2006
This was very simple, and very delicious!!
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