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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:
4/13/2006
When my mother recent passed away, my 18 year old daughter decided she would make this one night for dinner. My daughter has been baking for the time she was little, but never interested in anything else. Alittle worried and concerned if she could do it, she jumped right in there to help me out. For her first time making something other than a dessert, she picked a real winner-this made the most moist and flavorable chicken ever! There was just enough left-over for a sandwich the next day-excellent! We will make this a regular meal in our household. Thanks for giving my daughter the confidence she needed when it comes to cooking!
posted:
2/7/2006
This tasted great and was easy to make, but next time I would let the chicken marinate with the mustard mixture for a few hours before cooking.
posted:
1/31/2006
Used honey mustard instead and only half of a chicken, still yummy!
posted:
11/15/2005
Nice and easy receipe. I had everything I needed already at home. The family loved it.
posted:
5/17/2005
This is a fabulous recipe! The only thing I did different was bake chicken with foil over it for about half of the time to help thicker pieces completely cook thru.
posted:
9/9/2004
use boneless chicken breasts and Italian seasoning spices. Makes a wonderful tasty meal on the grill. Very good.
posted:
2/13/2004
I loved it!! My mom liked it too! I used boneless chicken breasts.
posted:
1/28/2004
The dijon-lemon glaze was great. I used a whole chicken but would probably use cut pieces next time.
posted:
2/6/2003
This is excellent. So easy and great leftover chiken for sandwiches or the California Chicken Pizza in your recipe list.
posted:
11/24/2002
It was absolutely delicious . I used chicken breast filets instead of a whole chicken. (Fantastic)
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