Comida Kraft
Recipe Box

Lemon-Mustard Roasted Chicken

Prep Time
10
min.
Total Time
50
min.
Servings

6 servings

Chicken is brushed with a mixture of Dijon mustard, lemon juice and olive oil before roasting for this easy, delicious entrée.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 425°F.
  • Mix mustard, lemon juice and oil until blended.
  • Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
  • Bake 40 min. or until chicken is done (165°F).

Substitute

Prepare using GREY POUPON Country Dijon Mustard.

Note

If you don't have a broiler pan, you can bake the chicken on a roasting rack placed in a shallow baking pan instead.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 200
Total fat 9g
Saturated fat 2g
Cholesterol 75mg
Sodium 310mg
Carbohydrate 1g
Dietary fiber 0g
Sugars 0g
Protein 25g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from When my mother recent passed away, my 18 year old daughter decided she would make this one night for... 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!
Date published: 2006-04-13
Rated 4 out of 5 by from I added some rosemary and chopped garlic to the marinade, and I let the chicken marinate for 1 hr... 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.
Date published: 2007-04-28
Rated 4 out of 5 by from I made this chicken tonight and took the advice of other posters and used the sauce as a marinade. I made this chicken tonight and took the advice of other posters and used the sauce as a marinade. I marinaded the chicken for 3 hours, placed chicken in baking pan, then poured marinade over the top. I slow baked it and it turned out moist and tastier than usual. Next time, I will add a bit more mustard but other than that, it was pretty good!
Date published: 2009-09-25
Rated 5 out of 5 by from It was very good and I love how easy it is. 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.
Date published: 2008-01-22
Rated 4 out of 5 by from This recipe was very good and my husband and three year-old son (a notoriusly picky eater) ate ALL... 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!
Date published: 2008-05-05
Rated 5 out of 5 by from I added Rosemary and Garlic. 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.
Date published: 2007-05-25
Rated 5 out of 5 by from Excellent recipe. 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.
Date published: 2007-01-26
Rated 4 out of 5 by from I read the other reviews and used the marinade inside as well as out and nearly doubled the cooktime... 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.
Date published: 2008-05-20
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