Roast Herb Lemon Chicken

Author: wfriesen59


For 4 people ()


  • 1 bunch Flat Leaf Parsley
  • 3 cloves Garlic, minced
  • 3 Shallots, diced
  • 2 Herbs de Provence
  • 0.25 cup(s) Dijon Mustard
  • 2 tablespoon(s) Olive oil
  • Zest of one lemon
  • Juice of one lemon

Roast Herb Lemon Chicken Directions

  1. Mix all ingredients plus half of lemon juice in a mini food processor or in a small bowl with a hand blender to give a paste.
  2. Coat the inside of the chicken with the herb mixture. Also loosen the skin under the breasts and stuff about a half tablespoon of the mixture under the skin.
  3. Do the same on the thighs and drumsticks using a spoon to loosen the skin and push the mixture in.
  4. Bake in a 325 oven for 1 ½ hours.
  5. Cover the chicken to keep warm.
  6. Drain the pan juices thru a sieve into a measuring cup and remove and discard most of the oil layer. Pour into a small saucepan and add other half of lemon juice. Boil down until thick and add 1 Tbs butter. Serve the sauce with the chicken.