LEMON-MUSTARD ROASTED CHICKEN
Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 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).
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g
LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
- Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
- Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.
GRILLED LEMON MUSTARD-RUBBED CHICKEN
Steps:
- Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin-side down, and cook until the skin has started to brown and crisp, 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin-side down for a total of 10 to 12 minutes, then turn it over and cook it until an instant-read thermometer registers 165 degrees F, another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken, up to 5 minutes before the end of cooking.
- When the chicken is nearly done, place the lemon halves on the grill cut-side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad.
- Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed.
LEMON-MUSTARD CHICKEN
Make and share this Lemon-Mustard Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken pieces on an unheated broiler pan, broil 4 inches from heat for 15 minutes, until light golden brown.
- While broiling -- in a bowl stir together oil mustard lemon juice lemon pepper oregano red pepper salt & pepper.
- Brush mustard mixture onto chicken turn chicken brush with remaining mixture.
- Broil for 5-10 minutes longer, until chicken is no longer pink.
- EDITED to changed red peppers to red pepper flakes.
MUSTARD LEMON CHICKEN
Make and share this Mustard Lemon Chicken recipe from Food.com.
Provided by Pismo
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine lemon juice, oil, mustard, sugar, salt and pepper.
- Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
- Refrigerate, covered 30-45 minutes, turning once.
- Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
- Turn and baste every 5 minutes while cooking.
LEMON-DIJON CHICKEN
Very flavorful baked chicken.
Provided by GOMERSGIRL5
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
- Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
- Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 27.2 g, Cholesterol 169.7 mg, Fat 32.5 g, Fiber 2.1 g, Protein 56.1 g, SaturatedFat 8.7 g, Sodium 651.7 mg, Sugar 2 g
HONEY MUSTARD CHICKEN
A great recipe for anyone and everyone. A real winter warmer
Provided by harley121202
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix together the butter, mustard, honey (fill the empty mustard jar with honey) paprika and lemon juice. Season and taste. You may need more lemon juice. It may tasta a little spicy, depending on what mustard you use but remember that will calm down a lot once it is cooked. In an ovenproof casserole, place the chicken thighs skin side down and pour over half the sauce. cook for 15 minutes in a moderate oven. Remove from the oven and turn the thighs over. pour over the remainder of the sauce and sprinkle each thigh with some poppy seeds. Place back in the oven for a further 10 mins or until the thighs are cooked through. Great served with creamy mashed potatoes and seasonal veg. Any remaining sauce can be spooned over you chicken and potatoes.
CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE
There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.
Categories Milk/Cream Chicken Mustard Poultry Braise Roast Sauté Quick & Easy Dinner Lemon White Wine Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
MUSTARD AND LEMON CHICKEN
This tasty roasted chicken recipe is from Cheryl and Bill Jamison and is adapted from their book, Smoke & Spice. We made this together at their home in Santa Fe and adapted it to the Big Green Egg, which works perfectly at 250 to 275°F. The birds were a beautiful tobacco color from the oak lump charcoal smoke. If you like, add any leftover rub to the mop for additional flavor.
Yield serves 6 to 8 as a main course
Number Of Ingredients 20
Steps:
- The night before you plan to barbecue, combine all the rub ingredients in a small bowl.
- In a small saucepan, melt the butter and stir in the Worcestershire sauce. Remove the giblets and excess fat from the chickens. Massage the chickens thoroughly inside and out with the butter mixture, working the mixture as far as possible under the skin without tearing it. Reserve about one-third of the rub and spread the rest all over the chickens, again massaging inside and out and over and under the skin. Place the chickens in large self-sealing bags and refrigerate.
- Prepare a low heat fire (200° to 220°F) in a wood-fired cooker.
- Remove the chickens from the refrigerator. Rub them again with the dry rub and then insert the onion and lemon wedges into the body cavities. Let the chickens stand at room temperature for about 30 minutes.
- To make the mop, mix together all the ingredients in a saucepan and heat over low heat.
- Place the chickens in the smoker, breast down. Cook for 2 hours, basting with the mop every 30 minutes, or as needed. Turn the birds breast side up and cook for 1 1/2 hours longer, or until the legs move freely and an instant-read thermometer inserted in a thigh or breast registers 180° to 185°F.
- Let the chickens stand for 5 to 10 minutes under a loose tent of aluminum foil. Remove the lemons and onions from the cavities, carve the chicken, and serve.
GEORGE FOREMAN'S MUSTARD LEMON CHICKEN
Make and share this George Foreman's Mustard Lemon Chicken recipe from Food.com.
Provided by Mandy
Categories Chicken Breast
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix 1st five ingredients and marinade chicken in mixture for approx 30 minutes.
- Cook on your pre-heated grill machine or BBQ & cook for approx 3 mins each side until cooked.
CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE
Make and share this Chicken Fricassee With Lemon Mustard Sauce recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put oven rack in middle position and preheat oven to 500°F.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
- Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
- Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
- Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
- Serve chicken with sauce.
QUICK LEMON DIJON CHICKEN
Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste.
Provided by PEACEKIKS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 10.5 g, Cholesterol 136.9 mg, Fat 3.1 g, Fiber 1.7 g, Protein 55 g, SaturatedFat 0.8 g, Sodium 983.6 mg, Sugar 0.1 g
PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD
This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!
Provided by MarieRynr
Categories Whole Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F.
- Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
- Insert the parsley sprig, basil or rosemary under the skin.
- Season the chicken generously on both sides with salt and pepper.
- Heat an oven-proof skillet large enough to hold the chicken over high heat.
- Add the olive oil and swirl it in the skillet.
- As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
- Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
- Carefully turn the chicken skin side up.
- Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
- When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
- Pour off all but a thin glaze of fat from the skillet.
- Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
- Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
- Turn down the heat and add the mustard, stirring briskly with a wire whisk.
- Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
- Season to taste with salt and pepper and stir in half of the parsley or basil.
- To serve, spoon the sauce into the centers of two to four heated plates.
- With a large sharp knife, cut the chicken into two halves or four equal pieces.
- Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.
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