Quick Lemon Dijon Chicken Recipes

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.

Steps:

• In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
• Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Steps:

• Cut up a whole chicken (skinned or not) and place in bowl, pour mixture over chicken and mix around to coat each piece. Place in refridgerator for one half hour. Bake or BBQ till done and browned well. YUM.

Steps:

• combine lemon juice, dijon mustard, garlic, and 1/3 cup chicken stock.
• marinate chicken for at least a hour or so.
• remove chicken from marinate.
• sprinkle with lemon pepper.
• broil or grill.
• combine 1 tsp of stock and cornstarch.
• set aside.
• combine rest of stock and marinade in a saucepan.
• bring to a boil.
• add in rosemary and lemon zest.
• thicken with cornstarch.
• place chicken on plate, top with hot lemon dijon sauce and garnish with lemon wheel.
• serve wwith fresh veggies, rice or oven baked potatoes.