Lemon Mustard Roasted Chicken Food

LEMON-MUSTARD ROASTED CHICKEN

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).

LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES

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.

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

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.

ROASTED HONEY MUSTARD CHICKEN

Steps:

• In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

ROASTED LEMON CHICKEN

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

MUSTARD LEMON CHICKEN

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-ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
• Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
• Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
• Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
• Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD

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.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

LEMON MUSTARD CHICKEN

Steps:

• Skin chicken.
• Place chicken pieces,bone side up on unheated rack of a broiler pan.
• Broil 4-5 inches from the heat,about 20 minutes or until light brown.
• Meanwhile in a bowl stir together oil,mustard,lemon juice,lemon pepper seasoning,oregano and red pepper.
• Brush mustard mixture onto chicken.
• Turn chicken,brush with remaning mixture.
• Broil for 5-15 minutes more or until chicken is no longer pink.

LEMON MUSTARD CHICKEN

Steps:

• Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.
• Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.
• In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.
• Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.

LEMON-MUSTARD CHICKEN

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.

CITRUS-MUSTARD ROASTED CHICKEN

Steps:

• In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

WHOLE ROASTED MUSTARD CHICKEN

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
• Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

LEMON-DIJON CHICKEN

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.

LEMON MUSTARD CHICKEN

Steps:

• Preheat oven to 350*F
• Place chicken in a large heavy bottom skillet or casserole dish.
• In a bowl add melted butter, mustard, lemon juice, tarragon and salt. Mix well.
• Pour mixture over chicken.
• Bake uncovered for 30 - 40 minutes or until internal temperature of chicken reaches 165*F
• Baste chicken 1/2 way through.
• Baste chicken when you remove it from oven.
• If using a large skillet to cook chicken, remove chicken and leave liquids in skillet. If using a casserole dish, remove chicken and pour liquid into a pot. Set casserole dish aside.
• In a small bowl mix 1 teaspoon cornstarch and 2 teaspoons water. Pour into lemon mustard sauce.
• Bring to a boil and cook until mixture thickens. Put chicken back into skillet and baste with thickened sauce or add chicken back into casserole dish and pour sauce over chicken.
• Serve immediately with rice, noodles or your favorite vegetables.