Lemony Herbed Chicken

Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 pounds Chicken -- split down back, rinse, pat dry, and flatten
2 Teaspoons Minced Garlic
2 Teaspoons Dijon Mustard
1/3 Cup Lemon Juice
1/4 Cup Olive Oil
1 Tablespoon Light Soy Sauce
1 Tablespoon Snipped Chives
1 Tablespoon Chopped Fresh Basil
1 Tablespoon Rosemary
1/2 Teaspoon Salt
1 teaspoon freshly ground Pepper
1 bunch Snipped Chives
6 slices Lemon Wedges

Preparation / Directions:

Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce, chives, basil, rosemary, salt and pepper to taste in large plastic food bag. Secure bag and shake well so marinade coats chicken. Refrigerate 2 to 3 hours, or as long as overnight. Remove chicken from marinade. Reserve marinade for basting. Place chicken skin-side up on shallow baking pan lined with heavy foil. Season lightly to taste with salt and pepper. Roast on upper oven rack at 425 degrees, brushing often with marinade after first 20 minutes. Roast until chicken is sizzling, deeply browned and juices run clear when pierced with knife at joint of drumstick and thigh, about 45 minutes. Serve hot or warm. Garnish with chives and lemon wedges. Makes 4 servings.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes