Walk-Away Roast Chicken with Lemon & Herbs

Walk-Away Roast Chicken with Lemon & Herbs
Photo by Scott Phillips


  • 2 Tbs. olive oil 2 Tbs. Dijon-style mustard
  • 1 onion, cut into thick slices
  • 1 lemon, halved
  • 1 whole roasting chicken (about 3-½ lb.), rinsed under cold water and dried
  • Salt and freshly ground black pepper to taste
  • 4 medium red potatoes, washed (but not peeled) and sliced in half
  • 1 tsp. dried thyme
  • + 1 more ingredients
    • 1 tsp. dried rosemary (or 1 Tbs. fresh, chopped)

Heat the oven to 375°F. In a small bowl, combine 1 Tbs. of the olive oil, the mustard, thyme, rosemary, salt, and pepper. Squeeze the juice from one lemon half into the herb mixture; squeeze the juice from the other half into a small bowl and reserve. Reserve the squeezed lemon halves. Spoon the ...

View full recipe at Fine Cooking


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