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Lemon-Dijon Chicken with Potatoes
Makes 6 servings
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Image © Publications International, Ltd.
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Lemon-Dijon Chicken with Potatoes, Warm Roasted Vegetable Salad
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Ingredients
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2
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medium lemons
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1/2
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cup chopped fresh parsley
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2
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tablespoons Dijon mustard
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4
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cloves garlic, minced
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2
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teaspoons olive oil
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1
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teaspoon dried rosemary
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3/4
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teaspoon black pepper
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1/2
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teaspoon salt
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1
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whole chicken (about 3-1/2 pounds)
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1-1/2
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pounds small red potatoes, cut into halves
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1. Preheat oven to 350°F.
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2. Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine parsley, lemon juice, mustard, garlic, oil, rosemary, pepper and salt in small bowl; blend well. Reserve 2 tablespoons mixture.
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3. Place chicken on rack in baking pan. Gently slide fingers between skin and meat of chicken breasts and drumsticks to separate skin from meat, being careful not to tear skin. Spoon parsley mixture between skin and meat. (Secure breast skin with toothpicks, if necessary.) Discard any remaining parsley mixture. Place lemon halves in cavity of chicken. Bake 30 minutes.
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4. Meanwhile, toss potatoes with reserved parsley mixture until coated. Arrange potatoes around chicken; bake 1 hour or until juices in chicken run clear and thermometer inserted in thickest part of thigh registers 180°F. Remove chicken from oven; let stand 10 minutes. Remove skin; slice chicken. Sprinkle any accumulated parsley mixture from pan over chicken and potatoes.
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©Publications International, Ltd.
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Nutrients per Serving
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(1/6 of total recipe)
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Calories
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294
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Calories from Fat
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27 %
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Total Fat
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9 g
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Saturated Fat
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2 g
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Cholesterol
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84 mg
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Carbohydrate
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26 g
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Fiber
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3 g
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Protein
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30 g
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Sodium
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348 mg
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Dietary exchanges
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2 Starch
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3 Meat
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