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Lemon Garlic Chicken w/roasted potatoes and onions Recipe

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This recipe for Lemon Garlic Chicken w/roasted potatoes and onions, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Regan
Added: Sunday, February 10, 2008


1 whole roasting chicken - back bone removed and chicken
opened flat
3-4 T olive oil
1/4 c Dijon mustard
2-3 cloves garlic, minced
juice of 2 lemon, halves reserved
4-5 lemon slices
1 T chopped rosemary or thyme
2 large potatoes quartered with skin on
2 sweet onions quartered, preferably Vidalia
1 c chicken broth
1 T butter
Salt & pepper to taste

Preheat oven to 375 degrees.

Place chicken in a large pan or glass dish.
In a small bowl, mix the olive oil, mustard, garlic, juice of 1/2 lemon, and rosemary. Spread the marinade over the inside of the chicken, turn over and coat the entire bird - adding some under the skin where possible. Sprinkle chicken with salt and pepper; cover and let marinate in the refrigerator for at least 1 but not more than 3 hours.

Remove chicken from the marinating pan and place in a
shallow roasting pan skin side down. Place chicken in the
oven for 20 min on broil to crisp the under side of the chicken.

Remove pan and turn chicken to skin side up. Place check under the broiler for another 10 min until skin is browning. Reduce the temp to 375 degrees on roast or bake.

Add the potatoes, onions, and lemon halves to the pan, drizzle with olive oil and add salt and pepper to taste. Return chicken and vegetables to oven and roast until golden brown, about 25 to 30 more min.

If the chicken is not crispy brown, turn on the broiler for the
last 5 min or so.

Test the potatoes, if not done remove chicken to a serving
platter to rest with a piece of foil over the top. Roast potatoes and onions until tender and golden brown.

Remove all vegetables from the roasting pan and deglaze the pan with chicken broth. Transfer the liquid to a sauce pan and add remaining chicken broth and remaining lemon juice to taste (taste the sauce to be sure it is as lemony as you like it). Reduce by half; just before serving whisk in 1 T butter and salt and pepper to taste.

Serve chicken quartered along with the vegetables and au jus on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 min prep, 1 hr cooking
Personal Notes:
Personal Notes:
The mustard is the surprising key ingredient in this dish!

Serve with a nice salad and/or green veggie on the side.




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