Very flavorful baked chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

638 calories; 32.5 g total fat; 170 mg cholesterol; 652 mg sodium. 27.2 g carbohydrates; 56.1 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2009
Very yummy. My significant other said to be sure and keep this one! The flavors all went together so well. Read More
(7)

Most helpful critical review

Rating: 3 stars
10/22/2009
This was not horrible just not that great. The chicken was moist but the flavour was a little dull. The potatoes were dry I had to add more oo in the midst of cooking. Maybe this would be better on the bbq. Read More
(4)
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/11/2009
Very yummy. My significant other said to be sure and keep this one! The flavors all went together so well. Read More
(7)
Rating: 5 stars
05/11/2009
Very yummy. My significant other said to be sure and keep this one! The flavors all went together so well. Read More
(7)
Rating: 4 stars
02/15/2011
Good flavor from the herb mix. The top of the chicken was cooked at the end of cooking time but not the bottom nor the potatoes. I ended up having to cook them separately to get them both done. I think I would make this again with a few revisions on the procedure and cook the chicken directly in the pan without the rack. Thanks for the recipe! Read More
(6)
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Rating: 5 stars
05/12/2009
AWESOME!I amde this last night-i didnt use the roaster though-i just baked it forst half with foil on it second half without-when it was done i covered it bake up and let it rest for 25 mins- It was awesome! Thanks:) Read More
(6)
Rating: 3 stars
10/22/2009
This was not horrible just not that great. The chicken was moist but the flavour was a little dull. The potatoes were dry I had to add more oo in the midst of cooking. Maybe this would be better on the bbq. Read More
(4)
Rating: 4 stars
08/06/2009
I made it without the potatoes and perhaps that's why it was a little dry. Very tasty and easy to make. Read More
(4)
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Rating: 5 stars
05/12/2009
So delicious & moist...my entire family loved it! Read More
(2)
Rating: 5 stars
06/08/2009
This was very tasty. Next time I would add a bit more salt but overall it was delicious just as the recipes directs. Read More
(2)
Rating: 2 stars
08/19/2009
Meh. I was unimpressed with this. The chicken was nice and tender but I thought the flavors were pretty uninspired. Just so-so...and I'll likely not make it again. Read More
(1)
Rating: 3 stars
07/28/2009
I made this for dinner last night - and it was pretty good - but nothing spectacular. It's relatively impressive for a beginner I may try it again but will add a bit more Dijon. Read More
(1)