DIJON ROSEMARY CHICKEN

This recipe is still a part of my never ending chicken recipe series.... can you still bare to have yet even more chicken recipes??  And, Mercy...I still have more.... how did I get so many??  We had this chicken dish with my Creamy Dijon Spinach Gratin - a perfect combination.
These were two ginormous chicken breasts!  There will be leftovers tomorrow, they were that big.  (perfect cut into pieces for a rice and vegetable stir fry or added to a lovely salad)
If you want to use all chicken parts - just increase the amount of sauce to meet the need.  Yum - such a simple sauce full of flavor.
2 very large Free Range Chicken Breasts
Sauce:
1/4 cup real Mayonnaise
2 Tsp. Dijon Mustard
1/2 tsp. minced Fresh Rosemary
1 Tblsp. minced Fresh Italian Flat Leaf Parsley
salt and pepper
juice of half a fresh lemon
Preheat the oven to 350 degrees.  Add all of the ingredients to a bowl, mixing to combine.
Place the chicken breasts into a roasting pan, and slather the sauce over the chicken.
Bake for 1 hour, then remove to a platter, lightly tented in foil, allowing to rest five minutes.  Serve with any side dishes. (the Spinach Gratin Recipe to follow)

Ina Gawne
author

10 comments on “DIJON ROSEMARY CHICKEN”

  1. Waw! This roasted chicken looks divine! and to use real mayonaise in a roasting dish: that's apart & unusual, hey? I must make this soon! 🙂
    The chicken looks succulent & apart flavoured!

  2. Wow, the roasted chicken looks fabulous! The mayo and dijon mustard must add a nice tangy flavor . Love the use of fresh herbs. Really must bring out the flavor.

    1. Erin - Mustard would work, you would want to use a good quality mustard, maybe with some sweet relish to cut the sharpness of the mustard? Just a guess but could work well I think.

  3. I am marinating some chicken tenders in this sauce and will bake them on a grill rack. I'm sure they will be delicious with the fresh herbs.

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March 19, 2012
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