Recipes

[DiAnne]

This recipe calls for bone-in skin on chicken. You can always take the skin off before eating (I do).

1/2 cup fresh lemon juice
2 T Dijon mustard
1 cup olive oil
2 chicken breasts, bone-in and skin-on
Kosher salt and black pepper

Whisk together lemon juice, mustard, 1 t salt and 1/2 t pepper. While whisking slowing add olive oil until emulsified. Set aside.

Place chicken in baking dish. Sprinkle with salt and pepper, both sides. Pour half of lemon mustard combination over. Allow chicken to marinade at least two hours in fridge.

Pre heat oven 340. Roast chicken 35-40 minutes or until done. Remove from oven and pour remaining lemon/mustard over the top. Cover dish with foil and allow to rest 20 minutes.