Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

Lemony Herbed Chicken Recipe

Serves 4


  • 1 (3- to 4-pound) chicken, split down back, rinsed, patted dry and flatten
  • 2 tsp minced garlic
  • 2 tsp dijon mustard
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1 tbsp light soy sauce
  • 1 tbsp snipped chives
  • 1 tbsp chopped fresh basil
  • 1 tbsp rosemary
  • 1/2 tsp salt
  • Freshly ground pepper
  • Snipped chives
  • Lemon wedges


1. Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce, chives, basil, rosemary, salt and pepper to taste in large plastic food bag.
2. Secure bag and shake well so marinade coats chicken.
3. Refrigerate 2 to 3 hours, or as long as overnight.
4. Remove chicken from marinade. Reserve marinade for basting.
5. Place chicken skin-side up on shallow baking pan lined with heavy foil.
6. Season lightly to taste with salt and pepper.
7. Roast on upper oven rack at 425 degrees, brushing often with marinade after first 20 minutes.
8. Roast until chicken is sizzling, deeply browned and juices run clear when pierced with knife at joint of drumstick and thigh, about 45 minutes.
9. Serve hot or warm.
10. Garnish with chives and lemon wedges.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Fruit / Lemon
Herb and Spice
Course:Main Dish
Preparation Method:Baking

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info