Lemon Chicken
Meyer Lemon Dijon Chicken
Ingredients:
1 whole chicken, cut into parts
4 Meyer lemons
1 c. Dijon Mustard
2 Tbsp. chopped rosemary few whole sprigs
1 tsp. crushed red pepper flakes
2 Tbsp. olive oil
Salt and pepper to taste
Preparation:
In a large bowl, mix together Dijon mustard, juice, and zest from two Meyer lemons, chopped rosemary, pepper flakes, olive oil, and salt and pepper. Whisk until well combined. Place chicken in a 9x13” baking dish. Brush the mixture over the chicken; leaving a couple of tablespoons to re-apply while roasting. Cover chicken with plastic wrap and refrigerate for at least 2 hours up to overnight. Preheat oven to 400°F. Slice one Meyer lemon and place slices on top of chicken. Squeeze juice from remaining lemon all over chicken and top with a few sprigs of rosemary. Roast chicken 40-45 minutes until internal temperature reaches 165°F. Remove chicken from pan and serve with sides of your choice.
