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Dijon Chicken with Meyer Lemons is a delicious option for an easy weeknight dinner. Full of flavor with tangy Dijon Mustard and Meyer Lemons, with a beautiful tangerine undertone.
This recipe was originally published on June 11, 2014, and since then was updated to provide additional information.
Dijon Chicken with Meyer Lemons – An Easy Dinner Idea
This Dijon Chicken is a great idea for a weeknight dinner. It’s super easy to make, but it does require a little planning. You’ll get the best tasting Dijon Meyer Lemon Chicken if it gets marinated for at least 2 hours ahead of time. Better yet, let it marinate overnight. The flavors merge beautifully.
There’s something magical about chicken smothered in a Dijon mustard. The depth of flavor in a Dijon Mustard is incredible and can’t be easily replaced, so look for real Dijon mustard for this amazing chicken recipe.
But that’s not the distinguishing characteristic about this dish. The Meyer Lemons really do take this Dijon Chicken to the next level. They’re simply irresistible (scroll down to read more about Meyer Lemons).
Inspiration for this Dijon Chicken with Mayer Lemons
This Dijon Chicken with Meyer Lemons was inspired by Anne Burrell’s Grilled Chicken with Dijon and Meyer Lemons Recipe. She made the whole chicken on the grill and also grilled the Meyer Lemons to squeeze some extra juice on it.
I decided to roast my Dijon and Meyer Lemon Chicken in the oven and use parts as opposed to a whole bird – it bakes quicker. This version can be made all year long and not exclusively during the grilling season. However, if Mayer Lemons are out of season, fret not, just substitute a regular lemon. But I’d say give both versions a try and see how you like them.
Meyer Lemons – One of A Kind
Have you heard about Meyer lemons, or maybe you’ve tried to find them and it wasn’t easy? There’s a reason behind it…
Meyer Lemons are very delicate and that’s why they’re difficult to transport and store. If you live in California, you probably don’t have a problem to find them. But if you’re in an inhospitable place like NY (like me) you may have a difficulty finding them. However, my local Costco often carries them, so this may be your best place to start. Let me tell you something – they’re WORTH it!
A few facts, for those who are interested:
The Meyer lemons are believed to be a hybrid between a lemon and a mandarin orange.
They have been named after Frank Meyer – plant explorer – who discovered them in Beijing and then brought them to the United States in 1908. [sidenote: whatever came of ‘plant explorers’? These are the esoteric questions that keep me up at night.] Anyhow, nowadays they’re grown commercially in California, Texas, and Florida. The special thing about them is that they’re much sweeter than regular lemons, and they have a complex citrus/mandarin/orange taste.
Grocery List For Dijon Chicken With Meyer Lemons:
- Whole chicken cut into 8 parts;
- 4 Meyer Lemons;
- Dijon Mustard (creamy);
- Fresh Rosemary;
- Crushed Pepper Flakes, Salt & Pepper.
In order to make this Dijon Chicken, you’ll need to combine lemons, mustard, rosemary, and seasoning and drizzle it over the chicken. Let marinade for at least 2 hours and then the oven will do the rest. See printable recipe with exact measurements, instructions and nutritional information below.
What to Serve Dijon Chicken with?
This Dijon Chicken is very flavorful so a simple side would do best. Here are a couple of my suggestions:
- Best Green Salad
- Mashed Potatoes with Brown Butter and Dill
- Spinach Parmesan Orzo
- Greek Spinach Rice
- Boulangere Potatoes
- Parsley Potatoes
- Mujadara (Rice and Lentils with Fried Onions)
Other Popular Chicken Recipes to Try:
- Oven Baked Chicken Legs (Drumsticks and Thighs)
- Chicken Chasseur (French Hunters Chicken)
- Hungarian Chicken Paprikash
- One Pan Herbed Lemon Chicken with Veggies
- Baked Mustard Chicken with Clementines
- Olive Oil Chicken Mediterranean Style
Dijon Chicken with Meyer Lemons
- 1 Whole Chicken - cut into 8 parts
- 4 Meyer Lemons
- 1 cup Dijon Mustard
- 2 tablespoons Chopped Rosemary + few whole strings
- 1 teaspoon Crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons Olive Oil Extra Virgin
- In a bowl, mix together Dijon mustard, juice, and zest from two lemons, chopped rosemary, pepper flakes, olive oil, and salt and pepper.
- Whisk the mixture together.
- Place the chicken in the baking dish (9x13").
- Brush the mixture over the chicken; leaving a couple of tablespoons for re-painting during the roasting process.
- Cover the chicken with the plastic wrap and refrigerate for at least 2 hours up to overnight.
- Preheat the oven to 400 degrees F.
- Slice 1 Meyer lemons and place it on top of the chicken, squeeze the juice from the remaining lemon all over the chicken and add few sprigs of rosemary on top.
- Roast chicken for 40 to 45 minutes until the internal temperature reaches 165 degrees F.