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Juicy Roast Chicken - Dump and Go Dinner

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Juicy Roast Chicken - Dump and Go Dinner

Kelly
The Cook
4 Servings
9 Ingredients
20 Comments

Do you ever look at those roaster chickens in the store and wonder if it’s really that hard? It isn’t! And having roast chicken is a great way to have chicken for leftovers, lunches or salad toppers.

4 Servings
9 Ingredients
20 Comments

Ingredients

  • 1 ½ cups juice Lemon
  • 1 cup Dijon Mustard
  • ½ cups Coconut Aminos
  • 12 individual halve Lemon
  • 1 tablespoon chop Thyme, Fresh
  • 1 tablespoon chop Rosemary, Fresh
  • 1 tablespoon Sage, Fresh
  • 1 tablespoon chop Parsley, Fresh
  • 1 individual Chicken, Whole (3-5 lbs)

Containers

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
9 ounces
Amount Per Serving
Calories
330
Total Fat
9g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
115mg
Sodium
2430mg
Total Carbohydrates
10g
Fiber
0g
Sugar
8g
Protein
36g
WW Freestyle
9
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
5 Lean Meat

20 Comments

Join the discussion
  1. I’m confused. The marinade is everything except the chicken? Do you put it on the outside of the chicken or just inside?

    1. The marinade is everything except the chicken and the herbs. You put the herbs and the leftover lemon halves in the cavity of the chicken, and pour the marinade over the top of the entire chicken.

  2. Hi Kelly,
    There is nothing like the Sunday Roast Chicken and your recipe looks delicious. We would really enjoy this chicken. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Have a great week!
    Miz Helen

  3. I took this out of the freezer (from my test cooking in July) and made it last week. It was just 2 of the kids and me home–the hubby and the other 2 were gone. We really liked it and there was enough for leftovers too. We will be making it again and again. Thank you so much for the great foods

  4. I was out of Dijon so I used regular and I mixed everything but chicken and also added a bit of melted butter I put lemons and some of mix into. cavity and then also in between skin as well as rubbed down the outside.

  5. In the words of George Takei, “OHHHHH MYYYYY.” This was so good that I went out and bought another chicken and made it the next night too!!! Thank you so much for sharing, I can’t wait to have it again (already!)

    1. I LOVE George 🙂 That’s SUCH a compliment to me! I’m elated you enjoyed it so much, it’s truly mouthwatering. I may just have to change my meal plan and make it tonight!

    1. You can do that, but the chickens I usually get are fairly small that they fit into a freezer bag. You could also just mix the marinade, pour that into a quart freezer bag and tape it to the chicken and freeze it. Then when you go to make it, place the chicken into a roasting pan, pour the sauce over and cook as directed.

  6. This is probably a silly question but just for clarification, do you stuff the chicken with the lemons etc. prior to freezing?

    1. Yes Amy – the post doesn’t completely clarify, but you do stuff the cavity of the chicken with the lemons, etc.

  7. Is the marinade recipe for one chicken or two? I know this might be a silly question but you did say to divide it and pour into two bags. Thanks so much. Your service is so appreciated and helpful. This site has changed our lives.
    Chella

    1. Hi Heylen! These cooking directions are referencing a thawed chicken. The cook time would need to be adjusted to cook from frozen.

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