Juicy Roast Chicken - Dump and Go Dinner
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
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place lemon juice (set aside lemon rinds), dijon mustard, and coconut aminos in a small bowl and whisk until it has a smooth and creamy consistency.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place lemon juice (set aside lemon rinds), dijon mustard, and coconut aminos in a small bowl and whisk until it has a smooth and creamy consistency.
- Stuff cavity with lemon rinds and fresh herbs.
- Cover with aluminum foil. Place on the lower rack of the oven.
- Bake at 425 for 1 1/2 hours.
- Remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 9 ounces Amount Per Serving
- Calories
- 224
- Total Fat
- 2g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 20g
- Sodium
- 1895mg
- Total Carbohydrates
- 40g
- Fiber
- 5g
- Sugar
- 18g
- Protein
- 8g
- WW Freestyle
- 7
20 Comments
Join the discussionI’m confused. The marinade is everything except the chicken? Do you put it on the outside of the chicken or just inside?
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.
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
This is HEAVENLY!!! A new staple for our family….thank you 🙂
You’re welcome! It’s why I HAD to share!
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
Do you use the lemon juice in the marinade or just discard it?
It goes in the marinade and then I stuff the carcass with the lemon halves
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.
Sounds delish!
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!)
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!
When you “divided” chicken in bags to freeze. Did you just cut it up an put half in a bag and other half in a bag?
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.
This is probably a silly question but just for clarification, do you stuff the chicken with the lemons etc. prior to freezing?
Yes Amy – the post doesn’t completely clarify, but you do stuff the cavity of the chicken with the lemons, etc.
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
Great question Chella! I have updated the post to reflect. The marinade is for 1 recipe.
Do you cook it from frozen, or thaw it and then cook it?
Hi Heylen! These cooking directions are referencing a thawed chicken. The cook time would need to be adjusted to cook from frozen.