Seaton Sunday Roast Chicken
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. My mom discovered this recipe, and knowing my husband and I love for dijon mustard she had to bring it with us. She made it while staying with us after my son was born and we’ve become hooked. I make it almost every Sunday since it’s easy, simple and delicious!
Seaton Sunday Roast Chicken
Author/Source:
Kelly @ Onceamonthmom.com
Ingredients:
- 4 pounds Whole organic roaster chicken
- 6 medium lemons, halved, juiced set aside
- 1 tablespoon Thyme, fresh
- 1 tablespoon Rosemary, fresh
- 1 tablespoon Sage, fresh
- 1 tablespoon Parsley, fresh
Try not to eat all the crust before cutting!
- 1 cup Dijon mustard
- 1/2 cups Soy sauce
Directions:
Place all ingredients in a bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency. Clean chicken well and pat dry. Stuff cavity with lemon rinds and fresh herbs. Bake at 425, Cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
Freezing Directions:
Divide and place chicken in indicated freezer bags. Divide and pour marinade over chicken. Place in freezer until ready to serve. TO SERVE Thaw. Bake at 425, Cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.
Servings:
This Post will be linked at:
- Cooking Thursday at Diary of a Stay at Home Mom
- Full Plate Thursday at Miz Helen’s Country Cottage
- Recipe Swap Thursday at Prairie Story
- It’s a Keeper Thursday at It’s a Keeper
I’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!
[...] Sunday Roast Chicken [...]
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