Pan Roasted Chicken With Lemon and Whole Grain Mustard Recipe

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Pan Roasted Chicken With Lemon and Whole Grain Mustard
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Ingredients
9
Count
Nutrition
476
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 450*F.
  2. Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
  3. Insert the parsley sprig, basil or rosemary under the skin.
  4. Season the chicken generously on both sides with salt and pepper.
  5. Heat an oven-proof skillet large enough to hold the chicken over high heat.
  6. Add the olive oil and swirl it in the skillet.
  7. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
  8. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
  9. Carefully turn the chicken skin side up.
  10. Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
  11. When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
  12. Pour off all but a thin glaze of fat from the skillet.
  13. Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
  14. Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
  15. Turn down the heat and add the mustard, stirring briskly with a wire whisk.
  16. Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
  17. Season to taste with salt and pepper and stir in half of the parsley or basil.
  18. To serve, spoon the sauce into the centers of two to four heated plates.
  19. With a large sharp knife, cut the chicken into two halves or four equal pieces.
  20. Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 476.21 Kcal (1994 kJ)
Calories from fat 314.52 Kcal
% Daily Value*
Total Fat 34.95g 54%
Cholesterol 32.33mg 11%
Sodium 621.48mg 26%
Potassium 465.37mg 10%
Total Carbs 15.53g 5%
Sugars 2.04g 8%
Dietary Fiber 5.67g 23%
Protein 26.43g 53%
Vitamin C 19.4mg 32%
Vitamin A 0.1mg 5%
Iron 5mg 28%
Calcium 65.2mg 7%
Amount Per 100 g
Calories 204.47 Kcal (856 kJ)
Calories from fat 135.05 Kcal
% Daily Value*
Total Fat 15.01g 54%
Cholesterol 13.88mg 11%
Sodium 266.85mg 26%
Potassium 199.82mg 10%
Total Carbs 6.67g 5%
Sugars 0.87g 8%
Dietary Fiber 2.44g 23%
Protein 11.35g 53%
Vitamin C 8.3mg 32%
Vitamin A 0.1mg 5%
Iron 2.2mg 28%
Calcium 28mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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