Roast Chicken with Lemon Dijon Sauce

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Roasted Chicken - web ready (1 of 2)

Do you feel like chicken tonight? A roast chicken is a delicious and easy way to feed the entire family, but it’s just as important to have the perfect sauce. We’ve come up with this Lemon Dijon Sauce, which has the perfect mix of citrus and spice, to add an extra kick that you’ll never forget.

Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Yield: 4 servings


For the roasted chicken:

  • 1.25 kg / 3 lb / 1 whole chicken
  • 107 g /1/2 recipe Mirage Herb Spread
  • 6 g / 1 tsp salt
  • 2 g / 1/2 tsp ground pepper
  • 3 large lemons, sliced into 1/2 in (1 cm) rounds
  • 1 medium onion, roughly chopped
  • 3 large garlic cloves, unpeeled

For the lemon dijon sauce:

  • 28 g / 2 tbsp Mirage margarine
  • 16 g / 2 tbsp all purpose flour
  • 180 ml / 3/4 cup chicken stock
  • 60 ml / 1/4 cup heavy cream
  • 15 ml / 1 tbsp lemon juice
  • 60 g / 1/4 cup dijon mustard
  • 1 g / 1 tsp fresh thyme leaves
  • salt and pepper to taste


For the roasted chicken:

  1. Preheat oven to 425°F (220°C).
  2. Rinse the chicken well with cold water and pat the outside and cavity dry with paper towels.
  3. Using your hands gently separate the breast skin from the meat (a paring knife or kitchen shears can help if the skin is attached in places) and rub about 3 tablespoons (42 grams) of the Mirage Herb Spread on the breast meat, under the skin.
  4. Rub the remainder of the Mirage Herb Spread on the outside and in the cavity of the chicken. Rub the chicken with the salt and pepper; place 2 slices of lemon in the cavity.
  5. Roasted Chicken - how to (1 of 7)

  6. Tuck the wing tips under the back and tie the legs together with kitchen twine.
  7. Place the onion, garlic and remaining lemon slices in an oven-proof skillet or roasting pan; set the chicken on top, breast side up, and place into the oven.
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  9. Roast until a meat thermometer, inserted into the thickest part of the thigh, reads 165°F (75°C). The juices should run clear when the meat is sliced between the thigh and the leg, about 1 hour.
  10. Remove the garlic cloves and squeeze to extract the clove; set aside for the sauce.
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  12. Place the chicken, onion and lemon slices on a serving platter and cover with foil; set aside to rest for at least 15 minutes while making the sauce.
  13. Pour drippings from the roasting pan into a small bowl; set aside.

For the lemon dijon sauce:

  1. In the same pan melt the Mirage margarine over medium high heat. Add the flour and cook, stirring, for 2 minutes.
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  3. Pour in the stock and whisk until flour mixture is no longer visible and any bits on the bottom of the pan are lifted.
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  5. Whisk in the reserved drippings and bring to a boil. Reduce heat to medium low and simmer, stirring frequently, until sauce thickens, 3 – 4 minutes. Stir in cream, lemon juice, mustard, thyme and roasted garlic; heat through. Season to taste with salt and pepper.
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    Roasted Chicken - how to (7 of 7)

  7. Carve chicken and serve warm accompanied by the lemon dijon sauce.

Chef Notes

  • Freeze the leftover carcasses of the roast chicken in a plastic freezer bag. When you have two or three, place in a large pot and cover with cold water. Add 1 chopped carrot, 1 roughly chopped piece of celery, 1 chopped medium onion, 1 bay leaf and 10 black peppercorns. Bring to a boil, then reduce heat and simmer for 1 1/2 hours. Strain, discard solids and cool stock. Homemade chicken stock can be frozen for up to three months.

Roasted Chicken - web ready (2 of 2)

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