Ingredients
- 1/2 cup lemon juice
- 2 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 cup good olive oil
- 2 chicken breasts, bone-in and skin-on
Directions
In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
Preheat the oven to 350 degrees F.
Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.
















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By feedingafamily
on May 12, 2013
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Delicious! And the chicken stayed moist on the BBQ. The lemon was not too strong at all, in my opinion - just right! Highly recommend.
By sandy8899
NY, NY
on March 26, 2013
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Easy and delicious! I used only 1/2 cup olive oil and it was great tasting!
By debs2
Chicago, IL
on December 01, 2012
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What a delightful easy dish. I used 2 large boneless chicken breasts, 1/4C each of lemon and orange juice, parsley and chives. I seasoned the chicken with no-salt herb seasoning and S&P. Placed it in the fridge for 4 hours and tossed it in for 35 minutes. Poured the rest of the marinade on top and covered whilst I made the mashed potatoes and salad. Love it and you Ina!
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