Chicken in Dijon and Lemon Sauce combines olive oil, Dijon mustard, lemon juice and thyme.

Chicken in Dijon and Lemon Sauce combines olive oil, Dijon mustard, lemon juice and thyme. That gives this recipe a classic French flare. I personally fell in love with this savory, slightly tangy, and a bit spicy sauce while living in France.

Health Benefits Of Chicken

I encourage you to buy organic chickens or at least antibiotic and hormone free. In today’s complex food supply chain, the birds eat all kinds of things they don’t eat in their natural environment, like fish protein or cow bone meal. It’s even better to eat  cage-free or pasture raised chickens. These birds spent a lot of time outside exposed to sunlight, moved around, foraged and pecked. Because when they live in these conditions the animal is healthy and their meat has better nutrient composition, less oxidized fat, and more omega-3s fatty acids. Chickens are obviously a great source of complete protein that includes all essential amino acids needed for human protein synthesis. They are also high in many B vitamins, selenium and choline.

Health Benefits Of Onions

This dish calls for a lot of onions. Onions are valued for being exceptional antioxidants and cancer fighters. They are high in sulfur compounds that make them hot and irritating to the eyes but give them many of their medicinal qualities. They also help lower blood pressure and detoxify the body. Onions are antibiotic and antiviral and helpful in combating colds and flus.

Chicken and dijon and potatoes

Chicken in Dijon and Lemon Sauce


1 whole chicken cut into pieces or 5-6 legs and thighs
8-10 small to medium potatoes
2-3 onions
Juice of 1/2 lemon
4 garlic cloves
1 bunch fresh thyme or 1 Tbsp dried
2 Tbsp Dijon mustard
½ cup olive oil
Sea salt and pepper to taste


  1. Pre-heat the oven to 350F.
  2. Cut the chicken into pieces or separate the legs from thighs.
  3. Slice the garlic into thin slivers and place one sliver under the skin of each chicken piece. Season with salt and pepper and place the chicken on a big baking platter or sheet.
  4. In a large bowl wisk together the oil, mustard, and lemon juice, add thyme, the rest of garlic (minced), salt and pepper.
  5. Cut the potatoes into quarters, slice the onions lengthwise into pieces, so that most layers are still attached at the bottom. Add the onions and the potatoes to the bowl and mix well.
  6. Add the vegetables to the chicken and bake for one hour. Take the tray out of the oven, and using a spatula, turn the vegetables and the chicken over and bake for another 15-30 minutes, until the chicken and the potatoes are soft.
  7. Serve with a Quinoa Tabouli, Carrot Kale Saute, Brussels Sprouts Steam-Saute, or Pickled Carrots with Ginger.
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