Place chicken on a rack in an ungreased roasting pan. Mix mustard, lemon juice and oil in a small bowl. Brush mixture over chicken; sprinkle with salt and pepper. Bake, uncovered, at 425 degrees for 40 minutes, or until chicken juices run clear when pierced with a fork. Let stand for several minutes before slicing.
This Roast Chicken Dijon recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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