[Ingredients]
3 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon herbes de Provence
1 3-pound chicken, cut into pieces, skin intact
3 Meyer lemons, thinly sliced
2 bricks, wrapped in two layers of aluminum foil
3 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon herbes de Provence
1 3-pound chicken, cut into pieces, skin intact
3 Meyer lemons, thinly sliced
2 bricks, wrapped in two layers of aluminum foil
[Directions]
1) Preheat the oven to 400ºF.
2) Place the mustard, olive oil, herbes de provence in a small bowl. Whisk to combine. Spoon the mustard mixture under the skin on the chicken and refrigerate over night. Heat a large skillet over high heat. Coat with cooking spray.
3) Place the chicken pieces, skin side down into the skillet and press the bricks on top. Reduce the heat to low and cook 10 to 12 minutes until the skin is golden. Slide into the oven and bake 1 hour without removing the bricks. Remove the bricks, and transfer the chicken to a plate. Pour the oil and excess fat out of the skillet. Heat over medium heat and add the lemons. Cool 5 minutes before slicing, removing the skin, and serving.
2) Place the mustard, olive oil, herbes de provence in a small bowl. Whisk to combine. Spoon the mustard mixture under the skin on the chicken and refrigerate over night. Heat a large skillet over high heat. Coat with cooking spray.
3) Place the chicken pieces, skin side down into the skillet and press the bricks on top. Reduce the heat to low and cook 10 to 12 minutes until the skin is golden. Slide into the oven and bake 1 hour without removing the bricks. Remove the bricks, and transfer the chicken to a plate. Pour the oil and excess fat out of the skillet. Heat over medium heat and add the lemons. Cool 5 minutes before slicing, removing the skin, and serving.
