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 Dijon Split Chicken 

Dijon Split Chicken
Dijon Split Chicken

Looking for a new way to prepare a whole chicken? Start with the savory flavors of fresh rosemary, Dijon and Worcestershire sauce.


  • 1 chicken, 3-4 lbs., halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons rosemary
  • 2 tablespoons Dijon mustard
  • 1/2 cup chicken broth
  • 2 tablespoons flat leaf parsley, chopped


  1. Preheat oven to 375°F.
  2. Sprinkle chicken with salt and pepper. Place chicken halves in a high sided roasting pan. Mix together oil, butter, Worcestershire sauce, rosemary and mustard. Smear the chicken on all sides with mixture. Set aside for 20 minutes.
  3. Place chicken in oven and cook for 30 minutes. Remove from oven and add broth. Scrape pan and stir. Place back in oven for 10 minutes, until internal temperature reaches 165°F.
  4. To serve, plate chicken and pour juices over the top. Sprinkle with parsley.

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