Poulet à la Moutarde de Dijon

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is an absurdly quick and easy-to-make dish that works especially well as a light summer meal. Serve with fresh watercress tossed in vinaigrette.


  • 6 tbsp Dijon mustard
  • zest and juice of 2 unwaxed lemons
  • 3 cloves of garlic, crushed, peeled and chopped
  • 2 tsp paprika
  • 6 chicken breasts
  • olive oil, for the baking sheet


    Mix together the mustard, lemon zest and juice, garlic and paprika, and coat the chicken generously with the mixture. Leave to marinate for at least 1 hour.

    Heat the oven to 180°C/gas 4. Lightly oil a baking sheet, put the chicken breasts on it – with the marinade smeared over them – and roast for 25 minutes.