Brick Chicken with Dijon Mustard and Parsley

July 15, 2019

This mouthwatering dish from FoodGuy #TobiePuttock - is perfect for dinner parties or those nights when you want real comfort food. Big thanks is extended to Tobie and his team for their great work at the Nuttelex stand at Melbourne's Food Service Expo. Don't forget to take a peak at our Food Service range if you are a cafe or business see this link here



1 whole chicken (preferably free range)

3 lemons

1 handful of curly leaf parsley, finely chopped

2 tsp Dijon mustard

1 1/2 tbsp plant based Nuttelex

sea salt (to taste)

cracked pepper (to taste)


1Place chicken breast side down on a large chopping board and use kitchen scissors to cut through the bones either side of the backbone. Flip the chicken and use both hands to push the chicken flat. Pat the chicken dry with kitchen paper.

2Grate the zest of one lemon into a small bowl, season with salt and pepper, add the garlic, parsley, mustard and 1 tablespoon of Nuttelex and bring together into a paste.

3Using your fingers, loosen the skin covering the breasts and thighs and carefully rub the mixture under the skin. Rub the remaining Nuttelex over the entire skin area of the chicken and season generously with salt and pepper.

4Halve the remaining lemons and set aside.

5Heat a pan large enough to hold the chicken or heat a bbq to a low/ medium heat.

6Place the chicken skin side down, cover with a piece of baking paper and place something heavy on top like a pan or even a brick. Also add the lemons flesh side down next to the chicken. Cook for approx. 8 minutes, if the skin is browning to quickly reduce the heat.

7Once the skin is golden in colour carefully flip the chicken and repeat until cooked all the way through.

8Remove and allow to rest for 8-10 minutes before serving with the browned lemons and your side of choice and don’t forget to drizzle any remaining juices from the pan over the finished chicken.