Mustard and Herb Roasted Chicken

There is a part of me that dreams of being Ina Garten, and roasting a chicken on a weekly basis. I’ve tried roasting a whole chicken a few times. Let’s just say I’m still perfecting the recipe (aka I can never get it right). But I do think we all need a go to chicken recipe. An Ole Stand By that just works. Something I can make and then add to any meal. This is that recipe for me. Using Dijon mustard and whatever dried herbs are in my pantry I make a mustardy paste type mixture that gets slathered all over the chicken. If you’re feeling a little spicy, add some crushed red pepper. Breasts or thighs work, but I love how crispy chicken thighs get in the cast iron skillet.

Mustard Herb Roasted Chicken on Pinterest

These go great over a salad, shredded and put on tacos, next to some roasted veggies, mixed into a frittata. Whatever your little heart desires. They are so dang good, you may be like Lucy, my 6 year old, and sing “PRAISE THE LORD” when you take your first bite. We may be dramatic here, but we know what’s good!


Mustard+Herb Roasted Chicken

Ingredients:

  • 6 skinless chicken thighs (however many come in a package…6 is not a magic number).
  • 3 tbsp Dijon mustard
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Dried Dill
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Olive Oil
  • 1 tbsp lemon juice (maybe a 1/4 lemon?)

Steps:

  1. Preheat oven to 350°.
  2. Mix together mustard, herbs, salt+pepper, olive oil and lemon juice. It should taste pretty salty, but don’t worry, I have yet to over season chicken.
  3. Spread mixture all over the chicken. I like to use a silicone pastry brush because it gets the mixture into all the nooks and crannies, but a spoon/knife/spatula/your hands will work too!
  4. Heat a little more olive oil (about 1 tbsp) over medium-high heat.
  5. Brown the chicken on both sides. Don’t worry about cooking it through, just sear in all those yummy flavors!
  6. Place the entire pan into the oven and finish cooking for about 15-20 minutes, depending on how big the thighs are (hehe), until the internal temperature reaches 165°.

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