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.
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
- 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?)
- Preheat oven to 350°.
- 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.
- 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!
- Heat a little more olive oil (about 1 tbsp) over medium-high heat.
- Brown the chicken on both sides. Don’t worry about cooking it through, just sear in all those yummy flavors!
- 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°.