Why do that?
• France-mustard-roasted chicken is juicy with light, spicy aromas of yellow mustard, herbs and garlic.
• The recipe only takes a few minutes to put together and cook in 20 minutes.
One of my favorite chicken recipes requires mustard -the standard -illuminating yellow stuff in a squeeze bottle that is more assigned to hot dogs than with fine food.
I discovered this simple mustard-herb chicken recipe years ago when I had a little chicken and not much in my kitchen with half a bottle of yellow mustard from the fourth July Hot Dogs. I googled “Yellow mustard chicken” and pushed on the Spicy mage -roasted chicken On the French website. In addition to the chicken and the yellow mustard, it called for olive oil, garlic, dried thyme, dried rosemary, salt and pepper.
The dish was not only incredibly simple, it was also totally tasty. The chicken was juicy and perfectly seasoned with exactly the right speed of the mustard and light aromas of herbs and garlic. I was shocked by how good it was, but I really shouldn’t have been.
Yellow mustard is an intelligent ingredient to season chicken
I knew Dijon mustard for his role in the desire for all types of recipes, including vinaigrettes and Dinnime Stalwart. It turns out that the ingredients in Dijon and Yellow mustard are not so different.
The primary ingredients in both cases are mustard grains, distilled vinegar, salt and water. French classic yellow mustard also contains turmeric, peppers and garlic powder as well as somewhat mysterious – but not scary – “spice” and “natural flair”.
I think the label when it says “no artificial taste” and concerns this unnatural, fluorescent yellow color? It is actually from turmeric – a natural ingredient and what curry powder gives its color. So it is no surprise that Yellow mustard is a smart way to season chicken.
How I make the French mustard-herb-roasted chicken
I use for four portions:
- 1 1/2 pound of boneless, skinless chicken legs, dried
- 1/3 cup of yellow mustard
- 2 tablespoons of olive oil
- 2 garlic goals, chopped
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1/2 teaspoon of fine salt or 1 teaspoon of kosher salt such as diamond crystal or morton’s
- 1/2 teaspoon of freshly ground pepper or more to taste
Preheat the oven to 400 ° F.
Combine the mustard, olive oil, garlic, dried thyme, dried rosemary, salt and pepper in a small bowl.
Place the chicken on a sheet metal pan or in a baking dish. Use a spoon or a silicone brush to cover the chicken pieces with the mustard mix.
Bake the chicken for about 20 minutes. An immediate thermometer should measure 165 ° F at the thickest part of the thigh.
Tips for baking the French to the Frenchman’s chicken
Use different chicken parts: While The original recipe For demands for bones in chicken pieces, it is also excellent for bone -free, skinless chicken breasts. I like it with boneless, skinless chicken-leg-sie-sie are juicy, exciting and cook quickly, so that they are perfect for quick and easy dinner. I also increased the temperature a little from the recipe of the French from 375 ° F to 400 ° F, only so that the chicken cooks faster.
Flexible measurements: I have the amount of rosemary and pepper a little and measure the garlic more around cloves than teaspoons because it is a little more or less garlic for this lazy cook than being in the recipe in the recipe.
You have neither thyme nor rosemary? Use what you have and exchange for another herb into your spice drawer or skip it overall.
From fresh garlic? Exchange the garlic powder or a little chopped onion or shallots.
Use any type of mustard: You can even exchange the yellow mustard for any other type of mustard – in fact, it’s great with Dijon.
5 ways to transform this mustard baked chicken into a meal
This chicken is super versatile. Here are some of my favorite methods to round off my plate when I do it.
- Roast thrusted potatoes and chopped broccoli at the same time like the chicken and serve on the side.
- Serve the chicken via rice, quinoa or another grain with roasted vegetables and chickpeas. Garnish with fresh dill, coriander or parsley if you have any at hand.
- Cut the chicken and serve it using a salad with many herbs and a mustard vinaigrette (yes, more mustard!).
- Cut the chicken into bite -sized pieces and add it to whole grain pasta with halved cherry tomatoes and cut fresh basil.
- Hack the chicken and stir in mayo, mustard and diced celery. Serve the chicken salad on a vegetable bed or in multigrain or sourdough bread.
