SALT+RYE

Atlanta Meal Service + Recipes + Meal Planning

Mustard + Herb Roasted Chicken

· Mae Schwartz ·

Image of Mustard and Herb Chicken with a side of Brussels sprouts and sweet potatoes
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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. Need to get these together ahead of time? Throw everything in a food storage bag, smoosh it around, and let it sit in the fridge overnight.

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!

Image of Mustard and Herb Chicken with a side of Brussels sprouts and sweet potatoes

Mustard + Herb Chicken

Simple and budget friendly recipe using whatever ingredients you have in your spice cabinet!
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Course Dinner, Holiday Meals, Main Course, Meat+Fish
Cuisine American

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?

Instructions
 

  • 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°.
Keyword budget friendly, chicken, chicken dinner, family dinner, family friendly, pantry staples, roast chicken, simple recipe

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