Baked Mustard Chicken
I love eating chicken prepared any which way—boiled, grilled, broiled, baked, you name it. With many chicken recipes out there I find baked mustard chicken drumsticks delicious and easy to make. I just made them recently. I didn't have a side dish already prepared so decided to open a can of sautéed eggplant. It went great with the drumsticks.
- 8 chicken drumsticks
- 4 tablespoons Dijon mustard
- 4 tablespoons melted butter
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- smoked paprika
- sea salt
- Take the chicken drumsticks, wash them under running water, and pat dry with a paper towel. Then season each piece with sea salt and smoked paprika and place into a large tray (aluminum or ceramic).
- Take a fresh lemon, wash it under running water, cut in half and squeeze the juice from half of the lemon. Pour two tablespoons into a bowl and add one tablespoon of sugar and mix.
- Add four tablespoons of mustard into the bowl with the lemon juice. Then melt the butter in a small sauce pan or skillet and add to the bowl and mix. You should have about four tablespoons of butter.
- Using a basting brush, cover both sides of the drumsticks with the mustard mixture.
- Turn on the oven to 400 degrees and once it pre-heats place the tray with the drumsticks inside. Cook for 45-50 minutes.
- If you want, broil the drumsticks for a few minutes after the time is up, to give it more color and a crispier skin.
When the chicken drumsticks are ready you can serve them with roasted mashed potatoes, steamed vegetables, fresh vegetable salad, or a pasta of your choice. Baked Idaho potatoes or Bulgur will also make for a great side.
When I first made this recipe I used chicken drumsticks as that is what I had at home at the time. Now when I make this recipe I do chicken thighs or wings as well.
I have never actually made a whole chicken in this way but I am tempted to give it a try. I will just need to remember to make much more of the mustard mixture because the amount used in this recipe will not be enough.
What's your favorite part of the chicken to eat?
© 2012 Lena Kovadlo