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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 delicious and easy to make. I just made it the other day (using drumsticks) and it tasted so good that I had a second helping. I didn't have a side dish already prepared so decided to open a can of sautéed eggplant and add some broccoli sprouts to it.
Eating this baked mustard chicken dish made me feel as if I was in a restaurant and not in my own kitchen. And the best part is there wasn't a big bill to pay afterwards. Now that's something to smile about.
- 8 pieces chicken (thighs, drumsticks, quarters, wings)
- 4 tablespoons Dijon mustard
- 4 tablespoons melted butter
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- smoked paprika
- sea salt
- Take the chicken pieces (thighs, drumsticks, quarters or wings), 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 chicken pieces with the mustard mixture.
- Turn on the oven to 400 degrees and once it pre-heats place the tray with the chicken pieces inside. Cook for 30 minutes. When the time is up remove the tray from the oven, flip the chicken pieces over with a spatula or a fork so that the bottom now becomes the top, and cook for another 30 minutes. You may want to baste the chicken pieces with the juice from the chicken that's in the tray you are cooking it in.
- After the time is up switch the oven from bake to broil and broil the chicken for 5-10 minutes so the skin becomes more crusty and the chicken gets more color on the skin.
When the baked mustard chicken is ready you can serve it with roasted mashed potatoes, steamed vegetables, fresh vegetable salad, or shell pasta. Baked Idaho potatoes and Bulgur Turkish Grain will also go great with the baked mustard chicken.
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 usually use chicken wings because I love chicken wings the most. They are actually my most favorite part of the chicken to eat after the butt.
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.