Description
Tender, juicy Dijon Mustard Roasted Chicken baked to golden perfection with garlic, herbs, and a tangy Dijon glaze. A simple, flavorful dish that’s perfect for weeknights or dinner parties!
Ingredients
- 6 bone-in, skin-on chicken thighs (or drumsticks)
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon honey (optional)
- 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
- 1 teaspoon thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven:
Preheat your oven to 400°F (200°C). Line a baking dish or sheet with parchment paper or lightly grease it with oil. - Make the marinade:
In a small bowl, whisk together Dijon mustard, olive oil, garlic, lemon juice, honey, rosemary, thyme, salt, and pepper until smooth. - Prepare the chicken:
Pat chicken dry with paper towels to ensure crispy skin. Place it in a bowl or zip-top bag and pour the marinade over. Toss to coat evenly. - Marinate (optional):
For deeper flavor, marinate for 30 minutes to 2 hours in the refrigerator. If short on time, you can roast immediately. - Roast the chicken:
Arrange chicken pieces skin-side up on the prepared pan. Spoon extra marinade on top. Roast for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp. - Broil for extra color (optional):
For a deeper caramelized finish, broil for 2–3 minutes at the end—watch carefully to prevent burning. - Rest and serve:
Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and drizzle with pan juices.
Notes
- Pat chicken dry: This ensures crispier skin when roasting.
- Use bone-in pieces: They stay juicier than boneless cuts.
- Make it ahead: Marinate the chicken the night before for even more flavor.
- Add vegetables: Roast potatoes, carrots, or green beans on the same tray for a one-pan meal.
- Adjust sweetness: Skip the honey for a sharper Dijon flavor, or add more for a touch of glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes