Try this French's Mustard & Herb Roasted Chicken recipe, or contribute your own.
Suggest a better descriptionFrench's Mustard-Herb Roasted Chicken
For four servings, I use:
1 1/2 pounds boneless, skinless chicken thighs, patted dry
1/3 cup yellow mustard
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon fine salt or 1 teaspoon kosher salt such as Diamond Crystal or Morton's
1/2 teaspoon freshly ground pepper, or more to taste
Preheat the oven to 400°F.
In a small bowl, combine the mustard, olive oil, garlic, dried thyme, dried rosemary, salt, and pepper.
Place the chicken on a sheet pan or in a baking dish. Use a spoon or silicone brush to cover the chicken pieces with the mustard mixture.
Bake the chicken for about 20 minutes. An instant-read thermometer should measure 165°F at the thickest part of the thigh.
Tips For Making the French's Baked Chicken
Use different chicken parts: While the original recipe calls for bone-in, skin-on chicken pieces, it's also great with boneless, skinless chicken breasts. I like it best with boneless, skinless chicken thighs—they're juicy, fuss-free, and cook quickly, so they're perfect for fast and easy dinners. I also increased the temperature a bit from the French's recipe, from 375°F to 425°F just so the chicken cooks faster.
Flexible measurements: I upp the amount of rosemary and pepper a bit and I measure the garlic by cloves rather than teaspoons because having a little more or less garlic than called for in the recipe isn't a big deal, while actually measuring out minced garlic is too much of a hassle for this lazy cook.
Don't have thyme or rosemary? Use whichever one you have, swap for another herb in your spice drawer, or skip it altogether.
Out of fresh garlic? Swap in garlic powder or some minced onion or shallots.
Use any kind of mustard: You can even swap the yellow mustard for any other type of mustard—indeed, it's great with Dijon.
5 Ways to Turn This Mustardy Baked Chicken Into a Meal
This chicken is super versatile. Here are some of my favorite ways to round out my dinner plate when I make it.
Roast cubed potatoes and chopped broccoli at the same time as the chicken and serve them on the side.
Serve the chicken over rice, quinoa, or another grain with roasted vegetables and chickpeas. Garnish with fresh dill, cilantro, or parsley if you have any on hand.
Slice the chicken and serve it over a salad with lots of herbs and a mustard vinaigrette (yes, more mustard!).
Cut the chicken into bite-size pieces and add it to whole-grain pasta with halved cherry tomatoes and sliced fresh basil.
Chop the chicken and stir in mayo, mustard, and diced celery. Serve the chicken salad on a bed of greens or sandwiched in multigrain or sourdough bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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