Mustard And Lemon Roast Chicken CookqcookQ

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  • Yield 8
  • Servings 4
  • Portion 2
1.5 lbs Skinless And Boneless Chicken Thighs
1/4 cu Mustard; Dijon Or Honey
1/4 cu Oil
2 tsp Salt
1/2 tsp Freshly Ground Black Pepper
2 Garlic Cloves; Pressed Or Finely Chopped
1 Leek; Chopped
2 Lemon
  1. Combine the mustard, oil, salt, pepper, garlic, leeks, and juice of one lemon in a small bowl or in a plastic zip-top bag and mix it around
  2. Add the chicken thighs and let it marinate for at least 30 minutes and up to 8 hours
  3. When ready to bake, preheat the oven to 425F
  4. In a large baking dish, pour out the chicken and marinade and mix it up with the remaining lemon slices
  5. Roast the dish for about 30 minutes until the lemon slices on top are a little browned and the chicken is done
  6. Notes
    1. Make sure the chicken pieces are in a single layer and not on top of one another or they won’t cook evenly
    2. You can test if chicken is done by cutting into it to check or by taking its temperature, which should be about 165 C
    3. With a wet marinade like this, the chicken skin never crisps up in the oven; therefore skinless thighs suggested
    4. Leeks are really dirty vegetables; chop white and light green parts into 1/4 inch and then wash them to get out all the dirt
    5. The mustard and lemon will both break down the proteins in the raw chicken a little bit while marinating; avoid by not letting marinate over 8 hrs