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Mustard and Lemon Roast Chicken

Ingredients

  • 1.5 lbs skinless and boneless thighs*
  • 1/4 cup mustard hot, honey, Dijon, wholegrain, a mix? I’d recommend not using only yellow but you could always combine it with something else to mellow it a little
  • 1/4 cup oil
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 garlic cloves pressed or finely chopped
  • 1 leek white and light green parts only, chopped into 1/4 inch pieces**
  • Juice of 1 lemon
  • 1 additional lemon, cut into thin slices

Instructions

  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. Add the chicken thighs and let it marinate for at least 30 minutes and up to 8 hours.***
  2. When you’re ready to bake, preheat the oven to 425F. In a large baking dish, about 9 by 13, pour out the chicken and marinade and mix it up with the remaining lemon slices. Make sure the chicken pieces are in a single layer and not on top of one another or they won’t cook evenly. Roast the dish for about 30 minutes until the lemon slices on top are a little browned and the chicken is done. You can test that by cutting into it to check or by taking its temperature – should be about 165. Serve it hot whether that means immediately or after reheating. Any leftovers will keep for up to a week and could be made into an amazing chicken salad with just a little bit of extra mayo.

Recipe Notes

*With a wet marinade like this, the chicken skin would never crisp up in the oven and I’m not really a fan of the soft fatty texture you get when the skin doesn’t crisp. Ideally there would be such a thing as bone-in skinless thighs since roasting with the bone adds some extra flavor to the meat, but alas, I haven’t found it. You could of course buy bone-in skin-on chicken thighs and remove the skin yourself but I’m kind of lazy so I just let the mustard make up for any lost flavor.

Leeks are really dirty vegetables so I find it easier to chop and then wash them to get out all the dirt. And don’t forget to rinse your cutting board too.

The mustard and lemon will both break down the proteins in the raw chicken a little bit while marinating and at some point it will start to affect the texture of the chicken. That point starts around 8-10 hours so don’t leave it longer than that.