Roasted Mustard Chicken

Welcome, welcome, friends!

And may I introduce you to what may be my new favorite way to eat chicken? It’s that beauty right up there, the one coated in the sweet and hot mustard sauce featuring a few drizzles of red wine vinegar and the aroma of freshly minced garlic. Yes, THAT is how I eat chicken.

I KNOW, RIGHT?

Honestly, this roasted mustard chicken is sooooo good and it mostly not even the chicken it’s the sauce that is finger licking goodness. I absolutely loved incorporating dijon mustard into the sauce for this chicken. Remember how it amazingly turned out with salmon? Here, the combination of dijon mustard, sweetened up with brown sugar and balanced out by red wine vinegar creates a beautiful marinade that you have to memorize and file away for all your future roasted chicken needs.

I used wings and drumsticks but I’m pretty sure any part of chicken would be fine in this recipe. You’ll just have to adjust the cooking time accordingly.

Serve this roasted mustard chicken with a huge plate of buttery pasta or the greenest salad in the world, and you’re good to go.

Ingredients:

8-10 chicken drumsticks/wings combo

1/2 cup Dijon mustard

1/4 cup brown sugar

1/4 cup red wine vinegar

3-4 garlic cloves, minced

1/4 tsp cayenne pepper

salt and freshly ground black pepper to taste

oil for the roasting pan

parsley and scallions to garnish (optional)

To prepare the marinade mix Dijon mustard, brown sugar, red wine vinegar, cayenne pepper, garlic, salt and black pepper in a medium bowl and whisk everything to combine.

Coat all sides of chicken in the marinade and refrigerate for at least 30 minutes.

Preheat the oven to 450 F and grease the roasting pan with oil.

Place the chicken with marinade into the pan and sprinkle with more salt and cayenne pepper. Roast for 40 minutes and then switch oven to broil and brown the chicken for another 5-7 minutes. Sprinkle with chopped parsley and/or scallions and serve immediately.

I mean, dats just how we roooollll.