DIJON CHICKEN
This recipe probably exists somewhere, but I’m not sure. I came up with it while watching cooking show after cooking show. It’s a standard marinade that is used all of the time, and now I know why! As Ryan George would say, “Super easy, barely an inconvenience!” BUT, OH, SO DELICIOUS!!!
1/2 cup Dijon mustard
1/2 cup rice vinegar*
1/2 cup olive oil**
2 Tbsp salt
1/2 Tbsp pepper
2 Tbsp onion powder
2 Tbsp rosemary
2 Tbsp oregano
2 Tbsp parsley
1 Tbsp garlic
6 lbs Chicken***
Recipe-Dijon Chicken
*I use rice vinegar because it isn’t as sharp. Feel free to use any acid: white vinegar, apple cider vinegar, maybe some lemon juice..
**I like to use olive oil, but feel free to use your favorite, or whatever you have on hand.
***I tend to buy chicken in bulk because it is usually (but not always) cheaper that way. I also prefer to cook it all at once and then use throughout the week for other recipes, or for lunch. This is great in a salad. If you buy smaller amounts, just know that I tend to use a teaspoon of herbs, etc per pound of meat. So if you have 2 pounds of chicken, use 2 tsp salt, etc. The only things I pull back on are pepper and garlic. But that is personal preference.
Lastly, in case you didn’t know, 3 tsp=1 tablespoon. So, instead of saying 6 tsp of salt, I write 2 Tbsp.
Directions:
Preheat oven 425°F (218°C).
Measure 1/2 cup of Dijon mustard into a large bowl. Add the vinegar and the oil. Mix well with a whisk. Add all of the herbs and spices and whisk again.
TASTE IT!!
Before you even touch the chicken, taste the marinade. Do you like it? Trust me, it will be strong. So just try a tiny bit. From here, you can add more of something (like garlic or pepper) to your taste. For me, this is perfect.
Next, take out the chicken and make diagonal slices halfway through the chicken. I make the slices perpendicular to the “grain” of the chicken (see picture below). This helps the marinade cover more surface area of the chicken, but also helps it to cook more evenly.
Place on parchment paper-lined bar pan. Bake approximately 25-30 minutes, or until internal temperature reads 165°F (74°C).
Enjoy!
A good pro tip is to start with a sink of hot, soapy water! It makes clean-up a thousand times easier!
Preheat oven 425°F (218°C).
Oil, salt, pepper, rice vinegar, Dijon mustard, onion powder, rosemary, oregano, parsley and garlic powder.
1/2 cup dijon mustard.
1/2 cup rice vinegar.
1/2 cup oil.
Whisk!
Add 2 Tbsp salt,
1/2 Tbsp pepper,
2 Tbsp onion powder,
2 Tbsp rosemary,
2 Tbsp oregano,
2 Tbsp parsley,
1 Tbsp garlic.
Whisk and then taste. Do you like it? It will be strong, but keep in mind chicken is very bland.
I buy chicken in bulk because it is usually cheaper. This is 6 pounds. This recipe works for breasts, thighs, whole chickens, etc.
I slice the chicken (only half-way through) to increase the chance of the marinade flavoring the chicken, and also so the chicken cooks more evenly.
Place chicken in the marinade.
I put gloves on and massage the marinade into all areas of the chicken.
My son came in and kept snapping pictures!
Again..
And again..
And again. So you know to get the marinade into every crevice.
Place on a parchment paper lined bar pan.
Cook in preheated oven for 25-30 min, or until internal temperature reads 165°F (74°C).
It looks delicious! Psst…it is!!
Enjoy!!