Mustard Herb Roasted Chicken
There is something uncharacteristically indulgent about this mustard herb roasted chicken recipe. Roasting bone-in, skin-on chicken breasts slathered in a creamy yet piquant marinade such as this one elevates "boring old chicken" into something divine.
Roasting chicken with the bone in and skin on is like purchasing an insurance policy to ensure your final product will be moist, tender, and flavorful. Especially if you worry as I do about serving stringy, parched, flavorless chicken. When I have the time, I marinate this chicken for a few hours to let everything get to know one another and permeate the meat. After roasting in the oven the skin is crisp, the meat is succulent, and the juices glisten!
When I have my preschooler in the kitchen with me, I love hearing her call this recipe "Momma's muss-tred chicken!" She loves using the pastry brush to paint on the marinade before cooking the mustard herb roast chicken.
I use either Mary's or Jidori free-range chicken because their product actually tastes the way chicken should; free of saline solutions to bloat what little flavor is left in commercialized chicken, and the golden color of the chicken fat shows the richness of their diet and farm life. If you can't find these brands at your store, any air chilled, free-range bird will be equally delicious.
Sir Kensington's is the brand of Mayonnaise and Mustard I love! The Amazon prices below are steep, but convenient, so check out your local grocery store or other online retailers like Walmart for better prices!
Recipe adapted from Goop
Ingredients
