Description
Ina Garten’s Mustard-Roasted Chicken is a flavorful and easy-to-make dish featuring bone-in, skin-on chicken thighs coated in a tangy blend of Dijon and whole-grain mustards, garlic, thyme, and olive oil, then roasted to perfection until juicy and tender with crispy skin.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Mustard Mixture
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
Garnish
- Fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is at the perfect temperature for roasting the chicken evenly.
- Prepare Mustard Mixture: In a mixing bowl, combine the Dijon mustard, whole-grain mustard, olive oil, minced garlic, fresh thyme leaves, salt, and pepper to create a fragrant, tangy coating for the chicken.
- Coat Chicken: Evenly coat each bone-in, skin-on chicken thigh with the prepared mustard mixture, making sure every surface is well-covered for maximum flavor.
- Arrange Chicken: Place the coated chicken thighs skin-side up on a parchment-lined baking sheet to prevent sticking and allow easy cleanup.
- Roast Chicken: Roast the chicken in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the meat is fully cooked while keeping it juicy and tender.
- Rest Chicken: Remove the chicken from the oven and allow it to rest for 5 minutes; this helps the juices redistribute, resulting in moist, flavorful meat.
- Garnish and Serve: Garnish with fresh parsley before serving to add a bright, fresh touch to the dish.
Notes
- Use a meat thermometer to accurately check for doneness to avoid overcooking or undercooking the chicken.
- Bone-in, skin-on thighs provide extra flavor and moisture compared to boneless or skinless cuts.
- For added flavor, marinate the chicken in the mustard mixture for 1 hour before roasting if time permits.
- Serve with roasted vegetables or a fresh salad for a complete meal.
- You can substitute fresh thyme with dried thyme if fresh is unavailable, using about 1/3 of the amount.
