Eat it up yum

Food you can feel good about

Dijon Chicken

dinner, Mains, recipes / by

Photography and Styling by Elisha Sewell

This recipe is a staple in our house. I have been making this Dijon Chicken and teaching others how to cook it for over a decade. It is not a lot of work and it has a big reward at the end.

You start by coating the chicken with a tasty mustard glaze. Then, you roast the chicken at a high heat for about 45 minutes. The result is a crispy, browned, flavor bomb exterior and juicy interior.

Throw some chopped sweet potatoes and broccoli in the oven while the chicken cooks and you have a tasty meal in about 45 minutes.

Dijon Chicken

  • 1/3 cup (70 grams) butter*
  • 3 Tbsp (45 grams) Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp ground sage
  • sea salt, to taste
  • black pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 8-12 skin-on, bone-in, chicken thighs (you can sub bone-in, skin-on, split chicken breast if desired)

* You can substitute avocado oil in place of butter if needed.

Directions:

  1. Preheat the oven to 425F. 
  2. Line a baking sheet with foil. Place a baking rack over the baking sheet. 
  3. Melt the butter. Add the mustard, 1/2 teaspoon sea salt, and 1/2 teaspoon ground sage to the butter. Whisk until emulsified. 
  4. Pat the chicken thighs dry and trim any excess fat or skin. 
  5. Place the chicken on the baking rack. Sprinkle sea salt, black pepper, garlic powder, and onion powder all over each chicken thigh.
  6. Pour the mustard glaze over the chicken thighs and spread it evenly with a fork or spoon. 
  7. Cook the chicken for 45-50 minutes until the chicken skin is crispy and the meat is cooked. (Chicken thighs are best cooked until they reach 165F-185F.)

Test Kitchen Notes:

You do not have to use a baking rack if you do not have one. The baking rack helps heat circulate around the chicken and creates a better texture in my opinion, but it is not necessary. 

If the glaze is not emulsifying you can add more mustard, one teaspoon at a time, until it comes together. You should not need more than 3-4 teaspoons of extra mustard.

If you do not like chicken thighs you can substitute them with bone-in, skin-on, split chicken breast. You may need to adjust the cook time if using chicken breast.