I have a recipe for roasted chicken marinated in Dijon mustard with mayonnaise, and sprinkled with tarragon. It’s good enough, and I didn’t pay much attention to other mustard chicken recipes. This recipe by Rachel Schultz, however, is fantastic! It’s better than my old one, so I’ll be making this instead now when I want mustard chicken. I served it with roasted potatoes with minted spinach pesto, which was a delicious pairing. It was also serendipitous that they are roasted in the oven at the same temperature as the chicken, so they can be made at the same time.
1 lb. boneless, skinless chicken breasts
½ cup Dijon mustard
¼ cup maple syrup
1 Tbsp. red wine vinegar
salt and pepper
fresh rosemary (mine was from the garden)
Preheat oven to 425 °F. In a small bowl, mix together mustard, syrup, and vinegar. Place chicken breasts into 9”×13” baking dish. Season with salt and pepper.
Pour mustard mixture over chicken; no need to marinate. Bake for about 35-50 minutes or until meat thermometer reads 165 °F (this seems like a wide window, but it depends on the size of your chicken breasts). Season with fresh rosemary. Prepare for people to ask you to make it again.
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