I have a new go-to recipe for my weeknight meals!
I have go-to weeknight meals that I rotate through every week, just like I rotate through my wardrobe (and I know we all do it. We ALL have seven outfits that we rotate through during the week. We might not always wear them on the same day every week, but you do wear each one at least once, EVERY single week). The meals in my 'go-to arsenal' have included, but are not limited to, Blackberry Grilled Porkchops, Lime Drizzle Salmon, Chorizo and Sweet Potato Hash, and everyone's favourite, Steak with Mushroom Gravy. And now, joining these distinguished ranks is my new favourite, Herb and Mustard-Crusted Chicken. The tanginess of the mustard is cut by the crispness of the herbs and, speaking of crispy, who doesn't love chicken with crispy skin that is ready in 20 minutes?!
Now, as much as I love this meal – the flavours, the textures, the rapidity at which it can be prepared – Bros, be warned. There is one drawback... This recipe calls for you to broil (or grill. Whatevs.) the chicken, which means that, unless you are the very lucky owner of two ovens, your oven is out of service for anything but the chicken for this meal. Sweet potato mash, anyone? Yes? Ok, problem solved!
Enjoy my new Wednesday (sometimes Tuesday) night staple!
HERB AND MUSTARD-CRUSTED CHICKEN
What you'll need:
4 bone-in, skin-on chicken breasts or thighs
5 tbs. dijon mustard
2 garlic cloves, minced
4 tsp. chopped fresh tarragon
1 tbs. chopped fresh chives
Salt and pepper to taste
- Preheat your gril and line a baking tray (with rack) with foil.
- Sprinkle both sides of your chicken with salt and place skin-side down on the rack of your baking tray.
- Grill until the chicken begins to turn golden brown, approx. 10 minutes.
- Whilst the chicken is in the oven, combine the mustard, garlic, tarragon and chives in a small bowl and set aside.
- Once the chicken is golden brown, remove from oven and flip over with tongs so that the skin is now facing up.
- Spread the mustard and herb mixture evenly across the chicken skin (don't go too thick or it tastes gross)
- Put back under the grill for another 10-15 minutes or until the chicken is cooked through and juices run clear.