Roasted Dijon Chicken
Apple cider and Dijon mustard add zest to this succulent roasted chicken dish.
| Servings |
| 4-6 |
| Servings |
| 4-6 |
Ingredients
- 6 chicken thighs boneless, skinless
- to taste salt
- to taste pepper
- 1 tsp oil
- 1 shallot minced
- 2 garlic cloves minced
- 1 tbsp dijon mustard
- 1/4 cup apple cider
- 1/4 cup chicken broth low-sodium
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Preheat oven to 425°F (220°C). Generously season chicken with salt and pepper.
- Add oil to large room-temperature skillet. Add chicken. Place skillet over medium heat and cook. Allow meat to brown, and pour off excess fat to keep only a thin layer in pan until chicken is cooked halfway through, about 10 minutes.
- Transfer skillet to oven. Roast until chicken is cooked through and skin is crisp, about 6 to 8 minutes.
- Transfer chicken from skillet to platter. Return skillet to medium heat. Add shallot and garlic; cook, stirring frequently, until fragrant, about 1 minute. Whisk in Dijon mustard, apple cider, broth and a bit more salt and pepper; cook for about 3 minutes.
- Return chicken to skillet along with juices that have settled on platter to rewarm. Serve with your favourite sides.
Recipe Notes
Ceri Marsh and Laura Keogh are the creators of sweetpotatochronicles.com, a website dedicated to all things family food. They are also the authors of the cookbook How to Feed a Family.
