Of all the roast chicken recipes that I make, this combination of mustard and maple syrup has best stood the test of time. It’s the one that I make most often. But when I say that I mean while the basic premise of the mustard-maple stays a constant, I add and omit ingredients to this base very often – here a dried red chilli goes in not so much for its heat, but flavour. I soaked it in a little water before blending and adding to the rest of the marinade.

Along with our staples of flour, sugar, and salt, Dijon mustard makes an appearance on my grocery list every month. We go through a bottle a month! Salad dressings and roast chicken see the bulk of its use but one that I came across recently and really intrigued to try: make a sandwich layering on lettuce and thick slices of maple-ham in between slices of bread slathered with Dijon mustard. If you’d like to avoid the ham, hard-boiled eggs makes sense in my head.

If you like mustard-y things, you’ll be happy to know that this recipe uses both Dijon as well as wholegrain mustard. The grainy bits get slightly scorched in the oven = more crispy bits!

Personally I’m not a big fan of breast meat, so I almost always do a combination of thighs and drumsticks. Also what I almost always do, is make a bigger batch than I would need for immediate use and freeze the rest. If I cook more than I end up eating (again, almost always. Don’t let me order when I’m hungry), I shred the meat and use in sandwiches or salads. I’d be here all day if I started telling you the numerous ways in which you could use roasted chicken, but they really do make your leftovers go that much further.

The ziplock bag technique is my preferred choice for the marinating process. It’s a little complicated, so you need to pay attention here: bung all the ingredients into a ziplock bag and throw into the refrigerator overnight. Sorry.

 

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MAPLE MUSTARD CHICKEN
Servings
2
Ingredients
  • 4 bone-in chicken thighs
  • 4 chicken drumsticks
  • 1 dried red chilli
  • 1 tbsp wholegrain mustard
  • 1 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 lemon, sliced into thick rounds
  • Fresh thyme leaves (optional)
  • Fresh ground black pepper
  • Salt, to taste
Servings
2
Ingredients
  • 4 bone-in chicken thighs
  • 4 chicken drumsticks
  • 1 dried red chilli
  • 1 tbsp wholegrain mustard
  • 1 tbsp dijon mustard
  • 2 tbsp maple syrup
  • 1 lemon, sliced into thick rounds
  • Fresh thyme leaves (optional)
  • Fresh ground black pepper
  • Salt, to taste
Instructions
  1. Soak dried chilli in hot water. Once softened, discard the water and blend the chilli coarsely.
  2. Put chicken pieces in a large ziplock bag and add blended chilli, dijon mustard, wholegrain mustard, maple syrup, pepper and salt. Seal the bag and massage the chicken pieces with the marinade until well coated. Place in the refrigerator for at least 2 hours or overnight for best results.
  3. Preheat oven to 200 C (400F) and place a tray in the middle of the oven.
  4. Add chicken pieces to a baking dish and dot the lemon slices and thyme around. Pour the remaining marinade from the bag over the top. Cook for 25-30 minutes or until the chicken pieces are completely cooked through.

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