Mustard herb roasted chicken pieces make for tender meat, with a crispy outer edge.
I’ve always believed that mustard and chicken belong together. What other ingredients join the party depends on my mood and what I have on hand. And honey and mustard also belong together, but only sometimes with chicken.
Anyway, I don’t want to complicate this too much for you. Every once in a while, I roast chicken, but I was in need of a change. This is my latest change-up.
And what’s really nice is it tastes kind of like fried chicken thanks to the crunchy roasted exterior of the almond flour and herbs.
Mustard Herb Roasted Chicken
If you’re looking for a dairy-free replacement for the yogurt, I haven’t tested coconut milk, or non-dairy yogurt, but I bet both would work.
I like using drummlettes (from the wings) for this recipe, but feel free to use any chicken parts you prefer.
- 1/2 cup plain yogurt
- 1/4 cup Dijon mustard (or other)
- 2 1/2 pounds chicken pieces with skin on
- handful (about 2 tablespoons) fresh thyme leaves (or stems if soft)
- 4 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (optional)
- 1 1/4 cup (120 g) almond flour
- Preheat your oven to 425ºF (220ºC, or gas mark 7).
- Prepare a baking sheet with parchment paper or non-stick mat.
- In a bowl that can hold the chicken, whisk together the mustard and yogurt.
- Add the chicken to the yogurt mixture and blend to fully coat the chicken.
- Finely chop the garlic and thyme in a food processor, or by hand, and then add the salt and almond flour and pulse a few times or blend well.
- Place the almond flour mixture out on a plate and dip the skin side of each piece of chicken into it and then place the chicken piece skin side up on the baking sheet. Repeat for the rest of the chicken pieces.
- Bake for 25 minutes, or until the chicken is browned and cooked through.
- Serve warm. Store in the refrigerator for a few days, or freeze for a few months.