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Mustard Thyme Roasted Chicken

December 2, 2014 by Erica 6 Comments

Mustard Herb Roasted Chicken - Comfy Belly

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 - Comfy BellyMustard Herb Roasted Chicken - Comfy Belly

Mustard Herb Roasted Chicken - Comfy BellyMustard Herb Roasted Chicken - Comfy Belly

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Mustard Thyme Roasted Chicken

If you're looking for a dairy-free replacement for the yogurt, I haven't tested it but I bet non-dairy yogurt would work. Mayonnaise is another good sub for the yogurt.
You can use the drummlettes (from chicken wings) for this recipe, or feel free to use any chicken parts you prefer.
Servings: 4 servings
Calories: 535kcal

Ingredients

  • 1/2 cup plain yogurt
  • 1/4 cup Dijon mustard
  • 2 1/2 pounds chicken pieces with skin on
  • 4 garlic cloves peeled
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1 cup blanched almond flour
US Customary - Metric

Instructions

  • Preheat your oven to 425ºF (220ºC, or gas mark 7).
  • Prepare a baking sheet with parchment paper or non-stick mat.
  • In a large bowl, 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.

Nutrition

Calories: 535kcal | Carbohydrates: 10g | Protein: 36g | Fat: 40g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 594mg | Potassium: 353mg | Fiber: 5g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 13mg | Calcium: 153mg | Iron: 4mg
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Filed Under: Egg Free, Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: almond flour, chicken, yogurt

Previous Post: « Thanksgiving Ideas
Next Post: Horseradish Sauce »

Reader Interactions

Comments

  1. Jill

    January 13, 2015 at 7:32 am

    I made this as described and it was so delicious. It is definitely going into my standard rotation!

    Reply
    • Erica

      January 13, 2015 at 6:50 pm

      Yay! I love it too.

      Reply
  2. Melissa

    December 3, 2014 at 8:07 am

    Please add a “print” button to this recipe as you have with the others. Thanks!

    Reply
    • Erica

      December 3, 2014 at 5:29 pm

      Done. Thanks!

      Reply
  3. Nancy

    December 3, 2014 at 6:21 am

    This looks so good and I am not even a big chicken fan! I know my husband and son would love it, too. Thanks!

    Reply
    • Erica

      December 3, 2014 at 5:28 pm

      I’m not much of a meat eater, but I love the tenderness and crunch of this recipe.

      Reply

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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