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 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
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
I made this as described and it was so delicious. It is definitely going into my standard rotation!
Yay! I love it too.
Please add a “print” button to this recipe as you have with the others. Thanks!
Done. Thanks!
This looks so good and I am not even a big chicken fan! I know my husband and son would love it, too. Thanks!
I’m not much of a meat eater, but I love the tenderness and crunch of this recipe.