Description
Ina Garten’s mustard-roasted chicken is a comforting, flavorful dish with tangy mustard, fresh herbs, and cream baked into a rich sauce that keeps the chicken juicy and tender. Elegant yet simple, it’s perfect for both weeknights and entertaining.
Ingredients
- 4 bone-in, skin-on chicken thighs or breasts
- 2 tbsp Dijon mustard
- 2 tbsp whole-grain mustard
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper, then place in a baking dish.
- In a bowl, whisk together Dijon mustard, whole-grain mustard, garlic, thyme, wine, and cream.
- Pour the mustard mixture over the chicken, coating each piece well.
- Drizzle olive oil on top and roast uncovered for 35–45 minutes, until chicken reaches 165°F internally and sauce is bubbling.
- Let rest a few minutes before serving.
Notes
- Use boneless chicken for quicker cooking—reduce time to avoid drying out.
- Swap thyme with rosemary for a different herbal note.
- Replace wine with chicken broth for an alcohol-free version.
- Stir in sour cream at the end for extra richness.
- Reheat gently in oven at 350°F with foil to prevent sauce from drying out.
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 455
- Sugar: 1g
- Sodium: 690mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 155mg
