Orange Dijon Chicken
Published April 5, 2016
- ¾ cup Dijon-style mustard
- ¼ cup freshly squeezed orange juice
- 2 tablespoons extra virgin olive oil or avocado oil
- 6 garlic cloves, minced
- 2 teaspoons sea salt
- 3 pounds chicken drumsticks
- Minced Italian parsley and/or chives (optional for garnish)
- Combine the mustard, orange juice, olive oil, garlic, and salt in a large bowl. Mix well.
- Add the chicken drumsticks, and mix well to coat. (Yes, boneless and skinless chicken will also work, but make sure to decrease the amount of cooking time.)
- Tip: Marinate the chicken in the morning, and cook the chicken in the evening—but the recipe works even if you have little or no time to marinate the bird legs.
- If you’re gonna marinate it ahead of time, cover the bowl with a silicone lid or plastic wrap, and keep it in the fridge for up to a day. (Don’t leave the chicken in the marinade for more than a day, or the texture of the meat will turn a little mushy.)
- When you’re ready to roast the chicken, heat the oven to 425°F (or 400°F on convection mode) with the rack in the middle position. Definitely use the convection option if you’ve got it! The circulating hot air ensures even cooking and crispy skin.
- Line a rimmed baking sheet with aluminum foil and place a stainless steel wire rack on top. Gently shake off the excess marinade and lay the chicken drumsticks in a single layer on the wire rack.
- Roast in the oven for 20 minutes, and then flip the drumsticks over and rotate the tray 180 degrees.
- Continue cooking for 20 minutes or until the skin is browned and the meat is cooked through (registering 170°F on an instant-read thermometer).
- Feeling fancy? Roughly chop a handful of Italian parsley and/or chives, and sprinkle the herbs on top!
Recipe courtesy of NomNom Paleo