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!
  • Enjoy!


Recipe courtesy of NomNom Paleo    

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