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Poulet à la Moutarde et Citron
A flavorful and tangy chicken dish featuring a marinade of mustard and lemon, often served with rice or plantains. This recipe balances the richness of chicken with the zest of lemon and the pungent kick of mustard.
ð§ ææ
- 8 pieces Chicken thighs(bone-in, skin-on)
- 4 tablespoons Dijon mustard
- 1 large Lemon(juiced, plus zest)
- 2 medium Onions(thinly sliced)
- 2 cloves Garlic(minced)
- 3 tablespoons Olive oil
- 1 teaspoon Thyme(dried or fresh)
- 1 teaspoon Rosemary(chopped, fresh or dried)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 0.5 cup Chicken broth(optional, for a saucier dish)
ðšâð³ äœãæ¹
- 1
Preheat oven to 400°F (200°C).
- 2
In a bowl, mix together the Dijon mustard, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. Add the olive oil and mix well to create the marinade.
- 3
Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken and toss to coat evenly. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
- 4
Arrange the sliced onions in the bottom of a baking dish. Place the marinated chicken pieces on top of the onions, skin-side up.
- 5
If using, pour the chicken broth around the chicken pieces in the baking dish.
- 6
Bake for 40-45 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C).
- 7
Let the chicken rest for 5 minutes before serving. Serve hot with rice, plantains, or a side salad.
ð¡ ããã®ã³ã
- âFor a spicier kick, add a pinch of red pepper flakes to the marinade.
- âIf you prefer a saucier dish, increase the amount of chicken broth.
- âEnsure the chicken is evenly coated in the marinade for maximum flavor.
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- Use chicken drumsticks or breasts instead of thighs.
- Add other vegetables like bell peppers or potatoes to the baking dish.