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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.
🧂 Składniki
- 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)
👨🍳 Instrukcje
- 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.
💡 Wskazówki profesjonalistów
- ✓For a spicier kick, add a pinch of red pepper flakes to the marinade.
- ✓If you prefer a saucier dish, increase the amount of chicken broth.
- ✓Ensure the chicken is evenly coated in the marinade for maximum flavor.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Use chicken drumsticks or breasts instead of thighs.
- Add other vegetables like bell peppers or potatoes to the baking dish.