Description
Ina Garten’s Mustard-Roasted Chicken is a cozy yet elegant dish where bone-in chicken is roasted in a creamy Dijon mustard sauce with herbs, garlic, and white wine for a tender, flavorful result.
Ingredients
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
- 3 garlic cloves, minced
- 1/4 cup Dijon mustard
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and black pepper, to taste
- 1/4 cup heavy cream or crème fraîche
- 1/4 cup panko breadcrumbs (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix Dijon mustard, olive oil, garlic, white wine, and thyme. Season with salt and pepper.
- Place chicken in a baking dish or oven-safe skillet, skin-side up. Spoon mustard mixture evenly over the top.
- Roast uncovered for 35–45 minutes until golden and cooked through (internal temp 165°F/75°C).
- Optional: Sprinkle panko over the top during the last 10–15 minutes of roasting for added crunch.
- Remove from oven and stir in heavy cream or crème fraîche into the pan juices to make a creamy sauce.
- Let chicken rest for a few minutes, garnish with chopped parsley if desired, and serve.
Notes
- Add whole-grain mustard or honey for a sweet and tangy variation.
- Shallots or rosemary can be added for stronger herb flavor.
- Roast vegetables in the same pan for a one-pan meal.
- Reheat in oven or covered skillet with a splash of broth or cream.
- Prepare ahead and refrigerate, then bring to room temp before baking.
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 470
- Sugar: 1g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 130mg
