Roasted Dijon Chicken
Apple cider and Dijon mustard add zest to this succulent roasted chicken dish.
- 6 chicken thighs boneless, skinless
- to taste salt
- to taste pepper
- 1 tsp oil
- 1 shallot minced
- 2 garlic cloves minced
- 1 tbsp dijon mustard
- 1/4 cup apple cider
- 1/4 cup chicken broth low-sodium
- Preheat oven to 425°F (220°C). Generously season chicken with salt and pepper.
- Add oil to large room-temperature skillet. Add chicken. Place skillet over medium heat and cook. Allow meat to brown, and pour off excess fat to keep only a thin layer in pan until chicken is cooked halfway through, about 10 minutes.
- Transfer skillet to oven. Roast until chicken is cooked through and skin is crisp, about 6 to 8 minutes.
- Transfer chicken from skillet to platter. Return skillet to medium heat. Add shallot and garlic; cook, stirring frequently, until fragrant, about 1 minute. Whisk in Dijon mustard, apple cider, broth and a bit more salt and pepper; cook for about 3 minutes.
- Return chicken to skillet along with juices that have settled on platter to rewarm. Serve with your favourite sides.
Ceri Marsh and Laura Keogh are the creators of sweetpotatochronicles.com, a website dedicated to all things family food. They are also the authors of the cookbook How to Feed a Family.