24 April 2012

Lemony Mustard Chicken

As we move in to Autumn I look at my last few posts and I have most definitely started moving in to comfort food territory whether it be cakes, curries, soups, bread or my new favourite comfort food; mujadarra.  My cravings for comfort food, the heartier and carbier (carbier! - I am sure that is not actually a word, but you get my drift) the better, are only going to increase as Winter approaches and the days draw shorter. I will have the overwhelming urge to hunker down with hearty bowls of stew or hot bowls of soup, most likely accompanied by a cheeky little red.  

So while we are enjoying a little Indian Summer here in New Zealand I thought I would return to some lighter fare before the comfort carvings become to much to resist.

This is simple, fresh and full of flavour with just a little warmth delivered by the Dijon and the chilli. I baked the chicken in the oven but I am thinking it would work wonders on the BBQ too.  So if you are in the Northern Hemisphere and heading in to Spring and warmer days dust off the BBQ and fire her up.

Lemony Mustard Chicken
2 tbsp dijon mustard
Juice and zest of 1 lemon
1 tbsp thyme leaves
1 tbsp chives, finely chopped
Pinch of chilli flakes
4 tbsp olive oil
Salt and freshly ground black pepper
4 chicken thighs
2 lemons, cut in half

Place the mustard, zest and juice of one lemon, thyme leaves, chives, chilli flakes in a small bowl and whisk to combine.  Season with salt and pepper, taste and adjust seasoning if need be.
Add the chicken to the marinade, cover and place in the fridge.  Marinate the chicken for at  least a couple of hours or overnight.

Pre heat the oven to 190C/375F
Remove the chicken from the fridge and allow it to come to room temperature while the oven is heating.  Remove the chicken from the marinade and shake off any excess.  Place the chicken in a baking dish and pop it n the over for 20-25 minutes or until the chicken is cooked through and the juices run clear.
Leave the chicken to rest for a few minutes.  Serve with some salad or as I did with some stir fried lemony brussels sprouts.  Just melt some butter in a frying pan, add some thinly slice brussels sprouts and sauté for a few moments.  Season with salt and pepper, add the zest and juice of a lemon, toss gently to combine everything and serve.  These really could be another way to convert the brussels sprouts haters.

I have come to love this chicken.  Tender, juicy, full of fresh herby flavours, the lemony thyme really shining through. Then a little bite from the mustard all freshened with lemony citrus hit. 

If you like this you might like this Chicken with Sumac, Zaatar and Pine Nuts
One Year Ago Greens and Kikorangi Tart



  1. YUM! We're getting our barbecue out for the season this weekend and I know what I'm making first. This chicken looks divine and I love the flavors you combined.

    1. Thanks Hannah,,,,this one has become a bit of a favourite, but can't wait to try it on the BBQ as reckon that will just make it better :)

  2. I love this recipe!! This may be great for Autumn but the tangy bright flavors are perfect for spring and summer. I love the ease of marinating and baking chicken but don't do it often for lack of exciting recipes. This one is fabulous and I'll definitely be making it...the family will love it! Beautiful dish!

    1. Thanks Jamie, yes I am looking forward to it on the BBQ come Summer :)


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