Oh Chicken.

Now that I am free from homework, I have no excuse but to get back to talking about real food. I will try to post as much as I can this week, but I will be headed to Washington D.C. next week. No guarantees on the blog posts! I’ll see what I can do however. For now, here is what I cooked for Father’s Day:

Chicken with roasted broccolini and a honey mustard sauce

Ingredients for the Marinade:
  • 4 garlic cloves
  • 1/4 cup grainy mustard
  • 3 tbsp honey
  • 1/4 cup Dijon mustard
  • 1/2 tbsp lemon pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice (2 lemons)
  • 1 1/4 cups good quality olive oil

For the Chicken:

  • 6-8 Chicken breasts or chicken thighs ( you can use less and just save some of the marinade )
  • Fresh thyme
  • Fresh oregano

Directions:

For the Marinade:

First pulse the garlic in a food processor. Add the grainy mustard, honey, Dijon, lemon pepper, salt and pepper. Pulse a few times to blend. Then add the lemon zest and fresh lemon juice. Keep the food processor running while you slowly add the oil. Do not over mix. The consistency should be thick but still pourable.

For the Chicken:

Coat the chicken with the marinade like this….

Then chop up your oregano and thyme and add it to the chicken/dressing mix. Let the chicken marinate in the fridge for about 4 hours.

Preheat your oven to 400 degrees.

Place the chicken on a sheet pan lined with parchment paper and bake for approximately 15-20 minutes..or until the internal temperature reaches 160 degrees. ( It will go up to 165 after it is removed from the oven. This is called carry over cooking ).

Viola! Chicken is done.

I will admit I got a little primal and had some dairy with dinner. I made a Tzatziki sauce to go with the chicken. If you do dairy here is the recipe, otherwise pretend this isn’t here. Avert your eyes. Now.

  • 3 tbsp onion (approx.)
  • 1 garlic clove
  • 3 tbsp fresh dill
  • 3 tbsp fresh mint
  • 1 cup cucumber
  • 2 cups Greek yogurt ( the full fat plain stuff )
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Directions:

roughly chop the onion, garlic and fresh herbs. Peel the cucumber, remove the seeds and roughly chop.

Purée the garlic and onions in a food processor. Add the cucumber and herbs and pulse just a few times. Strain the cucumber mixture.

Once strained, add the cucumber mixture to the yogurt and season with the salt and pepper. Mix together and serve.

And again, if dairy does not agree with you. PLEASE ignore this recipe. The chicken tastes just fine without the yogurt sauce.

For the broccoli I just tossed it in some melted coconut oil, salt, and pepper and put it in the oven for about 10 minutes or until it was tender. I served it with some remaining marinade ( Marinade that did not come in contact with the raw chicken! This is important peeps! Food safety first! )

I also served this with a large salad that is not pictured. It was just as simple spring mix salad with tomatoes, cucumber, red onion, kalamata olives, shaved carrots, and a red wine vinaigrette.

Dinner is served.

Happy Cooking!

 

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3 comments
  1. Heather said:

    This looks so good! Will have to try!!

  2. Becky Boddorf said:

    Hi Amber,
    I’m so glad you are back! I can’t wait to try this chicken dish.
    Becky B.

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