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Wednesday, February 25, 2015

Lemon Roasted Honey Mustard Chicken


I've been sick so I didn't do step by step photos. Sorry this is the only photo I took.
I tried a few new things with dinner tonight. Happily they were well received. I started out making lemon roasted chicken and a tomato and cucumber salad but ended up with this. I made 10, so there was plenty for the pups as well.

LEMON ROASTED HONEY MUSTARD CHICKEN
I didn't measure the rub ingredients, but I'll try to estimate as closely as possible.
These chicken thighs have amazing flavor, and you won't believe how easy they are to make!
INGREDIENTS
10 skinless boneless chicken thighs
Freshly cracked All natural Mediterranean sea salt
Freshly cracked organic 4 pepper corn medley
1/4 wedge freshly squeezed lemon juice
1 teaspoon lemon zest
2 Tablespoons good quality extra virgin olive oil, I used Monini IGP Toscano
1 Tablespoon Gulden's spicy hot mustard
3-4 sprigs fresh thyme
1/8 teaspoon Spice Islands died oregano leaves
Drizzle of honey
1 to 1 1/2 cups Sutter Home Pinot Grigio, I used one miniature bottle
1 large shallot, thinly sliced
3 garlic cloves, minced
10 sprigs fresh thyme
10 lemon slices
INSTRUCTIONS
Preheat oven to 400 degrees F.
Place chicken on a foil lined baking sheet with at least a 1/4 lip.
Crack salt and pepper over each thigh.
Combine olive oil, mustard, lemon zest, lemon juice, oregano and thyme leaves pulled from sprigs in to a small bowl. Spoon or brush on to the chicken. 
Add a drizzle of honey over each thigh, sprinkle in shallots and garlic, then place a sprig of thyme and a lemon slice on each chicken thigh. Pour wine in to baking pan.
Cover with aluminum foil.
Place into oven and roast for 30 minutes.
Remove from oven, uncover, remove lemon slices, add a pat of unsalted butter on top of each thigh. Do not cover with foil.
Place the pan back in oven and continue cooking an additional 10-12 minutes, or until reaching an internal temperature of 175 degrees F
Serve immediately.

For the salad I guess I went a little Mediterranean
I'm guessing at the measurements, so taste as you go and make it to your liking.
Veggie mix
1 English cucumber, sliced
1 pkg cherry or grape tomatoes, sliced
1 orange bell pepper, thinly sliced then diced
12-15 Kalamata, thinly sliced
1 large shallot, thinly sliced
Handful feta cheese
Vinaigrette
3-4 Tablespoons Regina red wine vinegar
3-4 Tablespoons Extra virgin olive oil
3-4 Tablespoons Honey
2 Tablespoons Gulden's spicy brown mustard
Pinch Spice islands garlic powder
Freshly cracked All natural Mediterranean sea salt
Freshly cracked organic 4 pepper corn medley
Whisk, then pour over veggies.
I placed a handful of chopped spinach leaves on each plate, then topped with the mix above.