Mustard Baked Chicken

This recipe is a weeknight staple in our homes, as it doesn’t get any easier than this! It comes from Dr. Alejandro Junger, M.D.’s New York Times Bestseller, Clean Eats, which is our favorite cookbook and we highly recommend it. Clean Eats contains over two hundred clean and delicious recipes aimed to reset your body’s natural balance. Our spouses, who are not as big fans of health-food as we are, love these recipes too, so they are great for the entire family. This recipe is great because it is super quick and easy and it requires very few ingredients. It’s also healthy and delicious. Enjoy!

Serves: 2 (LNON note:  you can easily double this recipe)

Prep time: 5 minutes

Cooking time: 20 to 30 minutes

Ingredients:

  • 2 whole pasture-raised chicken legs, thighs, and drumsticks separate.

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons whole-grain mustard

  • 4 garlic cloves

  • 1 teaspoon fennel seeds

  • 1 teaspoon apple cider vinegar

  • 2 teaspoons sea salt

Instructions:

  • Preheat the oven to 400℉.

  • In a large bowl, toss all the ingredients together and allow the chicken to marinate for 15 minutes in the refrigerator. Transfer the chicken to a baking dish and spoon any excess marinade over it. Bake for 20 to 30 minutes, or until a nice brown crust forms on top of the meat. Serve warm. 

RecipesEliza Fraser