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TANGY MUSTARD-HERB ROASTED CHICKEN
3 to 4 lbs. chicken pieces, skinned if desired
1/3 cup FRENCH'S® Classic Yellow® Mustard
2 tbsp. olive oil
1 tsp. minced garlic
1 tsp. dried thyme leaves, crushed
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
HEAT oven to 375°F. Place chicken in greased baking dish.
MIX mustard and remaining ingredients. Generously baste mixture on chicken pieces.
BAKE chicken about 45 min. until juices run clear.
Tips from French's
Tip: You may substitute 6 boneless skinless chicken breasts for the chicken pieces. Place breasts in a greased baking dish. Coat with mustard-herb paste. Bake at 400°F for 20 min. until chicken is no longer pink in center.