Lemon-Mustard Chicken (gluten & allergen free)

This recipe is based on the Lemon-Mustard Chicken recipe from the retro-pink (breast-cancer addition) Better Homes and Gardens© cookbook that’s sitting on my shelf, pages stained with brownies and pancakes.  Much like the velveteen rabbit, it’s on its way to becoming real.  This cookbook has pretty much taught me how to cook because, even though it never mentions food allergies or celiac disease even once, I’ve learned how to modify recipes and I’ve gained a best grasp of some of  technical jargon in cookbooks that used to scare me.  I’m still learning how to cook and it’s still proving to have some pretty tasty recipes between its covers; a pretty good combination.  

The original recipe calls for removing the skin (something I couldn’t bring myself to do, which meant I had to be careful not to charcoal the skin but it turned out nice and crispy). 

The original recipe also only makes just enough sauce to cover the chicken lightly but I wanted to have enough lemon-mustard mix leftover in the pan once the chicken was done to use as a sauce on my basmati rice, which tasted pretty darn good if I do say so myself.  If you’re not planning on using the drippings/lemon-mustard mixture for a sauce, just cut all of the ingredients (besides the chicken) in half.  Easy peasy.


Ingredients:

  • 2 and 1/2 to 3 pounds Chicken (drumsticks, breast halves, or thighs)
  • 5 tablespoons cooking oil
  • 2 tablespoon Dijon-style mustard
  • 2 tablespoon lemon juice
  • 3 teaspoons lemon-pepper seasoning
  • 2 teaspoon dried oregano or basil (crushed)
  • 1/4 teaspoon ground red pepper

Directions:

  1. Broil chicken about 5 inches from heat on high for about 15 minutes on each side. 
  2. While the chicken is cooking, stir oil, mustard, lemon juice, lemon-pepper seasoning, oregano/basil, and ground red pepper together in a small bowl.
  3. Brush mix onto one side of the chicken.
  4. Meanwhile, lower the baking rack back to the middle of the oven and turn the oven’s temperature to 400 degrees.
  5. Bake chicken for 10 minutes.  Then, take chicken out, coat the other side with the mustard mixture, and bake chicken again for another 10 minutes.  Or until chicken is no longer pink (turn the heat down on the oven if you’re afraid the skin will burn). 
  6. Serve chicken with basmati rice, cooked veggies, or salad.  And enjoy.