Charming Meals: Dijon Herb Roasted Chicken

Featuring Momma Cuisine

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We know you’re busy and finding time to cook isn’t always easy. That’s why we’re partnering with chefs across the nation to bring you ideas for easy and delicious home cooking!  First in the kitchen is Johanna M. Cook. Johanna has been captivating audiences as Momma Cuisine since 2009. Her mission is to get families to make great everyday meals with simple ingredients and basic cooking techniques.

For this first recipe, Momma Cuisine shows us how to make Dijon Herb Roasted Chicken. In preparation for this meal, we sent Momma a few of our favorite pieces to work with. You’ll notice our Paloma Salad Set, Paloma Oval Tray, Hydra Uplift Bowl and 12″ Luna Bowl featured in the demo. Something important to know about our stainless steel designs is that everything featured here is dishwasher safe!

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For our home cooking series, we’re showcasing recipes that are fun and easy. Momma Cuisine’s Dijon Herb Roasted Chicken is something you can serve in as little as 30 minutes, once prepped. Here are the ingredients you will need for this dish:

INGREDIENTS

  • 2 bone-in, skin-on chicken breasts
  • 4 tablespoons Dijon mustard
  • 1 small white or Spanish onion, finely diced
  • 4 cloves garlic, finely chopped
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 2 teaspoons kosher salt
  • Fresh cracked pepper
  • 1/4-1/2 cup olive oil

HYDRA

INSTRUCTIONS

Heat the oven to 375 degrees.

You can use our Hydra Uplift Bowl for the Dijan Mustard or to premix some of the herbs and spices.

In our 12″ Luna Bowl, combine the chopped onions and garlic with fresh herbs, salt, pepper and olive oil. Taste for seasoning.

Use any of our tongs to flip the chicken breasts and fully coat them with the Dijon Herb mixture.

Marinade and let sit for 20-30 minutes to let the flavors truly saturate the chicken.

Place the chicken, with all of the Dijon Herb mix, place it on a lined baking sheet and roast in the oven for about 30 minutes, uncovered, until the internal temperature reaches 165 degrees.

Let cool for about 10 minutes before slicing to prevent the juices from running out.

Serve on our Paloma Oval Tray and voila! Make sure you share your photos with us on Instagram with #MJDlifestyle

CHICKEN

Watch Demo Here