Garlic Lemon Roasted Chicken with Mustard and Maple Glaze

 

Lemon and Garlic Roasted Chicken with Mustard and Maple Glaze, LVBX Magazine
THE PRIMAL GOURMET
with Paul and Nicole Gusé

The holidays are over and it’s time to get back to the routine. Need a quick and easy weeknight meal? Try our savory roasted chicken with a sweet maple syrup and coarse French mustard glaze. Pair it with a paleo version of cauliflower rice or mashed sweet potatoes and you’ll have a simple meal everyone will love.

LEMON ROASTED CHICKEN WITH MAPLE AND MUSTARD GLAZE
4 pounds organic bone-in chicken thighs, trimmed of excess fat and skin
2 whole lemons, quartered 
2 heads of garlic (all cloves peeled)
1 large onion, sliced
4 sprigs rosemary
8 sprigs thyme
salt and pepper to taste

MUSTARD AND MAPLE GLAZE:
2 tbsp dijon mustard
1 tbsp coarse mustard
1 tbsp maple syrup
2 tbsp extra virgin olive oil

Start by prepping the lemons, garlic, onion and herbs and set aside. Try and plan to fit the ingredients in between each chicken thigh for better flavor disbursement.

Trim thighs so that the extra skin is removed. All skin can be removed but we like to keep it on for better flavor and moisture.

Mix sauce ingredients and set aside.

Arrange the chicken in a baking dish skin side up. Fit in the lemon, onion, garlic, and herbs and season with salt and pepper. Coat the chicken with the glaze and bake at 425 covered with foil for about 40-55 minutes or until the chicken is done at 165-170 degrees. For better color, remove foil for the last 10-15 minutes.

Pairs well with cauliflower rice pilaf.

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