Garlic Dijon Roasted Chicken is the most flavorful chicken dinner that your whole family will love!
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Ok guys. Not gonna lie. I am ob.sessed. with this chicken recipe! I mean, in general, I’m obsessed with all of my recipes, or I wouldn’t publish them. BUT there are recipes I love and know I’ll dream about until I make them again. And then there are recipes like this one, where I take one taste and just know I’ll be making it again soon. And then soon after that. And so on.
I mean, what’s not to love? It’s an easy recipe to make, it’s healthy, and its so versatile. No, for real. I made three dishes for the work of one (see variations below), so it really just doesn’t get easier than that. Plus, it involves a huge ton of garlic, so…. (does anyone not love garlic? I dunno if we can even be friends!) But it’s not just about the garlic. The sauce is packed with savory dijon and garlic, with a bit of a hint of sweetness from the maple syrup and an extra layer of flavor thanks to the dill. You’re probably going to want to double or triple the sauce, cuz you know you’re making a lot of it! Yeah, you can thank me later.
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- ⅓ cup olive oil
- ¼ cup dijon mustard
- 15 cloves garlic
- 2 Tablespoons red wine vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 frozen dill cubes OR 1 Tablespoon chopped fresh dill
- 8 chicken thighs
- Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
- Place all ingredients other than chicken in a tall jar or glass. Blend with an immersion blender until smooth.
- Place chicken thighs in a bowl and add about ¾ of the sauce (see variation). Toss until fully coated.
- Place chicken, skin side down, on prepared baking sheet. Bake for 30 minutes, then flip and bake another 30 minutes, or until cooked through.
- You can use all of the sauce on the chicken, or you can reserve some, as the recipe states, and toss with your choice of vegetables - roast until done. You can also use some reserved sauce to marinate and grill chicken cutlets.
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If you liked this recipe, you’ll also love:
Spinach Stuffed Roasted Chicken
Spicy Roasted Sheet Pan Chicken and Vegetables
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Thanks for stopping by, and enjoy this incredible chicken dish! – Miriam
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can i use a different herb? not a fan of dill
Can I use chicken breast or cutlets instead of thighs? If yes, should I change the baking time/temp?
I would like to know the answer to this question as well.
Thank you.
Can this recipe be made ahead of time and then frozen? Thanks.
I just slathered the garlic mustard on both sides of a spatchcocked chicken and will let it marinate until this afternoon to roast it. The sauce was so delicious that I was tempted to lick the spatula used to spread – I regret that it isn’t safe to do so.
I think you are a genius. Every recipe of yours that I have made was sensational. You really have a gift.
I always take the skin off of the chicken. Will this recipe work that way? Would the temperatures and time be different without the skin?
recommend roasting it with the chicken and then removing it to keep the chicken from drying out.