Garlic Dijon Roasted Chicken is the most flavorful chicken dinner that your whole family will love!
Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group!
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.
Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and more!
Click here to signup.
- 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.
Are you following @overtimecook on Instagram yet?
If you liked this recipe, you’ll also love:
Spinach Stuffed Roasted Chicken
Spicy Roasted Sheet Pan Chicken and Vegetables
Like This Recipe? You will absolutely LOVE my cookbooks!
They also make a great gift!
Click here to purchase Something Sweet.
Click here to purchase Real Life Kosher Cooking
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
Thanks for stopping by, and enjoy this incredible chicken dish! – Miriam
Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Esta Lichtenstein says
January 9, 2019 at 5:23 amcan i use a different herb? not a fan of dill
Rivky says
January 22, 2019 at 11:00 amCan I use chicken breast or cutlets instead of thighs? If yes, should I change the baking time/temp?